This gluten free self raising flour is made from a blend of rice, potato, tapioca, maize, and buckwheat flours, with added raising agents and a touch of xanthan gum to give your bakes lift, structure and softness, without the need for gluten.
 
Each flour plays its part: rice brings a light, neutral base; potato and tapioca help with softness and binding; maize gives a bit of structure and colour; and buckwheat adds a subtle, nutty depth. Together, they form a blend that’s balanced, reliable, and ideal for all sorts of baking. The raising agents, mono-calcium phosphate and sodium bicarbonate, react when mixed and baked, giving your cakes and scones a good rise. Xanthan gum helps hold everything together, mimicking some of the elasticity usually provided by gluten.
 
This flour is perfect for quick bakes like sponge cakes, cupcakes, muffins and scones, light, golden, and just the right amount of crumb, with no need to add extra raising agents. Just swap it in one-for-one with regular self raising flour in your favourite recipes.