Thursday

How to make gluten-free self-raising flour


Add 3 level teaspoons of gluten-free baking powder to every 225g (8 oz) of plain flour

Use a gluten-replacer like Xanthan Gum in your plain, or self-raising, gluten-free flour.  
For Cakes ~ mix 1/4 teaspoon xanthan gum to every 200g flour


Xanthan Gum is my choice of gluten replacer as it is readily available in my local shops.


It is a naturally gluten-free binder for recipes as it mimics the action of gluten. It helps bind together gluten-free bread, improves the crumb structure of your cakes (reducing the notorious excessive crumbling of gluten-free baking)and makes pastry easier to roll out and handle.

Recommended quantities of xanthan gum to add to your gluten free flour blend:

Bread ~ mix 2 level teaspoons of xanthan gum to every 500g flour

Cakes ~ mix 1/4 teaspoon xanthan gum to every 200g flour

Pastry ~ mix a pinch of xanthan gum to every 100g flour