Gluten free self raising flour

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When we started having more gluten free options in our diet one of the difficult things was replacing flour. It was one of my baking staples!

On the back of my recent post ‘What’s the fuss about wheat?‘ I though I’d share my gluten free self raising flour mix.

Although I still use spelt flour in some baking, I now predominently use this gluten free mix when the recipe calls for self raising flour. Or alternatively I don’t use flour at all. I choose recipes that use almond meal instead to get all the nutritional benefits from these little powerhouses.

It took a bit of tweaking to get it right, but this combination seems to work really well in cakes, biscuits, muffins, pancakes and even vegetable slice! I wanted to make my own as some of the commercial mixes in the supermarket have a few extra ‘numbers’ in their ingredient mix. Additionally, not being organic, the pesticides used on the grains is unknown.

If you are interested in finding out a bit more about all the different gluten free flour types, this is an excellent resource to have a read of.

You can get these flours and grains at your local health food shop or organic grocer. I usually double the quantities to make a batch every few weeks that I store in the pantry.

I’d love to hear if you have other gluten free flour mixes that you regularly use that work for you!

Print Recipe
Gluten free self raising flour
A gluten free flour mix that can be used for a wide variety of baked goods
Prep Time 5 mins
Servings
Ingredients
Prep Time 5 mins
Servings
Ingredients
Instructions
  1. Thermomix method: Weigh all ingredients in Thermomix bowl. Mix for 10 seconds on speed 5. Pour into an airtight container and store in pantry.
  2. Traditional method: Place all ingredients in bowl. Mix well until combined thoroughly. Place into an airtight container and store in pantry.
Recipe Notes

You can either buy the sorghum or rice already milled as a 'flour,' or get them as grains. If you buy as grains you need to mill into flour prior to mixing. Usually do in batches as the weights above are more than the recommended milling weights (maximum of 100 grams of rice OR 250 grams of cereal grains each time). Refer to your Basic Cookbook for further details.

The coloour of the flour may vary depending on what rice and sorghum you use.

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