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Self-Rising Gluten-Free Baking Flour

Baking Flour
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Powered by the ancient grains of quinoa and amaranth, Gluvana Self-Rising Gluten-Free Baking Flour is a higher protein gluten-free flour blend specifically formulated for baking and sweet bread making. Rendering a stronger dough than the average gluten-free blend, our Gluten-Free Self-Rising Baking Flour provides the stability needed for soft, delicious, moist but not crumbly baked goods.
 
  • Great Value: Added sugar improves flour functionality and can serve to reduce the need to add more sugar!
  • Clean Label – Built-in natural preservative improves moisture retention in finished goods for better texture and longer shelf-life.
  • Complete Plant-Based Proteins contribute to functionality and excellent nutritional profile.
  • Verified 36% whole grain.
  • Shelf life: 24 months.
  • Use any self-rising flour recipe, replacing the wheat flour in same amount.
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The Gluvana Gluten-Free Baking Flour Advantage

  • Allergy-Friendly: Our gluten-free baking flour is crafted to be free from common allergens, including gluten, nuts, soy, and dairy, making it a safe and delicious option for those with dietary restrictions.
  • Easy & Convenient: Skip the hassle of measuring baking powder and salt; this ready-to-use blend simplifies gluten-free baking and delivers consistent, fluffy results in all your favorite recipes.
  • Perfect for Bread & More: Designed to create soft, flavorful gluten-free bread with an excellent rise and tender crumb, this versatile flour is also ideal for a wide range of other treats, from cakes and muffins to savory biscuits.
  • Inclusive Baking: Our blend ensures that everyone, regardless of their dietary needs, can enjoy delicious homemade baked goods, making it the perfect choice for any occasion.

The Science of Our Blend

Our self-rising gluten-free baking flour is a powerful blend of ancient grains and starches, each chosen for its unique contribution to creating a stronger dough and superior baked goods.

  • Quinoa and Amaranth Flours: These high-protein ancient grains form the foundation of our blend. They provide the robust structure typically found in traditional wheat flour, resulting in baked goods that are resilient, non-crumbly, and perfectly moist.
  • Potato and Tapioca Starches: These starches are the secret to a light and fluffy texture. They act as essential binders, ensuring your creations have a soft, delicate crumb without any gritty aftertaste.
  • Guar Gum: As a natural gluten substitute, guar gum is crucial for providing the elasticity and binding power that prevents baked goods from falling apart. It ensures your cakes, breads, and muffins hold their shape beautifully.
  • Natural Preservatives: Our flour contains a unique, clean label blend of rice syrup, grape juice concentrate, and carrot fiber. These ingredients naturally retain moisture, which significantly extends the shelf life of your baked goods while keeping them fresh and delicious.

Tips for Baking with our Gluten-Free Flour


Achieve perfect results every time by following these simple tips designed specifically for our blend.

  1. Trust the 1:1 Swap: Our flour is designed as a direct 1:1 replacement for self-rising wheat flour in most recipes. Simply use the same measurement as your recipe calls for.
  2. Add Extra Moisture: Gluten-free flours absorb liquid differently. If your dough or batter seems too thick, add an extra tablespoon of milk or water at a time until you reach the desired consistency.
  3. Allow Dough to Rest: For optimal texture, allow your dough to rest for 15-30 minutes after mixing. This gives the flours and starches time to fully hydrate, which improves the final crumb and structure.
  4. Avoid Overmixing: Gently mix your ingredients until just combined. Overmixing can negatively impact the final texture of your gluten-free baked goods.