I fell in love with gluten-free self-rising flour when my aunt brought them over a year ago. Since then, I have made biscuits, quick loaves of bread, and pancakes with self-rising flour. However, there is only one problem: this flour can be difficult to find in stores.
The good news: You can make your gluten-free self-rising flour at home. It is super easy.
Let’s make this recipe!
Gluten-free self-rising flour
- Food processor or mixer
- 1 cup gluten-free flour blend. (You can use your blend or good quality store-bought)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1 tsp baking binder (If your blend does not contain)
Gluten free flour blend ingredients
- 4 cups superfine brown rice flour
- 1 cup potato starch
- 1 cup tapioca starch
- 3 teaspoons xanthan gum
- 9 teaspoons baking powder
- 3 teaspoons baking soda
- Mix ingredients in a food processor or mixer for at least ten minutes.
- Store in an airtight container in a cool, dry place.
Gluten-free flour blend instructions
- Whisk all ingredients together for a 10 minutes to ensure everything is mixed in. Store in an airtight container to be used for baking.
Gluten-free self-rising flour is super easy to make at home if you can’t find it in the store! This recipe can be used to make all sorts of delicious gluten-free baked goods! Hello, fluffy gluten-free pancakes! Make a big batch and store it in an air-tight container to make your baking projects quick and easy.
Note on the ingredient
For the flours, you need to use finely ground flour. Take this one seriously, this means cornmeal or nut meal. Else, if you use this for biscuits then they may turn out grainy.
Any baking powder going into your gluten-free self-rising flour needs to be fresh.
Of course, your flour blends need to be gluten-free. I love Pamela’s Artisan Flour Blend. Also, I like King Arthur Measure for Measure. I’ve tried them both in this recipe and they worked well.
What is the difference between self-rising flour and all-purpose flour?
Self-rising flour contains leavening agents like baking powder, it also contains salt and is used in specific recipes.
While all-purpose flour is used as a universal ingredient and it is used in basic recipes. However, you can modify and use all-purpose flour as self-rising flour by adding baking powder and salt to give it a leavening effect.
Note that If a recipe simply says “use flour,” you can be sure it’s asking for all-purpose flour.
All-purpose flour is used in just about everything from fluffy biscuits to chewy bread and flaky pie crusts.
You can also use it to coat meat and veggies. It also works well as a thickening agent in sauces, soups, and gravies.
Self-rising flour is only to be used in instances where “self-rising flour” is specifically called for in a recipe. It is NOT appropriate for use as a replacement for just “flour”.
What is self-rising flour used for?
Self-rising flour is often used for pancakes, biscuits, and cobblers, but can also be used for pizza crust, quick pieces of bread, and other baked goods that need a bit of leavening.
You can also use self-rising flour to make muffins, certain types of bread and pizza dough,
How long can gluten-free self-rising flour last?
Self-rising flour won’t last as long on the shelf as all-purpose flour. After about six months or so, its rising action becomes dull.
What gluten-free flour blend should I buy?
To Make your gluten-free self-rising flour, you need a gluten-free flour blend.
Pillsbury Multi-Purpose Gluten-Free Flour
This blend is a smart mix of rice flour, potato starch, pea fiber, tapioca starch, and xanthan gum.
- Rice Flour, Potato Starch, Pea Fiber, Tapioca Starch.
Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
With Bob’s gluten-free free baking flour, you can easily transform your traditional cookies, brownies, cakes, muffins, and pancakes into gluten-free treats.
Bob red Mill flour is designed for quick loaves of bread. It is not recommended for use in yeast recipes.
Gluten-free self-rising flour nutritional value
Calories: 406kcal | Carbohydrates: 90g | Protein: 12g | Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1168mg | Potassium: 606mg | Fiber: 12g | Sugar: 4g | Calcium: 341 mg | Iron: 5mg
Gluten-free flour blend
You don’t have to buy your flour blends all the time. Simply make yours with these ingredients and follow the steps in the recipe maker.
Superfine brown rice flour
I love using this super fine-free flour blend because it is heavier than white rice flour. Also, it’s lighter because it is ground to a superfine texture.
I love using this starch because it is easy to work with. It adds moisture to your recipe without making it sticky. It also gives your recipes a slightly crispy texture.
Potato starch gets sticky when combined with liquids. However, when mixed with brown rice flour and tapioca starch, the stickiness mellows out. Finally, it adds a nice tender texture to your gluten-free baked goods.
Xanthan gum is a binding agent. It is made from corn, soy, or wheat. So, you should know what ingredients were used to make your xanthan gum. This is important if you are staying gluten-free.
Baking Powder and Baking Soda
Baking powder and baking Soda are rising agents. They are usually gluten-free but check you should still check your product label to be on the safer side.
What containers can I use to store my gluten-free flour blend?
- OXO Pop Container – this is the one I use
- Progressive Flour Keeper with Leveler
- New OXO good grips.
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I am a yogi with a smoldering passion for nutrition and healthy living. I have been a Nutrition and Lifestyle Coach for over 11 years and now I want to help you. My mission is to inspire as many people as I can to expand their awareness and broaden their horizons by giving a voice to the choices that create abundant, radiant health. Here I share deliciously simple plant-based recipes, nutrition resources, detox tips, and a glimpse into my whole lifestyle.
Sorry for the stupid question but what is a “baking binder” noted in the ingredients list?