Home Flour Blends Gluten Free Self-Rising Flour Blend

Gluten Free Self-Rising Flour Blend

by Emily Meyer

Recipes that require self-rising flour are so easy. I have yet to find a ready-made gluten free self-rising flour. Luckily this gluten free flour blend recipe works great. You can use it in most recipes for quick and delicious gluten free baking.

This is the perfect gluten-free flour blend for your everyday baking.  It already has the baking powder, baking soda, and xanthan gum added making an easy ready to use gluten free self-rising flour. I always keep a big container of this on hand to make my gluten free baking go much faster.


A Look Inside this Gluten Free Self-Rising Flour Blend

When it comes to gluten free blaking one flour just won’t do the trick. To mimic the classic soft texture that gluten would provide it’s important to make a gluten free flour blend. This recipe includes superfine brown rice flour, tapioca starch, potato starch, xanthan gum, baking powder, and baking soda. Each of these flours and ingredients have a specific purpose.

Superfine Brown Rice Flour: I chose superfine brown rice flour for this gluten free flour blend because it’s heavier than white rice flour but still light because it is ground to a superfine texture.

Tapioca Starch (also referred to as Tapioca Flour): Tapioca starch is a very easy starch to work with. It adds moisture without getting too sticky. It also adds a slightly crispy texture to the edge of your baked goods.

Potato Starch: Potato Starch is a bit more sticky when combined with liquids. When combined with the brown rice flour and tapioca starch that stickiness mellows out. It ends up adding a really nice tender texture to your gluten free baked goods.

Xanthan Gum: Xanthan gum is a binding agent. Without the sticky gluten protein xanthan gum helps add the desired texture. It can come from corn, soy, or wheat. That’s why it’s important to know where your xanthan gum is coming form. Bob’s Red Mill confirms that their xanthan gum is gluten free as it comes from non-gmo corn.

Baking Powder and Baking Soda: We all know that baking powder and baking soda are rising agents. In this recipe I have combined the two, making this recipe suitable for all sorts of baking. Most of the time these two are gluten free but just to be sure to check the labeling.

You can find a shopping list for each of these flour on Amazon here. I also suggest checking VitaCost for these ingredients as they often have 15% off deals. When they have 15% off their prices are cheaper than Amazon.

Eat or Drink Recipes Using this Flour Blend

This gluten free flour can be used in so many different types of baked goods. It’s a very versatile flour, similar to traditional self-rising flour.

I have used this gluten free self-rising flour in so many Eat or Drink recipes. It’s probably one of my favorite flour blends. Since it already has the rising agents included, when it’s time to bake you have one less step to do. You’ll find this gluten free flour blend in recipes like my, Gluten Free Sweet Potato Muffins, Black and White Banana Bread Donuts, Easy Gluten Free Quick Bread, Gluten Free Apple Fritter Waffles, and so much more!

Other Helpful Gluten Free Flour Blends

This Gluten Free Self-Rising flour is easy and works in almost all gluten free baking, but if you want a more specific texture I do have other options. The partner to this Self-Rising Flour is my Basic Gluten Free Flour Blend. It will produce the same texture but does not already contain the xanthan gum or rising agents.

Since I’m a major cookie fan I also created a very specific blend that is phanominal in cookies. You can find my Gluten Free Cookie Flour Blend here.

Another gluten free flour blend I created is my Gluten Free Cake Flour Blend. Similar to traditional cake flour this blend produces a very light and airy texture.

Want to save all these flour blends for when you’ll need them? Head over to my “Flour Blends” page and add it to your bookmarks for later.

How to Store your Blend

I always make big batches of my gluten free blend and store the ingredients in an airtight container. The following are some great containers I found on Amazon.

