Difference between revisions of "Make Self Rising Flour"
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== Ingredients == | == Ingredients == | ||
| − | === Self-Rising Flour<ref>http://addapinch.com/cooking/how-to-make-self-rising-flour/</ref> === | + | === Self-Rising Flour<ref name="rf1">http://addapinch.com/cooking/how-to-make-self-rising-flour/</ref> === |
* 1 cup (150 grams) all-purpose flour | * 1 cup (150 grams) all-purpose flour | ||
* 1½ teaspoons baking powder | * 1½ teaspoons baking powder | ||
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* ¼ teaspoon baking soda. | * ¼ teaspoon baking soda. | ||
| − | === Gluten-Free Self-Rising Flour<ref>http://www.artofglutenfreebaking.com/2009/11/the-story-behind-my-gluten-free-flour-mix/</ref><ref>http://www.artofglutenfreebaking.com/2012/06/self-rising-flour-gluten-free/</ref> === | + | === Gluten-Free Self-Rising Flour<ref name="rf2">http://www.artofglutenfreebaking.com/2009/11/the-story-behind-my-gluten-free-flour-mix/</ref><ref name="rf3">http://www.artofglutenfreebaking.com/2012/06/self-rising-flour-gluten-free/</ref> === |
* 1 ¼ cup (170 g) brown rice flour | * 1 ¼ cup (170 g) brown rice flour | ||
* 1 ¼ cup (205 g) white rice flour | * 1 ¼ cup (205 g) white rice flour | ||
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=== Making Self-Rising Flour === | === 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. | #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.<ref>http://www.myrecipes.com/how-to/cooking-questions/self-rising-flour-substitute</ref> | + | #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.<ref name="rf4">http://www.myrecipes.com/how-to/cooking-questions/self-rising-flour-substitute</ref> |
| − | #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.<ref>http://www.nigella.com/kitchen-queries/view/Self-Raising-Flour/3056</ref> | + | #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.<ref name="rf5">http://www.nigella.com/kitchen-queries/view/Self-Raising-Flour/3056</ref> |
#* If you are not baking with buttermilk, coca, or yogurt, you do not need to add the baking soda. | #* 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. | #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. | #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. | #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.<ref | + | #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.<ref name="rf3" /> |
=== Making Gluten-free Self-Rising Flour === | === 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. | #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.<ref | + | #Add the xanthan gum. You will need just a little less than 2 teaspoons.<ref name="rf2" /> 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.<ref | + | #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.<ref name="rf3" /> |
#Sift the rising agent into the flour. Mix the two together using a whisk or fork until everything is evenly combined. | #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. | #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. | ||
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== Tips == | == Tips == | ||
* Self-rising flour is the same thing as self-raising flour. | * 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.<ref>http://bakingbites.com/2007/08/what-is-self-rising-flour/</ref> | + | * If you have self-raising flour, and need all-purpose flour for a recipe, simply use less baking soda and salt in your recipe.<ref name="rf6">http://bakingbites.com/2007/08/what-is-self-rising-flour/</ref> |
| − | * When making larger batches, measure your flour by weight (grams) instead of by volume (cups). This will help keep things more consistent.<ref>http://nourishingjoy.com/homemade-self-rising-flour/</ref> | + | * When making larger batches, measure your flour by weight (grams) instead of by volume (cups). This will help keep things more consistent.<ref name="rf7">http://nourishingjoy.com/homemade-self-rising-flour/</ref> |
* Try it with whole-wheat flour. Remember to keep the proportions the same. | * Try it with whole-wheat flour. Remember to keep the proportions the same. | ||
== Warnings == | == 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. | * 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.<ref>http://www.epicurious.com/ingredients/substitute-flour-all-purpose-cake-self-rising-article</ref> | + | * 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.<ref name="rf8">http://www.epicurious.com/ingredients/substitute-flour-all-purpose-cake-self-rising-article</ref> |
== Related Articles == | == Related Articles == | ||
