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 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.

Recommended ingredients

Note on the ingredient

Flours

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.

Baking powder

Any baking powder going into your gluten-free self-rising flour needs to be fresh.

Flour blends

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.

Ingredients

• Rice Flour, Potato Starch, Pea Fiber, Tapioca Starch.

Product Information

• Gluten-Free
• Kosher 

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.

Tapioca Starch

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

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

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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