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    Scott Adams
    Scott Adams

    Cooking Tips #3 (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    • Xanthan gum can be substituted for guar gum.
    • Rice bran can be substituted for rice polish.
    • Sweet rice is a rice that is low (10 to 18 percent) in the starch compound called amylose.
    • White rice can NOT be substituted for sweet rice (it is not sticky enough ).
    • Tapioca flour works roughly the as tapioca starch.
    • gluten-free breads should be beaten by hand with a wooden spoon or spatula. A whisk doesnt work - the batter should be a bit too thick for this. The mix master over-beats them and they get too fine a texture and tend to fall. I believe this is what happens in bread machines.
    • If you put 1 ½ tsp. of Cream of Tartar and 1 tsp. of baking soda in for two loaves, they do not interfere with the yeast but help the bread to rise and keep it up during baking.
    • Limit the use of potato, bean, arrowroot and tapioca flour to about 25 % maximum. If the bread is sticky when baked, cut these flours down further.

    Gluten Free All-purpose Flour (mix well):

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    4 cups brown rice flour
    1 ½ cups Sweet Rice Flour
    1 cup Tapioca Starch Flour
    1 cup Rice Polish
    1 tablespoon Guar Gum



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  • 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.


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