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, American hotcakes/pancakes, cupcakes, muffins, sponge cakes, chiffon cakes, quick bread and many more that need that extra lift and airy-texture.
- 2 tablespoons gluten-free baking powder
- 1 ¾ teaspoons salt
- 2 teaspoons xanthan gum or 4 teaspoons psyllium husk
- 600g homemade gluten-free plain flour blend which consists of:
- 200g rice flour
- 200g tapioca starch
- 200g cornflour
- 1 tablespoon potato starch
Step by Step Instructions
1. Whisk all the dry ingredients together in a medium bowl and store in an airtight container.