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    Scott Adams
    Scott Adams

    By Scott Adams •

    All-Purpose Flour #5 (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    2 cups brown rice flour
    1 cup tapioca starch
    ½ cup bean flour or sorghum flour


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  • About Me

    Scott Adams
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    Scott Adams was diagnosed with celiac disease in 1994. Faced with a critical lack of resources, he dedicated himself to becoming an expert on the condition to achieve his own recovery.

    In 1995, he founded Celiac.com with a clear mission: to ensure no one would have to navigate celiac disease alone. The site has since grown into one of the oldest and most trusted patient-focused resources for celiac disease and the gluten-free lifestyle.

    His work to advance awareness and support includes:

    Today, Celiac.com remains his primary focus. To ensure unbiased information, the site does not sell products and is 100% advertiser supported.

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  • Related Articles

    Scott Adams
    1 cup brown rice flour
    1 ¼ cup white rice flour
    ¼ cup potato starch
    2/3 cup tapioca starch
    ¾ cup sweet rice flour
    1/3 cup arrowroot starch
    2 teaspoon xanthan gum
    Sift together twice and mix well. Can be used 1:1 for all purpose wheat flour. Additional xanthan gum may be needed in some recipes.
    Scott Adams
    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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    1 part bean flour
    1 part corn starch or arrowroot powder
    1 part tapioca flour
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    3 parts soy flour - low fat is best
    3 parts potato starch
    2 parts rice flour - brown or white
    1 part cornstarch or corn flour (not cornmeal)
    Optional: 1 teaspoon xanthan gum for each 3-4 cups of flour made

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