how to making gluten free self rising flour

How to Making Gluten-Free 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.

Ingredients.

1 ¼ cup (170 g) of brown rice flour.

1 ¼ cup (205 g) of white rice flour.

1 cup (120 g) of tapioca flour.

1 cup (165 g) of sweet/glutinous rice flour.

2 scant teaspoons (15 g) of xanthan gum.

6 ¾ teaspoons (31 g) of baking powder.

1 ⅛ teaspoon (6.3 g) of salt.

Steps.

1. Combine the flours in a large mixing bowl. You’ll need 1 ¼ cup (170 g) of brown rice flour, 1 ¼ cup (205 g) of white rice flour, 1 cup (120 g) of tapioca flour, and 1 cup (165 g) of sweet/glutinous rice flour. Mix them together using a whisk or fork until they are evenly combined.

2. Add the xanthan gum. You will need just a little less than 2 teaspoons (15 g).[7] Again, make sure that you mix it in well.

3. Prepare the rising agent. In a separate bowl, combine the baking powder and the salt. You will need about 6 ¾ teaspoons (31 g) of baking powder and 1 ⅛ teaspoon (6.3 g) of salt. If you won't be using all of your gluten-free flour mix, use 1 ½ teaspoons (6 g) of baking powder and ¼ teaspoon (1.4 g) of salt for each 1 cup (120 g) of flour.

4. Sift the rising agent into the flour. Mix the two together using a whisk or fork until everything is evenly combined.

5. Use the flour in your recipe, and store any leftover flour in an airtight 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.

Try it with whole-wheat flour. Remember to keep the proportions the same.

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.

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.