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    Scott Adams

    All-Purpose Flour #8 (Gluten-Free)

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

    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%



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    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%

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    cannot, absolutely cannot, use the xanthan gum. unnatural product. not good effect on intestines. need recipes with guar or other

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    cannot, absolutely cannot, use the xanthan gum. unnatural product. not good effect on intestines. need recipes with guar or other

    Xantham and guar gum can be interchanged with each other. They both act as a binding agent, so you can use either.

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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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    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
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    3 parts potato starch
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    1 part cornstarch or corn flour (not cornmeal)
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