Cooking Essentials: Self-Rising Flour
Andy Anderson !
In my case most of the flour I use comes from France, and the type I purchase is not self-rising, so what do you do... Make your own, of course.
This is extremely easy to make, but I have had so many questions on it, I thought I would post it, so you can have it on hand, when needed.
So, you ready… Let’s get into the kitchen.
How to Make Cooking Essentials: Self-Rising Flour
- Why am I using French flour? Well, it is not because I am pretentious. Most North American flours have much higher gluten levels than their European counterparts.
I have clients that cannot eat anything made with flour; however, when I use French flours, they do not seem to have a problem… go figure. The problem is that the French flours I am using are not self-rising, and sometimes I need self-rising flour. Hence this recipe.
- Proofing Baking Powder
Okay, you have that box of baking powder in your cabinet, and it was handed down to you from your great-great grandmother. It is still good to go? Easy/peasy, just get a small bowl of vinegar, and toss a bit in. If it foams up it is good; however, if it just sits there, then it is past its prime. Throw it away, and spring for a new box.
- The amount of baking powder you need is based on the protein level of the all-purpose flour that you are using. The French flour I have needs 1 1/4 teaspoons; however, when I used King Arthur flour, I needed 1 1/2 teaspoons. You might need to play about to get the precise amount for the flour you are using.