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Self-rising Flour
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i've got this recipe book and sometimes it calls for "flour," sometimes for "self-rising flour." what the hell is the difference?? for the "flour" i just use an all-purpose which works fine, but will an all-purpose suffice, when the recipe calls for self-rising flour, or is there some big differenence between the two?

--matt

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Self rising flour is flour with salt and baking powder already added. If you substitute plain flour for self rising, you have to add, I think, 1 1/4 tsp. of baking powder and a pinch or so of salt for each cup of plain flour.

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These are the recipes I have for self rising flour. Frankly I haven't tried them yet.

Gluten-free self-raising flour #1

2 tablespoons potato flour

enough white rice flour to make it up to 1 cup

1/2 teaspoon bicarbonate soda

1/2 teaspoon cream of tartar

1 teaspoon xanthan gum OR guar gum OR pre-gel starch

Self-Rising Flour #2

4 cups gluten-free all purpose flour mix (your favorite)

1 Tablespoon sugar

1/2 Tablespoon salt

2 Tablespoons plus 1 teaspoon baking powder

Sift together all ingredients well, store in zippered storage bags.

Can be used in any recipe calling for self-rising flour.

About 4 1/4 cups

Gluten-free self-raising flour #3

1 cup all-purpose gluten-free flour plus 1-1/2

teaspoons baking powder AND 1/8 teaspoon salt. Sift and mix it all

together well before adding the rest of the ingredients.

I hope this helps!

Kandee

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I buy Orgran's gluten-free All Purpose and Self Rising Flour, both are awesome.

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