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
- 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
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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