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Most of my recipes include either a gluten-free plain flour or bread flour, however, with the simple addition of baking powder, salt and a strong binder like xanthan gum or psyllium husk to my plain flour blend, it converts easily into a self-raising flour blend.
If you are a keen and frequent gluten-free baker, this blend is a welcome staple to have ready-made in your pantry and takes minutes to prepare.
Certain recipes specifically call for self-raising flour, here’s a simple recipe that works really well with my gluten-free scones, Dutch pepernoten cookies, pancakes, cupcakes, muffins, sponge cakes, chiffon cakes, quick bread and many more that need that extra lift and airy-texture. If you have my free e-book when you subscribed to my website, my gluten-free marble cake also uses this SRF blend.
Homemade Gluten-Free Self-Raising Flour Blend
Ingredients
Homemade Gluten-Free Self-Raising Flour Blend
- 200 g white rice flour
- 200 g tapioca flour
- 200 g cornflour Known as cornflour in the UK and corn or maize starch in the USA
- 1 tbsp potato starch
- 2 tbsp store-bought or homemade gluten-free baking powder
- 1¾ tsp salt
- 2 tsp xanthan gum
- or
- 4 tsp psyllium husk powder
Homemade Gluten-Free Baking Powder (this recipe makes enough to add to the SRF blend)
- 2 tsp bicarbonate of soda (baking soda or Natron)
- 4 tsp cream of tartar (Weinsteinbackpulver)
- 1 tsp cornflour
- or
- 1 tsp arrowroot powder
Instructions
Homemade Gluten-Free Self-Raising Flour Blend
- Whisk all the dry ingredients together in a medium bowl.
- Transfer the combined flour to an airtight container.
Homemade Gluten-Free Baking Powder
- Whisk all the ingredients together in a small bowl.
- Add the baking powder to the SRF blend.
Notes
- Try to use the freshest baking powder available as this guarantees even better baking and rising results. Test your baking powder by adding a small amount of boiling water to it. If it bubbles strongly, it is fresh.
- During hot weather or in tropical countries, this flour is best stored in the fridge.
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A Guide to Gluten-Free Flours, Starches & Blends
Gluten-Free Bread Flour
Hi, is the salt necessary for the chemistry of tge rise, or can I omit it. (Medical reasons)
Hi Jen! Salt is usually added to activate the baking powder and to manage a good rise and structure in the baked item. Without it, the baking powder will cause the dough to rise too quickly and may collapse. In some recipes, the salt also acts as a flavour enhancer. I’m sorry you have to omit salt entirely. If I come across any substitutes, I will definitely let you know.