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    Scott Adams
    Scott Adams

    By Scott Adams •

    All-Purpose Flour #6 (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    1 part bean flour
    1 part corn starch or arrowroot powder
    1 part tapioca flour


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    Guest Diane Olson

    Guest Diane Olson

    Posted

    Just starting the search for gluten free with no potato or soy. Want to get some use from my bread machine.

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    Guest Diane Olson

    Guest Diane Olson

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    This will be useful.

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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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  • Related Articles

    Scott Adams
    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
    Scott Adams
    1 cup brown rice or white rice flour
    2/3 cup garbanzo bean/chickpea flour
    1/3 cup tapioca starch/flour
    Scott Adams
    2 cups brown rice flour
    1 cup tapioca starch
    ½ cup bean flour or sorghum flour
    Scott Adams
    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%

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