1 cup brown rice or white rice flour
2/3 cup garbanzo bean/chickpea flour
1/3 cup tapioca starch/flour
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By Scott Adams
All-Purpose Flour #4 (Gluten-Free)By Scott Adams •
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About Me
Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.
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This recipe comes to us from Cory Bates.
The formulation is as follows:
White Rice Flour 32%
Brown Rice Flour 32%
Potato Starch (not pot. flour) 15%
Tapioca Flour 12%
Corn Starch 6%
Xanthan Gum 3%
For a general guideline of how to mix the flour, the following recipe can be followed. Yields 2 - 2.5 lbs. of flour mix.
Brown Rice Flour 2 ½ Cups
White Rice Flour 2 Cups
Corn Starch ½ Cup
Potato Starch ¾ cup + 2 Tablespoons
Tapioca Flour or Starch ¾ cup + 2 Tablespoons
Xanthan gum 3 Tablespoons
1 part bean flour
1 part brown rice (or 1 part white rice flour)
1 part corn starch
1 part tapioca starch
½ to ¾ parts sweet rice flour
1 part bean flour
1 part corn starch or arrowroot powder
1 part tapioca flour
The following two formulations were created by Cory Bates.
Formulation 1:
White Rice Flour 32%
Brown Rice Flour 32%
Potato Starch 15%
Tapioca Flour 12%
Corn Starch 6%
Xanthan Gum 3%
Formulation 2:
White Rice Flour 23%
Brown Rice Flour 23%
Garbanzo Bean Flour 18%
Potato Starch 15%
Tapioca Flour 12%
Corn Starch 6%
Xanthan Gum 3%
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