The mainstay cake recipe requires self-rising flour while in your house only all-purpose flour is available? No need to panic. Basically, self-rising flour is flour that has been added with developer and salt; You can easily practice the recipe using simple ingredients available in the kitchen. Can't eat gluten? This article also provides gluten-free self-rising flour recipes that are worth trying!
Ingredients
Self-Rising Wheat Flour
- 150 grams of all-purpose flour
- 1½ tsp. baking powder
- -½ tsp. salt
- tsp. baking soda
Gluten Free Self-Rising Flour
- 170 grams brown rice flour
- 205 grams of white rice flour
- 120 grams tapioca flour
- 165 grams of glutinous rice flour
- 2 tsp. xanthan gum (gluten-free plant powder often used to soften ice cream)
- 6¾ tsp. baking powder
- 1⅛ tsp. salt
Step
Part 1 of 2: Making Self-Rising Wheat Flour
Step 1. Prepare 150 grams of all-purpose flour
Sift the flour into a large bowl; adjust the dose according to the recipe you are using.
Step 2. Add 1½ tsp
baking powder. To make self-rising flour, make sure you only Use fresh baking powder.
Step 3. Add -½ teaspoon salt
If your recipe already contains salt, just add tsp. salt. On the other hand, if your recipe doesn't include salt, add tsp. salt to your flour.
Step 4. Consider adding teaspoon of baking soda if your recipe includes buttermilk, cocoa, or yogurt
Buttermilk, cocoa, and yogurt need the extra "buzzing power" you can get with the help of baking soda.
There's no need to add baking soda if your recipe doesn't include all three of the above ingredients
Step 5. Sift flour to make sure all ingredients are well mixed
Use a whisk or a fork to make the process easier.
Step 6. Use self-rising flour in the recipe of your choice
But remember, self-rising flour sold in the market is usually made with a special type of wheat. As a result, the cakes you produce will not be as soft as those made with factory-processed self-rising wheat flour.
Step 7. Store the remaining flour in an airtight container and cover the surface of the container with a label with the flour's expiration date on it
To determine the expiration date of flour, you must refer to the expiration date of the baking soda and/or baking powder used.
Part 2 of 2: Making Gluten-Free Self-Rising Flour
Step 1. Put the various flours in a large bowl
Mix well using a whisk or fork.
Step 2. Add xanthan gum
In this recipe, you only need no more than 2 tsp. xanthan gum. Stir again.
Step 3. Prepare the developer material
In a separate bowl, combine 6¾ tsp. baking powder and 1⅛ tsp. salt. Don't want to use up all the flour you have? Don't worry, you can use this ratio formula as a guide: for every 150 grams of flour, add 1½ tsp. baking powder and tsp. salt.
Step 4. Sift the developer into a bowl of flour
Mix well again using a dough beater or fork.
Step 5. Use gluten-free self-rising flour in the recipe of your choice, and store the rest in an airtight container
Paste the surface of the container with a label that says the flour expiration date; make sure you refer to the expiration date of the baking powder used. Store the container of flour in a cool place out of the sun.
Tips
- Self-rising flour is the same as self-raising flour. Both are flour mixed with developer and salt.
- If your recipe calls for all-purpose flour but all you have at home is self-rising flour, simply reduce the amount of baking soda and salt in your recipe.
- If you want to make a large amount of self-rising flour, make sure you measure the flour on a "grams" scale, not "cups" to maintain a better consistency.
- Try making self-rising flour with whole wheat flour; make sure you use the same proportions.
Warning
- Your self-rising flour also has an expiration date, mainly because the quality of baking soda as a developer will also diminish over time. This is why the longer your self-rising flour is stored, the less it will have its ability to expand the cake.
- Compared to all-purpose flour, generally self-rising flour sold in the market is made with a finer type of wheat. This type of grain is what makes your cake texture softer when it's cooked. Adding baking powder to all-purpose flour can have a similar effect, but won't be as soft as cakes made with factory-made self-rising flour.
