What is gluten free self rising flour?
Gluten free self rising flour is a flour blend that does not contain any gluten and has leavening agents added to it. This allows gluten free bakers to skip a step when baking, as self rising flour already contains the leavening needed to help baked goods rise.
Typical all purpose flour contains gluten, which comes from wheat. Gluten free flours are made from ingredients that do not contain gluten, such as rice, tapioca, sorghum, corn, buckwheat, millet, almond meal, and potato starch. When these gluten free flours are combined with leavening agents, the result is a gluten free self rising flour blend.
What leavening agents are used in gluten free self rising flour?
Gluten free self rising flour contains chemical leavening agents that help baked goods rise in the absence of gluten. Here are some common leavening agents found in gluten free self rising flour blends:
– Baking powder – This is a mixture of baking soda, cream of tartar, and sometimes cornstarch. When liquid is added, baking powder creates air bubbles that cause batters and doughs to rise. Most gluten free self rising flour blends contain baking powder.
– Baking soda – Also known as sodium bicarbonate, baking soda is a base that reacts with acidic ingredients to produce carbon dioxide bubbles. It helps baked goods rise quickly. Baking soda needs an acidic ingredient like lemon juice, vinegar, or buttermilk to activate it.
– Cream of tartar – This is an acidic powder that stabilizes egg foams and interacts with baking soda to produce more lift. It helps baked goods rise and also improves their texture.
– Xanthan gum – This additive helps replicate the stretching and binding properties of gluten. Just a small amount can help hold gas bubbles in gluten free baked goods to improve rise.
– Guar gum – Like xanthan gum, this ingredient thickens batters and dough and improves the structure of gluten free baked goods. A tiny bit helps trap air bubbles.
Where can I find gluten free self rising flour?
There are a few options for finding gluten free self rising flour:
– Make your own – You can mix together your own flour blend and add leavening agents. Typical ratios are 1 cup gluten free flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, and 1/4 teaspoon xanthan gum.
– Gluten free specialty stores – Many grocery stores now have dedicated gluten free sections where you can find gluten free self rising flour blends from brands like Bob’s Red Mill, King Arthur, Cup4Cup, and Namaste Foods.
– Online stores – Large online retailers like Amazon have listings for gluten free self rising flour. You can also find it through sites that specialize in gluten free foods.
– Order directly from manufacturers – Check the websites of brands like King Arthur and Bob’s Red Mill, many sell their gluten free flours directly to consumers.
– Make a custom blend – Some gluten free flour brands sell blends where you add your own leavening, allowing you to control the ingredients.
What can you use gluten free self rising flour for?
Gluten free self rising flour allows you to bake a variety of gluten free foods easily. Here are some things you can make with it:
– Biscuits – Self rising flour makes light, fluffy gluten free biscuits. The leavening agents give them a good rise.
– Scones – For flaky, tender scones, use a blend of gluten free self rising flour and shortening or butter.
– Quick breads – Gluten free muffins, banana bread, zucchini bread and other quick breads turn out well with self rising flour.
– Waffles and pancakes – Mix up fluffy gluten free waffles or pancakes without the hassle of adding individual leaveners.
– Fried foods – Use it to bread and fry foods like chicken fingers, doughnuts or fritters. The self rising flour makes the coating crisp.
– Pastry – You can substitute it cup for cup in pastry recipes like pie crusts and tart shells.
– Dumplings and gnocchi – The flour’s properties help make light dumplings and fluffy gnocchi.
– Batter-based baked goods – Things like cakes, brownies and even donuts come out well with gluten free self rising flour.
What are some popular brands of gluten free self rising flour?
Here are a few top brands producing gluten free self rising flour:
Bob’s Red Mill – Bob’s Red Mill offers a gluten free self rising flour blend made from garbanzo bean, potato starch, tapioca flour, baking powder, baking soda, xanthan gum, and salt. It’s one of the most widely available brands.
King Arthur – King Arthur Flour has a gluten free self rising flour made from rice flour, tapioca starch, potato starch, cellulose, baking powder, sodium bicarbonate, xanthan gum, and salt. It’s a versatile blend.
Namaste Foods – Their Perfect Flour Blend combines brown rice flour, sweet white rice flour, tapioca flour, potato starch, cellulose, baking powder, sodium bicarbonate, xanthan gum, and psyllium husk powder.
Cup4Cup – This Thomas Keller flour blend contains rice flour, tapioca starch, potato starch, xanthan gum and other binders plus baking powder and salt. It substitutes easily for all purpose flour.
Better Batter – Better Batter makes gluten free flour mixes for things like fried chicken, pancakes, and fish fry with customized blends and leaveners added.
Pamela’s Products – Their gluten free self rising flour mix includes rice flour, potato starch, tapioca flour, cornstarch, baking powder, baking soda, xanthan gum, and salt.
Can you make gluten free self rising flour at home?
Yes, it’s easy to make gluten free self rising flour at home to customize the blend. Here is a basic recipe:
Gluten Free Self Rising Flour
– 1 cup gluten free flour (rice, quinoa, teff etc.)
– 1 1/2 tsp baking powder
– 1/4 tsp salt
– 1/4 tsp xanthan gum or guar gum (optional for binding)
Whisk together the flour, baking powder, salt, and gum. Store in an airtight container. Use as you would regular self rising flour.
You can tailor the blend by using different gluten free flours or adding other Binders like eggs or gelatin if needed. Experiment with small batches first. Make sure to check expiration of the baking powder for freshness.
Can I use regular self rising flour in a gluten free recipe?
