(mix together and store in a cool, dark place, or in fridge for long-term storage).
- 170g brown rice flour
- 205g white rice flour
- 120g tapioca flour
- 165g sweet rice flour (also known as glutinous rice flour or under the brand name, Mochiko)
- 2 scant tsp. xanthan gum
Make this mix self Raising:
NOTE: Self-rising flour is only to be used in instances where self-rising flour is called for in a recipe. It is not appropriate for use as a replacement for just “flour” (because it has baking powder and salt).
- 1 cup of my Gluten-Free All Purpose Flour mix
- 1 1/2 teaspoons of baking powder
- 1/4 teaspoon of salt
Mix together and use as needed. Can be doubled, tripled, etc.
This mixture can be made ahead of time and stored in an airtight container in a cool, dark place or in the fridge. It will expire when the baking powder expires, so you might want to mark the expiration date found on the baking powder container onto your self-rising flour container.
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