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
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1/3 cup arrowroot starch
2 teaspoon xanthan gum
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3 parts soy flour - low fat is best
3 parts potato starch
2 parts rice flour - brown or white
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Optional: 1 teaspoon xanthan gum for each 3-4 cups of flour made
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celiac, chocolate and alcohol
Given your strong reactions it would be wise not to eat things offered to you without reading the ingredient labels. It's possible there was indeed gluten or some allergen in the chocolates--barley malt is a common ingredient in some chocolates.
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