No, regular self rising flour contains wheat flour so it is not gluten free. Be sure to use an approved gluten free flour blend in any recipe that is specified as gluten free. Double check the label to make sure it is certified gluten free.
Trying to use regular wheat-based self rising flour can result in a baked good that does not rise properly and has a poor, dense texture. It could also cause an adverse reaction for anyone with celiac disease or gluten intolerance.
Some people may think a small amount won’t matter. But even traces of gluten can trigger symptoms, so it’s crucial to strictly adhere to gluten free flours only when baking for those with gluten issues. Don’t take shortcuts or substitutions when it comes to gluten free baking.
Is gluten free self rising flour healthy?
Like any flour, gluten free self rising flour is a processed food so it loses some nutrients compared to whole grains. But there are some health benefits to using it vs. all purpose wheat flour:
– No gluten – This avoids inflammation problems gluten causes in some people.
– Alternative grains – Teff, amaranth, quinoa offer more protein, fiber, vitamins than wheat.
– Fewer carbs – Rice and tapioca flour have fewer carbs per cup than wheat-based flour.
– No FODMAPs – The flour blend avoids FODMAP carbs that cause IBS issues for some.
However, gluten free baked goods made with heavy refine flour, fat, and sugar are still a treat that should be enjoyed in moderation, not as a daily dietary staple. Focus on whole food sources of gluten free grains and fiber for the bulk of your diet.
What can I use instead of gluten free self rising flour?
If you don’t have self rising flour on hand, here are some substitutions to use in gluten free recipes:
– All purpose gluten free flour + leaveners – Use 1 cup flour + 1 1/2 tsp baking powder + 1/4 tsp salt + 1/4 tsp xanthan gum
– Gluten free flour blend + yeast – Add 1 tsp instant yeast to 1 cup flour blend
– Make your own – See recipes online for DIY gluten free flour with starch and binders
– Almond flour + baking powder – Replace 1:1 for lighter, nuttier texture
– Protein flour blend – Blends with plant proteins like soy or pea protein add structure
– Cornmeal or polenta – Won’t be quite as airy but adds grit and flavor
– Oat flour – Certified gluten free oat flour adds hearty texture
– Nut flours – Almond, hazelnut or pecan flour lend richness when combined with starch
– Bean flours – Black bean, chickpea or lentil flour provide protein and fiber
The closest substitution will be mixing your own gluten free flour with leaveners like baking powder, baking soda, xanthan gum to replace the self rising flour 1:1. Adjust other liquids and binders as needed.
Should gluten free self rising flour be sifted?
Sifting is an optional step when baking with gluten free self rising flour. Here are some benefits of sifting:
– Incorporates air – Sifting aerates the flour to help batters and doughs rise better.
– Reduces lumps – It breaks up any clumps in the flour for a smooth batter.
– Blends ingredients – Sifting combines the flour with other dry ingredients like salt, sugar, spices.
– Lightens texture – Cakes and quick breads will have a fluffier crumb if the flour is sifted first.
However, sifting is also time consuming and can be messy. So it’s fine to skip sifting with most recipes, as long as you whisk the flour well before using to eliminate lumps. Sifting becomes more important when baking light cakes or pastries where texture is crucial.
How do I substitute gluten free self rising flour in recipes?
Here are some tips for substituting gluten free self rising flour in regular recipes:
– Use it cup for cup – Replace regular self rising flour 1:1 with gluten free self rising flour
– Adjust leaveners – Reduce baking powder and baking soda slightly, about 1/4 tsp less per cup of flour
– Add binders – May need extra egg, xanthan gum, gelatin to improve structure
– Use butter or shortening – They give more lift than oil which can make baked goods dense
– Don’t overmix – Gentle mixing preserves air bubbles; avoid tough, rubbery texture
– Expect differences – Texture may be a little drier and crumb will be less chewy
– Add flavor – Enhance flavor with vanilla, almond extract, lemon zest, cinnamon
– Check doneness early – Set time may be shorter than regular flour recipes
With some adjustments gluten free self rising flour can work well substituted in many recipes. Expect small changes in the texture and appearance. Tweak other ingredients as needed.
What can I do if my gluten free self rising flour baked goods don’t rise?
If you encounter gluten free baked goods that don’t rise properly, here are some troubleshooting tips:
– Check flour freshness – Baking powder expires and will stop working. Test old baking powder.
– Use proper mixing method – Overbeating can deflate batter and prevent rising. Gently mix.
– Make sure all ingredients are at room temp – Cold ingredients inhibit rising. Bring to room temp.
– Add a binder – Try adding an extra egg or xanthan gum to strengthen the structure.
– Rest batter before baking – Letting it sit for 5-10 minutes allows bubbles to form.
– Use an acid ingredient – Add something with acid like buttermilk or lemon juice to react with baking soda.
– Adjust oven temp – Too high can overbrown exterior before interior rises. Use 325F.
– Grease pans well – Batter needs to release from the pan easily as it rises. Avoid sticking.
– Keep area humid – Place pan of water in oven so the environment doesn’t dry out dough.
– Preheat oven fully – Rushing into hot oven too soon can shock delicate batter structures.
Conclusion
Gluten free self rising flour allows you to skip the step of adding individual leaveners to gluten free recipes. Look for it in the gluten free aisle or specialty stores, order it online, or make your own by blending gluten free flours with baking powder, baking soda, xanthan gum, and salt. With some adjustments, it can be easily substituted into many recipes for gluten free biscuits, pancakes, muffins, cakes and more, yielding delicious results. Check flour freshness, handle batter gently, and troubleshoot as needed if gluten free baked goods don’t rise properly. With the convenience of self rising flour, gluten free baking is easier and more accessible than ever.
