Directions
Preparation:10min  ›  Ready in:10min 

1. Spoon the flour into a large container with a lid. Seal tightly and shake it until you achieve an even colour.
2. Store in an airtight container in a dry place or in the fridge for several months. You can also freeze the flour for up to 8 months.

Adding Xanthan Gum:

Not all gluten free baking recipes require the addition of xanthan gum, but you can add it to your homemade gluten free flour mix if you are making biscuits, cookies, cakes or pastry. The rate is 1/2 to 1 teaspoon of xantham gum per 140g gluten free flour.

Gluten Free Self Raising Flour:

To make your own gluten free self raising flour, add 1/4 teaspoon salt and 1 1/2 teaspoons gluten free baking powder per 140g of homemade flour mix. It is essential to give volume to scones, pancakes and cakes.

Potato Starch vs Flour

Note that potato starch is not the same as potato flour, though sometimes potato starch is erroneously labelled as potato flour. Make sure what you buy is a refined, white powder, as true potato flour is made from the entire potato, including the skin, and is less refined.

Storage Tip

Moisture control is more important than temperature to keep the flour fresh; storing the flour in an airtight container is a must.