Make Self Rising Flour
If your recipe calls for self-rising flour, and you only have all-purpose at home, there is no need to panic. It is quite simple to make your own self-rising flour using ingredients you likely have at home. This article will show you how to do that. It will also show you how to make a gluten-free variation for those who have allergies.
Contents
Ingredients
Self-Rising Flour
- 1 cup (150 grams) all-purpose flour
- 1½ teaspoons baking powder
- ¼ - ½ teaspoon salt
- ¼ teaspoon baking soda.
Gluten-Free Self-Rising Flour
- 1 ¼ cup (170 g) brown rice flour
- 1 ¼ cup (205 g) white rice flour
- 1 cup (120 g) tapioca flour
- 1 cup (165 g) sweet/glutinous rice flour
- 2 scant teaspoons xanthan gum
- 6 ¾ teaspoons baking powder
- 1 1/8 teaspoon salt
Steps
Making Self-Rising Flour
- Start with 1 cup (150 grams) of all-purpose flour. Sift the flour into a large mixing bowl. If your recipe calls for more flour, simply increase the proportions.
- Add 1½ teaspoons of fresh baking powder. Make sure that the baking powder is fresh. If the baking powder is not fresh, your self-rising flour will not work as well.
- Consider adding ¼ teaspoon of baking soda if your recipe calls for buttermilk, cocoa, or yogurt. These ingredients require a little extra raising power. The baking soda (in addition to the baking powder) will give them just that.
- If you are not baking with buttermilk, coca, or yogurt, you do not need to add the baking soda.
- Add ¼ to ½ teaspoon of salt. Take a look at your recipe. If your recipe already contains salt, about ¼ teaspoon of salt added to your all-purpose flour will do. If your recipe does not contain salt, bump it up to ½ teaspoon of salt.
- Sift the ingredients together to make sure they are evenly combined. Use a whisk or fork to mix them together.
- Use the flour in your recipe. Keep in mind, however, that store-bought self-rising flour is made from a slightly different wheat. Whatever you are baking will not be quite as tender.
- Store any left over flour in an air tight container, and write the expiration date. Note the expiration date on your baking powder. This is when your self-rising flour will expire too. Copy the expiration date from your baking soda into your self-rising flour container.
Making Gluten-free Self-Rising Flour
- Combine the flours in a large mixing bowl. Mix them together using a whisk or fork until they are evenly combined.
- Add the xanthan gum. You will need just a little less than 2 teaspoons. Again, make sure that you mix it in well.
- Prepare the rising agent. In a separate bowl, combine the baking powder and the salt. You will need about 6 ¾ teaspoons of baking powder and 1 1/8 teaspoon of salt. If you won't be using all of your gluten-free flour mix, use 1½ teaspoon of baking powder and ¼ teaspoon of salt for each cup of flour.
- Sift the rising agent into the flour. Mix the two together using a whisk or fork until everything is evenly combined.
- Use the flour in your recipe, and store any left over flour in an air-tight container. Take note of the expiration date on your box of baking powder. This is when your self-rising flour will expire. You might want to copy this date down onto the container you will be keeping your flour in. When you are done, put the container in a cool, dark place.
Tips
- Self-rising flour is the same thing as self-raising flour.
- If you have self-raising flour, and need all-purpose flour for a recipe, simply use less baking soda and salt in your recipe.
- When making larger batches, measure your flour by weight (grams) instead of by volume (cups). This will help keep things more consistent.
- Try it with whole-wheat flour. Remember to keep the proportions the same.
Warnings
- Your homemade self-rising flour will not last forever. It contains baking soda, which loses some of its raising abilities over time. The longer your flour sits, the less your cakes will rise.
- Store-bought self-rising flour is made from a softer wheat than all-purpose flour. This helps make baked goods more tender. Adding baking powder to all-purpose flour will give you similar results, but the final baked good will not be as tender.
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Sources and Citations
- http://addapinch.com/cooking/how-to-make-self-rising-flour/
- ↑ http://www.artofglutenfreebaking.com/2009/11/the-story-behind-my-gluten-free-flour-mix/
- ↑ http://www.artofglutenfreebaking.com/2012/06/self-rising-flour-gluten-free/
- http://www.myrecipes.com/how-to/cooking-questions/self-rising-flour-substitute
- http://www.nigella.com/kitchen-queries/view/Self-Raising-Flour/3056
- http://bakingbites.com/2007/08/what-is-self-rising-flour/
- http://nourishingjoy.com/homemade-self-rising-flour/
- http://www.epicurious.com/ingredients/substitute-flour-all-purpose-cake-self-rising-article