All-Purpose Flour #4 (Gluten-Free)

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By Scott Adams

July 26, 1996
By Scott Adams • July 26, 1996

All-Purpose Flour #4 (Gluten-Free)

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Reviewed and edited by a celiac disease expert.

1 cup brown rice or white rice flour
2/3 cup garbanzo bean/chickpea flour
1/3 cup tapioca starch/flour
all-purpose

flour

free

gluten

gluten-free
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Guest Rita Ormond

Posted July 13, 2009

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Seems easy enough

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Guest Missina

Posted May 31, 2012

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This flour is delicious. I did 1/3 cup chickpea and 1/3 cup gluten-free oats instead of the full 2/3 chickpeas. I ground the grains myself, and my muffins are better than they ever were with wheat. Thank you for posting this! Perfect combination.

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About Me
Scott Adams was diagnosed with celiac disease in 1994. Faced with a critical lack of resources, he dedicated himself to becoming an expert on the condition to achieve his own recovery.

In 1995, he founded Celiac.com with a clear mission: to ensure no one would have to navigate celiac disease alone. The site has since grown into one of the oldest and most trusted patient-focused resources for celiac disease and the gluten-free lifestyle.

His work to advance awareness and support includes:
- Founding Celiac.com in 1995.
- Founding in 2002, and publishing the Journal of Gluten Sensitivity.
- Co-authoring with Dr. Ron Hoggan the book Cereal Killers.
- Founding The Gluten-Free Mall in 1998, which he later sold in 2014.
Today, Celiac.com remains his primary focus. To ensure unbiased information, the site does not sell products and is 100% advertiser supported.
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