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    Scott Adams
    Scott Adams

    Baking Powder (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    (Gluten & Corn Free)
    Ingredients:
    1/3 cup Baking Soda
    2/3 cup Cream of Tartar
    2/3 cup Arrowroot (or potato starch)
    Mix well. Store in an airtight container.
    1-½ teaspoon of this mixture = 1-teaspoon of regular baking power



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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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    Scott Adams
    ¾ teaspoon of xanthan gum per cup of flour & one teaspoon of methylcellulose per cup of flour. Clear Gel in place of methylcellulose has the advantage of being much cheaper and more readily available than methylcellulose.
    If flour is the only ingredient that contains gluten, then you can convert it to a gluten-free recipe. Just replace the flour with Bette Hagmans gluten-free flour mix:
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    2/3 part potato starch flour
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    Beware of spices which contain wheat flour! Many manufacturers use wheat flour to keep spices from clumping.


    Scott Adams
    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 ...


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    Celiac.com 10/25/2008 - With a bit of planning and knowledge anyone with celiac disease can enjoy a safe, gluten-free Thanksgiving and holiday season without the concern of accidental gluten ingestion.  If you plan to prepare your own gluten-free turkey dinner, here are some ideas that may be helpful:

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