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    Scott Adams

    All-Purpose Flour #7 (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    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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    Celiac.com's Founder and CEO, Scott 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. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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    1 ¼ cup white rice flour
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