Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Self-rising Flour


awesomeame

Recommended Posts

awesomeame Explorer

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


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



jerseyangel Proficient

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.

kactuskandee Apprentice

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

awesomeame Explorer

thanks!

--matt

Guest nini

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

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,565
    • Most Online (within 30 mins)
      7,748

    Gma Marsh
    Newest Member
    Gma Marsh
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • petitojou
      Thank you so much for sharing your experience and I found myself giggling with happiness as I read how your body reached such spring! And I hope that your current journey is also successful!! Definitely starting the food diary! So many amazing advices. And it’s very scary. It really hits all our soft spots as well as our confidence system. Most doctors I went thought I was underage despite being in my late 20s. Right now I look like am I twelve, but is also this body that’s taking so much, so I might as well love it too! Going to make the necessary changes and stay in this path. Thank you again! 🫶
    • petitojou
      Thank you so much for the information and kind message! Reading this transformed how I’ve been viewing my efforts and progress. Guess there’s still a lot to celebrate and also heal 😌  Yes, I’ve been taking it! Just recently started taking a multivitamin supplement and separated vitamin D! I also took chewable Iron polymaltose for ferritin deficiency 2 months ago but was unable to absorb any of it.  Thank you again! Hearing such gentle words from the community makes my body and heart more patient and excited for the future. 
    • ckeyser88
      I am looking for a roomie in Chicago, Denver or Nashville! 
    • Scott Adams
      Your post demonstrates the profound frustration and isolation that so many in the Celiac community feel, and I want to thank you for channeling that experience into advocacy. The medical gaslighting you endured for decades is an unacceptable and, sadly, a common story, and the fact that you now have to "school" your own GI specialist speaks volumes about the critical lack of consistent and updated education. Your idea to make Celiac Disease a reportable condition to public health authorities is a compelling and strategic one. This single action would force the system to formally acknowledge the prevalence and seriousness of the disease, creating a concrete dataset that could drive better research funding, shape medical school curricula, and validate the patient experience in a way that individual stories alone often cannot. It is an uphill battle, but contacting representatives, as you have done with Adam Gray, is exactly how change begins. By framing it as a public health necessity—a matter of patient safety and protection from misdiagnosis and neglect—you are building a powerful case. Your voice and your perseverance, forged through thirty years of struggle, are exactly what this community needs to ensure that no one else has to fight so hard just to be believed and properly cared for.
    • Scott Adams
      I had no idea there is a "Louisville" in Colorado!😉 I thought it was a typo because I always think of the Kentucky city--but good luck!
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.