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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By Scott Adams
By Scott Adams •
All-Purpose Flour #7 (Gluten-Free)
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About Me
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the 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
¼ cup potato starch
2/3 cup tapioca starch
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1/3 cup arrowroot starch
2 teaspoon xanthan gum
Sift together twice and mix well. Can be used 1:...
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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...
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- 5 comments
- 32,325 views
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...
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- 7 comments
- 50,378 views
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“If you have a gluten sensitivity or celiac disease, you'll want to be sure it was made with certified gluten-free oats,” registered dietitian Kelly R. Jones ......
While there are no available treatments, medical professional often advice a gluten-free diet for those with celiac disease. What's more, there are also ... View ...
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