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Have a recipe that calls for self-rising flour? This post will show you how simple it is to make your own gluten-free self-rising flour at home. This post contains affiliate links. Please see my disclosures.
Recipes for biscuits, quick breads, bagels and pancakes often call for self-rising flour. You may be wondering what it is and if there is a gluten-free self-rising flour option.
Self-rising flour is an all-purpose wheat flour that also contains baking powder and salt. Baking powder is an ingredient used to leaven bread. It contains sodium bicarbonate (base) and acid, both which help dough to rise and it only requires a liquid to activate.
A lot of people following the Weight Watchers diet use self-rising flour. It’s one of the two ingredients used in the famous “two-ingredient” dough recipes.
Two ingredient dough is made with self-rising flour and Greek yogurt, making for a low-point (and low-calorie) way to make dough treats. You can choose from hundreds of two-ingredient dough recipes on the Weight Watchers website that call for self-rising dough.
While you can’t buy gluten-free self-rising flour in stores, you can easily make your own with three basic ingredients I bet you already have at home. Combining these three ingredients will allow you make most of those wonderful two-ingredient dough recipes with ease and without gluten. You’ll need:
- Bob’s Red Mill 1:1 Gluten-Free Blend
- Baking powder
- Salt
The ratio for creating your own gluten-free self-rising dough is simple too. For every cup of Bob’s Red Mill 1:1 Gluten-Free Flour, add 1.5 teaspoons of baking powder + 1/4 tsp salt. Whisk the ingredients together and you have a homemade gluten-free self-rising flour that can be used as a cup for cup swap in any recipe that calls for it.
Remember, to make your own gluten-free self-rising flour, the ratio is:
1 cup of gluten-free flour blend + 1.5 tsp baking powder + 1/4 tsp salt
Adjust the measurements to account for what you need based on your recipe.
I use this gluten-free self-rising flour blend when making my 5-ingredient gluten-free bagels and my gluten-free almond flour bagels. This bagel recipe would also fall under the famous Weight Watcher two-ingredient dough recipe category.
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Linda R. George says(Video) How to make gluten free self rising flourthank you. I am so intolerant to gluten but always fall off my regiment because I crave bread. I have not found a “bread” I can make that tastes like bread. I also can’t afford to buy it or self rising flour. I stumbled on this and I will give it a try today. bless you.
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FAQs
Is there a gluten-free substitute for self-rising flour? ›
Beans are a nutritious, gluten-free substitute for flour. Use one cup (224 grams) of puréed beans or bean flour for one cup (125 grams) of self-rising flour and add a leavening agent.
How do you make self-rising flour from plain flour? ›Just use this basic formula: For every 1 cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt. Whisk the ingredients thoroughly in a large bowl or put them in a glass jar and shake well. Store your self-rising flour in an airtight container in the pantry.
Can I use gluten-free self raising flour instead of gluten-free plain flour? ›If you use gluten-free flour, you can simply substitute your plain or self-raising flour for a gluten-free alternative. Don't forget to substitute any raising agents for gluten-free ones as well, as these can sometimes have wheat starch added which contains gluten.
Can you make gluten-free flour rise? ›For a good rise to occur in your gluten-free dough, the right ingredients need to be used. The ingredients that most impact the rise of gluten-free bread include yeast, sugar, xanthan gum, baking soda, and/or baking powder, depending on your recipe and type of bread being made.
What do I add if I don't have self-rising flour? ›For every cup of self-rising flour, substitute one cup of all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon baking soda.
What is gluten free self raising flour made of? ›Ingredients: Starch (maize, tapioca), rice flour, vegetable gums (464, 415), raising agents (450, 500), salt. Suitable for: Baking cakes, muffins, slices, biscuits, desserts & pastry. Product Claims: Free from wheat, gluten, dairy & yeast.
Can you turn plain flour into self raising with baking soda? ›To create self-raising flour from plain flour - for 150g/1 cup plain flour use half-teaspoon baking powder and half-teaspoon of bicarbonate soda (also known as baking soda).
How much baking powder to make SR flour? ›- Combine 1 cup of plain flour and 2 teaspoons of baking powder in a glass bowl and mix together.
- Place a sheet of wax paper on the table. ...
- Collect the flour that has fallen into the paper and carefully transfer back into a mixing bowl for immediate use, or an airtight container for storage.
- Mix together 6 tsp. of baking soda and 8 tsp. ...
