Gluten-Free Self-Rising Flour is a key ingredient in biscuits, quick breads and pancakes. It's a must-have to making some of your favorite Southern-staples gluten-free, but it's not so easy to find in stores. So, I make my own. You can too - it's pretty easy.
Making Self Rising Flour:
First, you have to know what you're going for. "Normal" self-rising flour is made from "soft" all-purpose flour - which means it's lower in protein. Then it has baking powder and salt in prescribed amounts added in and blended. To get a similar affect in my gluten-free self-rising flour, I use a blend with less binding agent and little more baking powder than the "normal" version uses. That avoids the wonky texture you can get from binding agents and gives a similar rise as conventional flour blends do.
About the Ingredients for Gluten-Free Self Rising Flour:
Binder: I really like gum free baking binder, so I blend 60% psyllium husk powder + 40% potato starch myself. I know that may sound nuts to you, so I call for "baking binder" in the blend so you can use xanthan or guar gum if you prefer. Here's my guide to using binders and mixing your own. If you're using a blend that has a binder, you don't need it. (Although some recipes need more binder than others.)
Flours for Blending: when I say finely ground, that's what I mean. Don't mess around and buy cornmeal or nut meal or something and message me to tell me your biscuits were grainy. This Sweet Rice Flour from Koda Farms is my favorite rice flour by a long shot.
Baking Powder: for sobbing out loud, please make sure your baking powder is fresh! (All your ingredients, really.)
Store-bought Flour Blends: I like both King Arthur Measure for Measure and Pamela's Artisan Flour Blend. I've tried them both in this recipe and they've worked well. I didn't think either of them worked quite as well as mixing my own - it depends on how committed you are to the process.
Don't Skimp on the Mixing Time for Gluten-Free Flours!
The directions for this gluten-free self rising flour blend calls for 10 minutes in a food processor or mixer, and I suggest you do exactly that. If your processor is getting warm from running, give it a break for 2-3 minutes in the middle of the mixing cycle. The rising agents need to be 100% mixed throughout the flour blend for successful lift in your recipes.
If you're blending your own gluten-free flour while making your self-rising mix, you can definitely do it all at once.
How to tell if your baking powder is still good:
- Add ½ teaspoon baking powder to a clean cup or small bowl
- Pour in ¼ cup boiling water
- If the mixture bubbles rapidly while you're pouring in the water, the baking powder is still fresh. (Don't worry if the bubble stop quickly, that's fine.) If only a few bubbles appear, or none at all, the baking power is expired and needs to be replaced.
Gluten Free Self-Rising Flour
- food processor
- Mix ingredients in a food processor or mixer for at least ten minutes.
- Store in an airtight container in a cool, dry place.
Use your favorite store bought gluten-free flour blend, your own blend, or use mine.
Ready to get baking? Get my best gluten-free baking tips here!
Frequently Asked Questions about Gluten-Free Self-Rising Flour:
Self rising flour contains salt and leavening agents (like baking powder) and is called for in specific recipes. All purpose flour is meant to be a universal ingredient used for most basic recipes. Gluten-free all purpose flours are usually labeled "one for one" or "cup for cup" meaning they can be used in place of all purpose flour.
Self rising flour is often used for biscuits and cobblers, but can also be used for pizza crust, quick breads and other baked goods that need a bit of leavening. It can also be used to make pancakes.
Yes. Self rising flour is made with all purpose flour, salt and baking powder, and it can be made at home. Gluten-free self rising flour should also contain a baking binder.
The best gluten-free substitute for self rising flour is to make your own using gluten-free flour blend, baking powder, salt and baking binder.