If you have read other parts of my site, you will know that I use a variety of pans! The USA Pans have a food grade silicone coating but everything else I use needs either parchment paper or some sort of non-stick spray or rub. I love using a modified version of Elly’s recipe. All you do is keep a jar in the fridge and scoop a tiny bit out to rub on the pans before baking! It’s similar to rubbing butter then dusting with flour, but it’s all-in-one! You only need enough to get it lightly greased, too much will result in a bit of the rice flour getting on the baked goods.

Elly is in a much warmer climate and I have found that using a mix of coconut oil and olive oil works much better for me since coconut oil alone (directly from the refrigerator) is too hard. I also use sunflower lecithin instead of soy lecithin.

Here’s my version:

3/4 C very soft (NOT melted) coconut oil

1/4 C olive oil

1/2 C rice flour (I mill mine, any kind will do)

2 TBS sunflower lecithin powder

Add to a blender and mix for a minute. Pour into a jar and put in the fridge!