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.
I’m not sure I understand your question. The 1-1 flours already contain xanthan gum.
How much xantham gum and does the flour need time before use in recipe after adding baking powder and salt?
Don’t forget the binding agent – xantham gum or similar! Bob’s gluten free flour bag recommends it on the bag.
thank 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.