Some recipes stay with you for years. They become quiet companions in the kitchen—trusted, familiar, and always ready to help. This is one of mine.
I’ve been using this simple gluten-free flour blend for more than a decade, and it’s never let me down. I first found it in a YouTube video, probably 10 years ago — something like Kim’s Lite Gluten-Free Flour Blend — but the original video seems to have vanished. If anyone remembers it or knows the creator, please let me know in the comments so I can give proper credit.
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This blend is light, versatile, and easy to keep on hand. It performs beautifully in cookies, muffins, pancakes, and other baked goods, and it also makes a perfect coating for fried chicken, fish, or vegetables.
The blend:
1 part white rice flour
1 part tapioca flour
1 part cornstarch
When using it for baking, I always add a small amount of xanthan gum (about ½ teaspoon per cup of flour) to help with binding and structure.
I’m lucky enough to have a grain mill at home, so often I buy rice in bulk and grind my own flour, which makes it more economical.
Over the years, I’ve tried countless store-bought blends, but I always come back to this one. It’s simple, consistent, and feels like home—three humble ingredients that make gluten-free baking both easy and satisfying.
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