Prep 5 mins
Cook 0 mins
A great recipe to have on hand when your recipe calls for self-rising flour. This blend can be used for muffins, scones, cakes, cupcakes or any recipe that uses baking powder for leavening. The recipe is from Living Without.
- 295.73 ml white sorghum flour
- 295.73 ml rice flour
- 118.29 ml tapioca starch or 118.29 ml flour
- 9.85 ml xanthan gum or 9.85 ml guar gum
- 19.71 ml baking powder
- 2.46 ml salt
- Thoroughly mix all ingredients in a bowl with a wire whisk. Store in refrigerator for longer self-life.