For the person who is gluten free, you can tend initially to stick to using either rice flour or a general all purpose gluten free flour. For self raising flour this is usually a combination of rice flour, soy flour, maize starch and tapioca starch. Gluten free flours don’t rise as well in cakes and bread as wheat flours so I often add a little baking powder as well. Recently though while shopping, instead of just reaching for the rice flour and the self raising flour, I had a little more of a browse. I ended up coming home with … Continue reading →