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.

Homemade Gluten-Free Self-Raising Flour Blend
  • 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.

Makes a little over 600g self-raising flour.
Try to use the freshest baking powder available as this guarantees even better baking results. Test your baking powder by adding a small amount of boiling water to it. If it bubbles strongly, it is fresh.