Yanked™ Recipes, History of Food and Much More!

..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


It's Just That Simple!™ Brand. See all about our exciting products at theyankeechef.blogspot.com

Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

The Best Gluten Free Flour Blend.....Period!

After years of experimenting, here is my gluten-free flour blend I use in almost all my gluten-free recipes during baking. This mix is great in any cookie, cake, dessert and as a breading for savory dishes. All the ingredients are inexpensive and found in most supermarkets. But if you have trouble finding any of the items, your local health food store will carry these ingredients.


For 4 people


  • 3 cup(s) brown rice flour
  • 1 cup(s) white rice flour
  • 1/2 cup(s) cornstarch
  • 1 cup(s) potato starch
  • 1 cup(s) tapioca flour
  • 2 teaspoon(s) xanthan gum

The Best Gluten Free Flour Blend.....Period! Directions

  1. Sift all ingredients into a large bowl. Whisk to thoroughly blend.
  2. Place in a labeled, sealed container and refrigerate or freeze. That's right, freeze! AS with flour, the fridge or freezer is routinely the driest place(just try that cake you have had in the fridge for a while...a little dry isn't it?) Make sure to mix it up a bit before using. This recipe makes about 6 c. gluten-free flour blend.