How To Make Gluten-Free Self-Raising
All-Purpose Flour, with the addition of a
leavening agent such as Baking Powder.
For recipes that call for self-raising Gluten-Free flour.
For the most accurate measurement, scoop flour into a
measuring cup and use a knife to level excess flour
from the top. If you grind the oats or open a sealed pack
of oat flour, store flour in the fridge for a longer shelf life.
Self-Rising Flour, Gluten-Free
1 cup oat flour
1/2 cup tapioca starch/flour
1 1/2 teaspoons of baking powder
1/4 teaspoon of salt
Mix together and use as needed. Can be doubled, tripled, etc.
to have on hand when called for.
This mixture can be made ahead of time and stored in an
airtight container in a cool, dark place or in the fridge. It will
expire when the baking powder expires, so you might want to
mark the expiration date found on the baking powder container
onto your self-rising flour container.
Self-Rising Flour is all-purpose flour, with the
addition of a leavening agent such as bicarb soda.
Shelf life: When stored in the pantry, self-raising flour
lasts for 4 – 6 months.
If it is stored in an airtight container in the fridge, self-raising
flour can last up to 6-months longer.
Can Self-raising flour replace all-purpose flour?
If the recipe calls for all purpose flour with the addition
of bicarb soda (or another leavening agent), self raising flour can be
used instead, simply omit the leavening agent.
If the recipe does not include bicarb soda or a leavening agent,
do not substitute all-purpose flour with self-raising flour.
To make a Gluten-Free flour blend Mix these Ingredients:
1½ cups whole or instant oats (ground to the texture of flour)
½ cup tapioca flour/starch, (Arrowroot, Corn, or Potato starch).
3/4 tsp *xanthan gum (helps bind bind bread and cake)
not needed for cookies
This blend can be bottled to have on hand.
3 cups oat + 1 cup Tapioca or
5 cups oat flour + 2-1/2 Tapioca has worked well for me.
2½ tsp xanthan gum (needed to bind bread and cake)
*If you don’t have any xanthan or guar gum, or
don’t like using it, add to the batter: 1/4 cup
of ground chia seeds or ground flax seeds
Mixed with 2 tbs of hot water and let to gel for
5 minutes will work just like Xanthan gum.
