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, 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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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.
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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
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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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Recent Activity
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- Theresa2407 replied to Theresa2407's topic in Gluten-Free Foods, Products, Shopping & Medications2Probiotics
thank you for your advice. I have always taken them and I use Stonehedge because they are in a glass bottle, but don't have to be refrigerated. I also like they are 3rd party tested and state gluten free. But you never know if something better has come alone over the years. -
- KathyR37 replied to KathyR37's topic in Coping with Celiac Disease2New here
Thank you for your response. I have already learned about the info you sent but i appreciate your effort. I am the only one in my family cursed by this disease. I have to cook for them too. I make sure that my utensils are free of gluten and clean after using them for other food. I use non-porous pots and pans and gloves when cooking for them. One huge problem... -
- Scott Adams replied to KathyR37's topic in Coping with Celiac Disease2New here
What you've described—the severe weight loss, the cycle of medications making things worse, and the profound fear of eating before leaving the house—is a heavy burden to carry for 15 years. It is absolutely not your fault. While everyone's journey with celiac is different, the struggles with the learning curve, social isolation, and dietary grief are fee... -
- KathyR37 posted a topic in Coping with Celiac Disease2
New here
I am new here but celiac disease is not new to me. I was diagnosed with it at age 60. At the time I weighed a whopping 89 pounds. I was so ignorant to celiac so I buried myself in learning all about it and looking for food I could eat. I lost so much weight and stayed sick all the time. So to combat the sickness I was give all sorts of meds for loose bowels... -
- Scott Adams replied to Colleen H's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease3
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