All-Purpose Flour #1 (Gluten-Free)

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By Scott Adams

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

All-Purpose Flour #1 (Gluten-Free)

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Reviewed and edited by a celiac disease expert.

This recipe comes to us from Cory Bates.

The formulation is as follows:
White Rice Flour 32%
Brown Rice Flour 32%
Potato Starch (not pot. flour) 15%
Tapioca Flour 12%
Corn Starch 6%
Xanthan Gum 3%

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For a general guideline of how to mix the flour, the following recipe can be followed. Yields 2 - 2.5 lbs. of flour mix.

Brown Rice Flour 2 ½ Cups
White Rice Flour 2 Cups
Corn Starch ½ Cup
Potato Starch ¾ cup + 2 Tablespoons
Tapioca Flour or Starch ¾ cup + 2 Tablespoons
Xanthan gum 3 Tablespoons
all-purpose

flour

free

gluten

gluten-free
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Guest JR Tomlin

Posted June 10, 2013

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The problem with rice flours is their coarse, rather gritty grind. This does not work well in most baking. I use a mix of 3 cups sorghum flour, 3 cups cornstarch, 2 cups tapioca flour and 1 cup of almond flour which I find works extremely well. Because of the almond flour it does need to be refrigerated. It does not have the gritty texture that comes with rice flours or the "off" taste of bean flours and the sorghum adds some nutritional value to your baking.

If you want to prepare less flour blend, it can easily be cut in half, but I like to prepare plenty so it is ready to use whenever I do my baking.

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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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