- Place in an air-tight jar and shake to mix thoroughly. Use as a replacement for baking powder.
- When you are ready to use the mixture, place 6 cups of flour, 1 tbsp. ...
- Place the flour mixture in a sifter and sift together three to four times and proceed with your recipe.
To replace gluten, you'll need to use a different thickening agent like xanthan gum or guar gum in your baking. For each cup of gluten-free flour mix, add at least 1 teaspoon of gluten substitute. This comes from the dried cell coat of a microorganism called Xanthomonas campestris.
Do I need xanthan gum for gluten-free baking? ›
In gluten-free baking, we rely on xanthan gum to provide elasticity and stickiness in our doughs and batters. Since we don't have gluten present, we need something that acts as the binding agent for the flour, helps hold onto some moisture, and helps give the baked good some structure.
How much xanthan gum for gluten-free flour? ›If you're baking with a single gluten free flour like almond flour or creating a blend from scratch, then the amount of xanthan gum needed will vary. Typically for yeasted bread and pizza doughs, 1 teaspoon xanthan gum per cup of flour will be enough.
Why is my gluten-free flour not rising? ›Gluten-free flours are heavy and dense. If you add enough gluten-free flours to make a dry bread dough, you are going to have too much heaviness and denseness. The bread won't rise.
Does gluten-free flour rise with baking powder? ›Can you use baking powder with gluten-free flour? Absolutely. It is necessary to use baking powder with gluten-free flours to make sure the dough rises. Baking soda can be used instead of baking powder getting similar results, but you should combine it with buttermilk and cream of tartar.
How do you make gluten-free things rise more? ›2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.
What two ingredients are already added to self-rising flour? ›Self-rising flour is flour with the baking powder and a bit of salt already added.
Do you really need self-rising flour? ›What Is the Benefit of Self Rising Flour? If you use self rising flour in your baked goods recipes that call for this product, you will see that your cakes and breads always rise perfectly, and more importantly, that you get a consistent rise every time.
What happens if you use all purpose flour instead of self rising? ›If a recipe calls for self-raising flour it is doing so because it is relying on the raising agents in that flour to make the baked good 'rise'. If you use plain flour instead and don't add any raising agents you will most likely end up with a very flat, dense bake!
What gluten-free flour is closest to all-purpose flour? ›Cassava Flour
This flour is gluten-, grain- and nut-free. It's most similar to white flour and can easily be used in recipes calling for all-purpose flour. It has a neutral flavor and is easily digestible. It's also lower in calories than coconut or almond flours.
Gluten is what gives cakes and bakes structure and texture. You can't always replace regular flour with gluten-free flour. Different gluten-free and alternative flours provide different functions. You often have to use more than 1 gluten-free flour in a recipe to achieve a similar result to using regular flour.
What gluten-free flour is most like all-purpose flour? ›
Cassava Flour
This flour is gluten-, grain- and nut-free. It's most similar to white flour and can easily be used in recipes calling for all-purpose flour. It has a neutral flavor and is easily digestible. It's also lower in calories than coconut or almond flours.
Gluten Free Self Raising Flour was created for those who can't eat gluten to make baking quick and easy.
Is Bob's Red Mill gluten-free baking flour Self rising? ›Gluten free flour
This self raising flour was created for those who can't eat gluten to make baking quick and easy. Use it to replace regular self raising flour in recipes.
Sorghum flour is closest in texture and taste to traditional wheat flour of any of the gluten-free flours. In a few cases, it works as a direct substitution for wheat flour, such as in pancakes. It's also high in antioxidants.
How do I substitute gluten-free flour for all-purpose flour? ›Most store-bought gluten-free all-purpose flour mixes are about 1:1 for all-purpose flour, So, if your recipe calls for 2 cups of all-purpose flour, you can substitute 2 cups of the gluten-free flour.
Does Bob's Red Mill make a self-rising flour? ›Bob's Red Mill Self Raising Flour - 680g
Use it to bake biscuits, cookies, pancakes and pie crust. Kosher.
Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture. However, it's very important to drive off this extra moisture during baking, or you'll wind up with a gummy texture. The best way to do this? Longer baking times.
What does baking soda do to gluten-free flour? ›Leavening & High Altitude
2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.
Gluten-free flours are heavy and dense. If you add enough gluten-free flours to make a dry bread dough, you are going to have too much heaviness and denseness. The bread won't rise.