How to Make Gluten-Free Self-Rising Flour

Gluten-Free Self-Rising Flour recipe for your favorite Southern staples!

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.

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:

Binder: I really like the Not Xanthan Not Guar from Pamela’s or 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 love Pamela’s Artisan Flour Blend, I like King Arthur Measure for Measure, 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. 

Gluten Free Self-Rising Flour

Gluten Free Self-Rising Flour recipe using homemade flour blend or store-bought GF flour.
Prep Time3 mins
Mixing time10 mins
Course: Dessert
Cuisine: American
Keyword: gluten-free
Servings: 1 cup
Author: KC Cornwell


  • food processor


  • 1 cup Gluten Free Flour Blend KC's blend is below, use hers or your own
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1 tsp baking binder** **if your blend does not contain it


  • Mix ingredients in a food processor or mixer for at least ten minutes. Store in an airtight container in a cool, dry place.


Keep for up to 1 month.

Use your favorite store bought gluten-free flour blend, your own blend, or use mine.

Easy All-Purpose Gluten-Free Flour Blend Recipe

Easy, four-ingredient gluten-free flour blend recipe for use in baking and recipes
Prep Time5 mins
Cook Time10 mins
Course: Dessert, Main Course
Cuisine: American
Keyword: gluten-free, gluten-free baking
Servings: 1 batch
Calories: 1120kcal
Author: K.C. Cornwell


  • food processor


  • 1 cup whole grain or nut flour flour, NOT MEAL
  • 1/2 cup rice flour sweet rice flour is best
  • 1/2 cup tapioca flour or tapioca starch
  • 1/4 cup potato starch NOT THE SAME as potato flour


  • Add all flours together in a food processor with a blade attachment.
  • Blend the flour for 8-10 minutes, and store in an airtight container for later use.



Use as an all-purpose flour blend.
Add a baking binder for muffins, cakes, pastries and breads, or when making fresh pasta. Learn how to make your own baking binder here.


Calories: 1120kcal | Carbohydrates: 228g | Protein: 25g | Fat: 12g | Saturated Fat: 2g | Sodium: 45mg | Potassium: 918mg | Fiber: 12g | Sugar: 2g | Vitamin C: 2mg | Calcium: 100mg | Iron: 6mg

Ready to get baking? Get my best gluten-free baking tips here!