Are you confused by different types of flour? Unsure what to use in gluten free desserts? With just a few easy-to-find ingredients, you can create a versatile and reliable gluten free flour that works well in a range of recipes. Whether you’re baking cakes, cookies, bread, or muffins, this gluten-free self-raising flour will help you achieve excellent results every time. And it takes less than 2 minutes to make it.
So what’s the secret behind this particular blend?
If you’ve read any of my cake recipes before, you’ll know that I often use self raising flour for my cakes and cupcakes.
Self raising flour, also known as self rising, is a blend of flour that contains added baking powder and salt, which helps baked goods rise evenly. The baking powder is a leavening agent that helps ingredients rise when liquid is added to it. And when you factor in wanting to make a gluten free cake, you want to retain that lightness. It is similar to cake flour but with slighter higher protein content.
Why You Need to Make This
If you’re following a gluten-free diet, finding a flour that behaves like traditional wheat flour can be a challenge. Often gluten free flours create a more gummy and dense bake but with my recipe, your cakes will turn out gloriously light and fluffy. I also guarantee that your non-gluten-free friends will be hard-pushed to tell the difference between gluten free and regular baked goods that use this blend.
Ingredients and Substitutions
To make gluten-free self-raising flour, you will need 3 ingredients, a bowl and a sieve. I also highly recommend weighing your ingredients to ensure accuracy in your results.
If you are not gluten free, simply sub the GF 1-to-1 blend with all purpose flour. Check out my FAQ section for more tips.
How to Make Gluten Free Self Raising Flour
Place a sieve over a bowl and add 250 grams (2 cups) of Gluten Free 1-to-1 flour.
Next add 12 grams (3 tsp) of baking powder and 2 grams (1/2 tsp) of salt.
Sift to fully combine the ingredients. You can double sift if you prefer.
And that’s it! Quick and easy and I promise you that it’ll make the world of difference in your baked goods.
Self Raising Flour Ratio
I am using this quantity of flour as most of my recipes require this amount of self raising flour. You can scale this ratio up or down accordingly. For every 125 grams (1 cup) of Gluten Free 1-to-1 flour, add 6 grams (1.5 tsp) and 1 gram (1/4 tsp) of salt.
FAQs
Absolutely. Store the flour blend at room temperature in a mason jar or other airtight container until you need it.
Yes. Follow the same ratios as with the gluten-free blend. For every 120 grams or cup of self-raising flour that you need, use 120 grams (1 cup) of all-purpose flour, 1.5 tsp of baking powder and 1/4 tsp of salt. Sieve to combine and use as per the recipe.
Additional salt is often needed to enhance the flavours in a recipe or to bring down the sweetness.
Some baked goods need a little extra baking powder to add lift to them or when the mixing method incorporates less air. As long as your recipe asks for both, use both. I do not recommend adding extra baking powder if your recipe doesn’t ask for it as too much can cause your baked good to deflate and taste slightly bitter.
Recipes that use this blend
Check out these recipes that use self-raising flour:
- A Summer party cake with my coconut and orange traybake
- Indulge in my vintage pineapple upside-down cake
- Treat yourself to my ultimate dairy-free carrot cake
- My kids’ favourite vanilla cupcakes
Gluten Free Self Raising Flour
Equipment
- Sieve
- Wooden Spoon
Ingredients
- 250 grams Gluten Free 1-to1 Flour (2 cups – see note)
- 12 grams Baking Powder (3 tsp)
- 2 grams Salt (1/2 tsp)
Instructions
- Place a sieve over a bowl and add 250 grams (2 cups) of Gluten Free 1-to-1 flour.
- Add 12 grams (3 tsp) of baking powder and 2 grams (1/2 tsp) of salt.
- Sift to fully combine the ingredients. You can double sift if you prefer.
- Use in recipes where self raising flour is required.
Video
Notes
- This recipes makes the equivalent of just over 2 cups of Gluten Free Self Raising flour. If you are not gluten free, sub the 1-to-1 GF flour with all purpose flour.
- Use immediately or store in a mason jar at room temperature for future use.
- Works well in cakes, cupcakes and traybake recipes.
- Nutritional information is based on 1 cup of flour per serving with 2 servings per recipe. Nutrition information is calculated based on the ingredients in this recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
question… do you add the recommended amount of baking powder into a recipe that is originally called for or reduce it because some was added to the flour?
Hi Nicole, if your recipe is requiring self raising flour AND baking powder, you will still need to use both. Some recipes require both when the mixing method incorporates less air and/or if the item needs a little bit more to help it rise better. Scones are one example of a baked good that needs the extra baking powder. Hope that helps.
This is great! Thank you so much!
My pleasure, Justine.
Very handy to know how to make a batch in advance! Thanks for sharing your method.
You’re so welcome. Glad you found this useful.
wow, I hadn’t realized you could make your own GF flour! this is so great to know.
Yes, and it’s so easy as well!
I had no idea it was so easy to make gluten free self raising flour at home!! I can’t wait to use this in all sorts of recipes to make baking that much easier!
Thanks Anjali! It’s so useful to have this on hand in case you ever need it.