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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1 cup brown rice flour
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¼ cup potato starch
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1/3 cup arrowroot starch
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Recent Activity
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- NanceK replied to Jmartes71's topic in Related Issues & Disorders9My only proof
Oh wow! Thanks for this information! I’m going to try the Benfotiamine again and will also add a B-complex to my supplements. Presently, I just take sublingual B12 (methylcobalomin). Is supplementation for celiacs always necessary even though you remain gluten-free and you’re healing as shown on endoscopy? I also take D3, mag glycinate, and try to get cal... -
- knitty kitty replied to Hmart's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms13Is this celiac?
@Hmart, The reason why your intestinal damage was so severe, yet your tTg IgA was so minimal can be due to cutting back on gluten (and food in general) due to worsening symptoms. The tTg IgA antibodies are made in the intestines. While three grams of gluten per day for several weeks are enough to cause gastrointestinal symptoms, ten grams of gluten... -
- Trish G replied to Trish G's topic in Gluten-Free Foods, Products, Shopping & Medications10Fiber Supplement
Thanks, that's a great addition that I hadn't thought of. -
- trents replied to Hmart's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms13Is this celiac?
Other diseases, medical conditions, medications and even (for some people) some non-gluten foods can cause villous atrophy. There is also something called refractory celiac disease but it is pretty uncommon. -
- trents replied to kpf's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms15
ttg iga high (646 mg/dl) other results are normal
knitty kitty asks a very relevant question. So many people make the mistake of experimenting with the gluten free diet or even a reduced gluten diet soon before getting formally tested.
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