1 part bean flour
1 part corn starch or arrowroot powder
1 part tapioca flour
-
Welcome to Celiac.com!
You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.
-
Celiac.com Sponsor (A1):
Celiac.com Sponsor (A1-M):
-
Get Celiac.com Updates:Support Our Content
-
Record is Archived
This article is now archived and is closed to further replies.
By Scott Adams
By Scott Adams •
Reviewed and edited by a celiac disease expert.All-Purpose Flour #6 (Gluten-Free)
User Feedback
-
Get Celiac.com Updates:Support Celiac.com:
-
About Me
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
1 part bean flour
1 part brown rice (or 1 part white rice flour)
1 part corn starch
1 part tapioca starch
½ to ¾ parts sweet rice flour
- Read Full Article...
- 0 comments
- 13,906 views
1 cup brown rice or white rice flour
2/3 cup garbanzo bean/chickpea flour
1/3 cup tapioca starch/flour
- Read Full Article...
- 2 comments
- 19,151 views
2 cups brown rice flour
1 cup tapioca starch
½ cup bean flour or sorghum flour
- Read Full Article...
- 0 comments
- 18,791 views
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%
- Read Full Article...
- 5 comments
- 36,567 views
-
Recent Activity
-
- Zuma888 replied to Zuma888's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease9Hypothetical question about antibodies
Thank you so much.- 1
-
-
- knitty kitty replied to Zuma888's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease9Hypothetical question about antibodies
You have one gene for Celiac. You have a second autoimmune disease, Hashimoto's thyroiditis, which is frequently found at a higher rate with Celiac. HLA genes carry autoimmune disease genes like Celiac and Hashimoto's and diabetes and others. You have Celiac symptoms of reacting after gluten. You said "I am however still suffering from the effects...- 1
-
-
- Zuma888 replied to Zuma888's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease9
Hypothetical question about antibodies
Thanks @Scott Adams! I guess my question now is: do the celiacs who can get away with regular contamination without villi damage as you mentioned have to be strict about cross-contamination ? -
- Zuma888 replied to Zuma888's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease9
Hypothetical question about antibodies
Thank you very much @knitty kitty! I'm glad you brought up the point about histamine. I have been taking an antihistamine after meals where I don't feel so good and never knew why it helped so much. At first I thought I might have a food allergy, but I recently did a food allergy test and I actually have ZERO food allergies. Regarding your last... -
- knitty kitty replied to Zuma888's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease9
Hypothetical question about antibodies
@Zuma888, The antibodies produced in response to gluten are made in the intestines. When the body is provoked sufficiently, the antibodies overflow out of the intestines and into the blood stream. Once in the blood stream, the antibodies can be measured with tTg IgA tests. Three grams of gluten per day for two weeks minimum is enough gluten to...- 1
-
-
-
Celiac.com Sponsor (A19):
-
Member Statistics
-
Celiac.com Sponsor (A20):
-
Forum Statistics
-
Total Topics121.3k
-
Total Posts1m
-
-
Celiac.com Sponsor (A22):
-
Who's Online (See full list)
-
Celiac.com Sponsor (A21):
-
Popular Now
-
-
Popular Articles
-
-
Upcoming Events
-
0July 21, 2025
Until
July 22, 2025
Recommended Comments