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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Recent Activity
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Thanks for the reply! I kept my diet the same continued to eat gluten. I forgot to mention I have also failed to gain weight even with an high calorie diet since a young age -
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Welcome to the celaic.com community, @anya22! It is possible that the positive tTG-IGA result is being caused by something besides celiac disease but it is not likely, especially in view of your symptoms. By the way, you are confusing the terms "negative" and "positive" as they are used in medical testing. "Negative" means the test resulted in no... -
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Yeah I can increase the amount to 500mg/day and see what happens. I know I haven't been consistent enough in supplementing vitamins.- 1
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