2 cups brown rice flour
1 cup tapioca starch
½ cup bean flour or sorghum flour
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By Scott Adams
By Scott Adams •
Reviewed and edited by a celiac disease expert.All-Purpose Flour #5 (Gluten-Free)
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About Me
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:
- Founding Celiac.com in 1995.
- Founding in 2002, and publishing the Journal of Gluten Sensitivity.
- Co-authoring with Dr. Ron Hoggan the book Cereal Killers.
- Founding The Gluten-Free Mall in 1998, which he later sold in 2014.
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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Recent Activity
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- Jmartes71 replied to Ginger38's topic in Related Issues & Disorders13Shingles - Could It Be Related to Gluten/ Celiac
Shingles is dormant and related to chicken pox when one has had in the past.Shingles comes out when stress is heightened.I had my 3rd Shingles in 2023.- 1
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- knitty kitty replied to Ginger38's topic in Related Issues & Disorders13Shingles - Could It Be Related to Gluten/ Celiac
Here's one more that shows Lysine also helps alleviate pain! Exploring the Analgesic Potential of L-Lysine: Molecular Mechanisms, Preclinical Evidence, and Implications for Pharmaceutical Pain Therapy https://pmc.ncbi.nlm.nih.gov/articles/PMC12114920/- 1
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- Flash1970 replied to Ginger38's topic in Related Issues & Disorders13Shingles - Could It Be Related to Gluten/ Celiac
Thank you for the links to the articles. Interesting reading. I'll be telling my brother in law because he has a lot of pain- 1
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- Scott Adams replied to Roses8721's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease1gluten-free Oatmeal
Oats naturally contain a protein called avenin, which is similar to the gluten proteins found in wheat, barley, and rye. While avenin is generally considered safe for most people with celiac disease, some individuals, around 5-10% of celiacs, may also have sensitivity to avenin, leading to symptoms similar to gluten exposure. You may fall into this... -
- knitty kitty replied to Jmartes71's topic in Related Issues & Disorders22
My only proof
Well said, @Mari!
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