Celiac.com Sponsor (A1):

Celiac.com Sponsor (A1-m):

  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.

    💬

    • Sign In
    • Sign Up

  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams

    All-Purpose Flour #7 (Gluten-Free)

    Scott Adams

    By Scott Adams •

    0
    Reviewed and edited by a celiac disease expert.

    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

    0
    Go to articles

    User Feedback

    Recommended Comments

    There are no comments to display.



    Guest
    This is now closed for further comments

  • Join eNewsletter

  • About Me

    Scott Adams

    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.

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-m):



  • Related Articles

    Scott Adams
    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.
    Scott Adams
    The following two formulations were created by Cory Bates.
    Formulation 1:
    White Rice Flour 32%
    Brown Rice Flour 32%
    Potato Starch 15%
    Tapioca Flour 12%
    Corn Starch 6%
    Xanthan Gum 3%

    Formulation 2:
    White Rice Flour 23%
    Brown Rice Flour 23%
    Garbanzo Bean Flour 18%
    Potato Starch 15%
    Tapioca Flour 12%
    Corn Starch 6%
    Xanthan Gum 3%
    Scott Adams
    This recipe comes to us from Maria Oostveen. Her comments about it: My goal is to develop an all-purpose flour, that can be used for most baking purposes. I have not tested this version yet on anything else but bread and it compares 100% with regular light wheat bread. The first thing I made with it was the cheese sandwich I so badly craved and it was like heaven!! No comparison with ANY gluten-free bread I tried before, and I tried them all!!!!!!
    Marias Bread Flour Mix (makes 9 cups = 3 loaves).
    2 cups garfava or garbanzo-bean flour
    1 cup sorghum flour
    2 ¼ cups tapioca flour
    2 ¼ cups arrowroot flour (starch)
    1 cup rice flour