2 cups brown rice flour
1 cup tapioca starch
½ cup bean flour or sorghum flour
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By Scott Adams
By Scott Adams •
Reviewed and edited by a celiac disease expert.All-Purpose Flour #5 (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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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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2/3 cup garbanzo bean/chickpea flour
1/3 cup tapioca starch/flour
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1 part bean flour
1 part corn starch or arrowroot powder
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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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Recent Activity
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- trents replied to gemknorodo's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms5Help with blood test result
I was wrong, however, about there being no particular health concerns associated with high total IGA: https://www.inspire.com/resources/chronic-disease/understanding-high-iga-levels-causes-impacts/ So maybe the physician's "borderline" remark is relevant to that. -
- trents replied to gemknorodo's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms5
Help with blood test result
Sometimes that is the case but what is curious to me is the remark by your physician about being "borderline". I assume he was referring to the total IGA score but it just seems like an irrelevant remark when it is on the high side rather than being deficient. -
- StrongerThanCeliac posted a topic in Super Sensitive People0Waiting Too Long to Brush Teeth after Gluten
Hi, I’ve noticed that it usually takes me about 5-6 days to recover from a glutening. I was just thinking and maybe I’m going crazy. Long story but I wasn’t able to brush my teeth for a couple days after being glutened. Is there a way the gluten could be like stuck in my teeth still and still causing some sort of reaction because I waited too l... -
- cristiana replied to Gluten is bad's topic in Gluten-Free Foods, Products, Shopping & Medications2Gluten Free ADHD medications
@Gluten is bad Hi! I just caught this post, and am writing on the off-chance that you might be based in the UK. If so, I was told some years ago by a pharmacist that in the UK that if a medicine has a Product Licence printed on the packaging, which will appear as the letters PL plus a long number.... for example.... PL 4525908 (making that number... -
- gemknorodo replied to gemknorodo's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms5Help with blood test result
I wonder if the tTG-Iga result isn't back yet as there is nothing next to that one, perhaps it takes a little longer.
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