5 Tips for Perfect Gluten-Free Baking with Rice Flour

## 1. Blend Your Flours Rice flour alone can be gritty. Combine with tapioca starch (chewiness) and potato starch (moisture). Ratio: 2 parts rice flour, ⅔ tapioca starch, ⅓ potato starch. ## 2. Add a Binder Use xanthan gum (½ tsp per cup of flour) or psyllium husk for structure. ## 3. Don't Overmix Overmixing incorporates too much air, leading to gummy texture. ## 4. Rest Your Batter Let pancake or crêpe batter rest 10-15 minutes. Rice flour needs time to hydrate. ## 5. Expect Different Textures Rice flour creates a tender, slightly sandy crumb that many people prefer.