OXO Pop Container – this is the one I use
Progressive Flour Keeper with Leveler
Acrylic Canister Set

4.67 from 3 votes

Gluten Free Self-Rising Flour Blend

This is the perfect gluten-free flour for your everyday baking. It already has the baking powder, baking soda, and xanthan gum added. Keep a nice big jar of this around and your gluten-free baking will become a lot easier.
Prep Time10 minutes
Total Time10 minutes
Course: Baked Good, Baking, Dessert
Servings: 6 Cups
Calories: 46kcal
Author: Emily Meyer | Eat or Drink
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  • Whisk all ingredients together for a few minutes to ensure everything is mixed in. Optional: You can place all ingredients in your stand mixer to let it mix everything for you.
  • Store in an airtight container to be used for baking.



Note on Nutrition Facts: I am not a nutritionist. The nutrition facts provided are not always 100% accurate and are calculated using general brands and figures. If you need exact nutrition facts please consult a certified dietician or nutritionist.


Calories: 46kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 52mg | Potassium: 98mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

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Shirley July 31, 2018 - 4:53 pm

Is there any corn in baking powder, xantham gum, or baking soda. If so what substitutes could I use? Thanks

Emily Meyer July 31, 2018 - 5:06 pm

I don’t think there generally is, you’ll have to check the ingredients or reach out to the companies though if you have a severe allergy to make sure it’s not a filler in their brand. Unfortunately in this recipe you do need the baking soda and baking powder because that’s the rising agent that will be necessary to make your baked goods rise.

Judy December 16, 2019 - 4:47 pm

I will be using this when I make bread sticks for my 2 gluten free grandchildren for the holidays. Thank you for the post.

Emily Meyer December 16, 2019 - 7:18 pm

Yay, that’s awesome! I’d love for you to check back and tell me how they turned out. 🙂

Margaret Morris August 12, 2020 - 6:36 pm

4 stars
I just love this blend. It is quick to put together and yeld consist results. One question can milk powder be added without any funky results.

Thanks so much for this recipe.

Emily Meyer September 2, 2020 - 7:10 am

Aw thank you! Honestly, not sure because I don’t use milk powder. If you do try it I’d love to know how it turns out and what it does to the texture of your baked goods!

Holli December 19, 2019 - 11:33 pm

Isnt potato and tapioca startch the same thing?

Emily Meyer January 4, 2020 - 6:46 am

Nope! Potato starch is from potatoes and tapioca starch is from tapioca. They are similar but do have different textures and yield different results when baking. I really enjoy the way they work together in this recipe.

Maureen February 14, 2020 - 2:19 pm

you mentioned that tapioca flour and tapioca are the same — what about potato starch and potato flour ? Are they the same thing?

Emily Meyer February 19, 2020 - 10:14 am

I’d make sure it still has the word starch. Sometimes it’s called potato starch flour. I use this one: https://www.vitacost.com/vitacost-potato-starch-flour-non-gmo-and-gluten-free-32-oz-2-lbs-907-g-2

Emily May 8, 2020 - 10:15 pm

Do you have any recommendations on substitutions for rice flour? I’m allergic and can’t have rice. 🙂

Emily Meyer May 24, 2020 - 12:16 pm

Hi Emily! You could try oat flour! The texture would be slightly different but it should still work pretty well.

Christine June 27, 2020 - 9:06 pm

Why don’t we need salt in the recipe?

Emily Meyer July 7, 2020 - 2:32 pm

I wouldn’t want to add salt to any flour blend because the blends are supposed to be blank canvases to use in any recipe. You’ll use this blend as your flour and depending on what recipe you’re using it in you’ll add your salt (or not). Good question though, thanks for reaching out!

Nadananda July 6, 2020 - 12:24 pm

5 stars
Thanks for all your research and experiments, very helpful. Thanks for sharing.

Emily Meyer July 7, 2020 - 2:33 pm

You are so welcome! Thanks for your kind words!

Francy July 24, 2020 - 10:06 am

Hi Emily, if the flours mix already has the baking power and baking soda, shouldn’t I to put more if the recipe ask for?

Emily Meyer July 24, 2020 - 2:36 pm

No you won’t want to add more when baking with this blend!

Michel September 2, 2020 - 5:19 am

Can the potato starch be replaced?

Emily Meyer September 2, 2020 - 7:11 am

You can replace it with another starch with similar results. I prefer potato starch because it has a light but “sticky” texture. But most starches act pretty similar.


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