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
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By Scott Adams
By Scott Adams •
All-Purpose Flour #3 (Gluten-Free)
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About Me
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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This recipe comes to us from A.J. McEvoy.
3 Cups Brown Rice Flour
1 Cup White (Sweet) Rice Flour
1 Cup Almond Flour
¾ Cup Tapioca Starch
¾ Cup Potato Starch
1 Cup gluten-free Sweet Buttermilk Powder (be sure to read the label to avoid things like modified food starch, etc.)
¼ Cup gluten-free Baking Powder
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¼ Cup Xanthan Gum
This is a great mix for muffins. You might want to try my Pumpkin-Raisin Spice Muffins.
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2 cups brown rice flour
1 cup tapioca starch
½ cup bean flour or sorghum flour
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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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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)
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