Self-rising wheat-free flour combinations include mixing together different gluten-free flours and other binding ingredients for the best baking results. Many people follow a gluten-free diet; some have intolerance, such as celiac disease, to gluten, the binding, glue-like agent in wheat, rye, barley and oats. Others simply prefer to avoid this food substance. The rising of wheat breads usually includes the addition of yeast. Although yeast does not contain gluten, substitute it for other ingredients in the making of self-rising wheat-free flour and enjoy a yeast and gluten-free baking alternative.
Things You'll Need
- Measuring cup
- Measuring spoons
- Potato flour
- White rice flour
- Large mixing bowl
- Baking soda
- Cream of tartar
- Guar gum or xanthan gum
Measure 2 tbsp. potato flour into a measuring cup.
Add white rice flour to the potato flour to make 1 cup and pour into a large mixing bowl.
Measure and add 1/2 tsp. baking soda, 1/2 tsp. cream of tartar, to activate the baking soda, and 1 tsp. guar gum or xanthan gum to the flours. The guar gum or xanthan gum replaces the gluten found in wheat flour and binds wheat-free bread, holding it together as it bakes.
Mix the dry ingredients together thoroughly with a wisk.
Use this wheat and gluten-free flour mixture in equal measurements as a substitution in recipes requiring self-rising wheat flour.
Tips & Warnings
- Make a large, quadruple batch of gluten-free flour and store it in the freezer in an airtight container for many months. For a batch of gluten-free baking powder, combine 1/4 cup baking soda with 1/2 cup cream of tartar.
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