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 •
Reviewed and edited by a celiac disease expert.All-Purpose Flour #7 (Gluten-Free)
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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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Related Articles
1 cup brown rice flour
1 ¼ cup white rice flour
¼ cup potato starch
2/3 cup tapioca starch
¾ cup sweet rice flour
1/3 cup arrowroot starch
2 teaspoon xanthan gum
Sift together twice and mix well. Can be used 1:1 for all purpose wheat flour. Additional xanthan gum may be needed in some recipes.
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1 cup brown rice or white rice flour
2/3 cup garbanzo bean/chickpea flour
1/3 cup tapioca starch/flour
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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 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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- 5 comments
- 37,195 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 light wheat bread. The first thing I made with it was the cheese sandwich I so badly craved and it was like heaven!! No comparison with ANY gluten-free bread I tried before, and I tried them all!!!!!!
Marias Bread Flour Mix (makes 9 cups = 3 loaves).
2 cups garfava or garbanzo-bean flour
1 cup sorghum flour
2 ¼ cups tapioca flour
2 ¼ cups arrowroot flour (starch)
1 cup rice flour
1 tablespoon potato starch
2 tablespoons potato flour
2 tablespoons xanthan gum
2 packages gelatin (unflavored)
¼ cup su...
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Your experience is both shocking and critically important for the community to hear, underscoring the terrifying reality that cross-contamination can extend into the most unexpected and invasive medical devices. It is absolutely devastating that you had to endure six months of sickness and ultimately sustain permanent vision loss because a doctor dismissed... -
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Those are driving distance from me--I will try to check them out, thanks for sharing! -
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I am so sorry you're going through this bad experience--it's difficult when your own lived reality of cause and effect is dismissed by the very professionals meant to help you. You are absolutely right—your violent physical reactions are not "what you think," but undeniable data points, and it's a form of medical gaslighting to be told otherwise, especially w... -
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Hello, no I had to have them re done and then used a liner over the top. Many dentists are not aware of the celiac effects. Best of luck. There is other material, yet, very expensive. -
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