{"id":4333,"date":"2019-10-06T08:59:09","date_gmt":"2019-10-06T12:59:09","guid":{"rendered":"https:\/\/www.jmcutlery.com\/wiz\/?page_id=4333"},"modified":"2021-06-27T13:57:53","modified_gmt":"2021-06-27T17:57:53","slug":"how-to-make-self-raising-gluten-free-all-purpose-flour","status":"publish","type":"page","link":"https:\/\/www.jmcutlery.com\/wiz\/how-to-make-all-purpose-gluten-free-oat-flour\/how-to-make-self-raising-gluten-free-all-purpose-flour\/","title":{"rendered":"How To Make Self-Raising Gluten-Free All-Purpose Flour"},"content":{"rendered":"

How To <\/span><\/strong>Make Gluten-Free Self-Raising
\n<\/strong>All-Purpose Flour,<\/strong> with the addition of a<\/strong><\/span><\/p>\n

leavening agent such as Baking Powder.<\/span><\/strong><\/p>\n

 <\/p>\n

For recipes that call for self-raising Gluten-Free flour.
\n<\/strong><\/span><\/p>\n

For the most accurate measurement, scoop flour into a
\n<\/span>measuring cup and use a knife to level excess flour\u00a0<\/span><\/p>\n

from the top. If you grind the oats or open a sealed pack<\/span><\/p>\n

of oat flour,<\/span> store flour in the fridge for a longer shelf life.<\/span><\/p>\n

 <\/p>\n

Self-Rising Flour, Gluten-Free<\/strong><\/span><\/p>\n

1 cup\u00a0 oat flour
\n1\/2 cup tapioca starch\/flour<\/span>
\n1 1\/2 teaspoons of baking powder<\/span>
\n1\/4 teaspoon of salt<\/span><\/p>\n

Mix together and use as needed. Can be doubled, tripled, etc.
\nto have on hand when called for.<\/span><\/p>\n

This mixture can be made ahead of time and stored in an <\/span>
\nairtight container in a cool, dark place or in the fridge. It will <\/span>
\nexpire when the baking powder expires, so you might want to <\/span>
\nmark the expiration date found on the baking powder container <\/span>
\nonto your self-rising flour container.<\/span><\/p>\n

Self-Rising Flour <\/span><\/strong><\/span>is all-purpose flour, with the<\/span><\/p>\n

addition <\/span>of a leavening agent such as bicarb soda.<\/span><\/p>\n

 <\/p>\n

\"\"<\/p>\n

 <\/p>\n

Shelf life:\u00a0<\/span><\/strong>When stored in the pantry, self-raising flour
\nlasts for 4 \u2013 6 months. <\/span><\/p>\n

If it is stored in an airtight container in the fridge, self-raising <\/span><\/p>\n

flour can last up to 6-months longer.<\/span><\/p>\n

 <\/p>\n

Can Self-raising flour replace all-purpose flour?<\/span><\/strong>
\n
\nIf the recipe calls for all purpose flour with the addition <\/span><\/p>\n

of bicarb soda (or another leavening agent), self raising flour can be<\/span><\/p>\n

used instead, simply omit the leavening agent.<\/span><\/p>\n

If the recipe does not include bicarb soda or a leavening agent,<\/span><\/p>\n

do not substitute all-purpose flour with self-raising flour.<\/span><\/p>\n

 <\/p>\n

To make a Gluten-Free flour blend Mix these Ingredients:<\/span><\/strong><\/p>\n

1\u00bd cups whole or instant oats (ground to the texture of flour)\u00a0<\/span><\/strong><\/p>\n

\u00bd cup tapioca flour\/starch, (Arrowroot, Corn, or Potato starch).<\/span><\/strong><\/p>\n

3\/4 tsp *xanthan gum (helps bind bind bread and cake)
\nnot needed for cookies<\/span><\/strong><\/p>\n

This blend can be bottled to have on hand.<\/span><\/p>\n

3 cups oat + 1 cup Tapioca or<\/span><\/p>\n

5 cups oat flour + 2-1\/2 Tapioca has worked well for me.<\/span><\/p>\n

2\u00bd tsp xanthan gum (needed to bind bread and cake)<\/span><\/p>\n

 <\/p>\n

*If you don\u2019t have any xanthan or guar gum, <\/span>or
\ndon\u2019t like using it, add to the batter:\u00a0 <\/span><\/strong>1\/4 cup
\nof ground chia seeds or ground flax seeds
\nMixed with <\/span>2 tbs of hot water and let to gel for
\n5 minutes will work just <\/span>like Xanthan gum.<\/span><\/strong><\/p>\n

 <\/p>\n

 <\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

How To Make Gluten-Free Self-Raising All-Purpose Flour, with the addition of a leavening agent such as Baking Powder.   For recipes that call for self-raising Gluten-Free flour. For the most accurate measurement, scoop flour into a measuring cup and use a knife to level excess […]<\/p>\n","protected":false},"author":1,"featured_media":4334,"parent":2007,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"class_list":["post-4333","page","type-page","status-publish","has-post-thumbnail","hentry"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/pages\/4333","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/comments?post=4333"}],"version-history":[{"count":14,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/pages\/4333\/revisions"}],"predecessor-version":[{"id":6450,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/pages\/4333\/revisions\/6450"}],"up":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/pages\/2007"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media\/4334"}],"wp:attachment":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media?parent=4333"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}