Self-Rising Flour will help your baking reach new heights.
We didnt invent it, but we perfected it: Unbleached Self-Rising Flour. Praised for its creamy taste and lighter-than-air texture, this unbleached blend of soft wheat flour and baking powder, with a touch of salt, yields ethereally light and tender baked goods and saves you time in the kitchen — two fewer ingredients to mix in). Try Self-Rising Flour in a pancake or biscuit recipe — the lofty, fluffy result will impress any brunch guest.
Want to know more? Check out our blog post: Self-rising flour: What is it, and how do I bake with it?
What exactly is self-rising flour?
This convenient flour eliminates two steps in many of your favorite recipes: adding the baking powder, and adding the salt. Both are already in the flour.
Our Point of View on King Arthur Gluten Free Flour
Is self rising flour gluten free?
This gluten-free self-rising flour recipe is dairy free and doesn’t require buying multiple specialty flours or a kitchen scale. You can make a big batch and store it for future use. Self-rising flour is a product that is considered an all-in-one baking flour. Meaning it already has the leavening agent, baking powder, and salt added.
Can you use King Arthur gluten-free measure for Measure flour?
These 12 gluten-free baked goods recipes are some of the favorites on my blog and they all use King Arthur Gluten-Free Measure for Measure Flour. This flour makes gluten-free baking so much easier. No need to worry about adding xanthan gum or any weird ingredients.
What is the best gluten-free substitute for self rising flour?
The best gluten-free substitute for self rising flour is to make your own using gluten-free flour blend, baking powder, salt and baking binder. Gluten-Free Self-Rising Flour is a key ingredient in biscuits, quick breads + more. It’s a must-have for making Southern-staples gluten-free.
Can you use King Arthur gluten-free flour in a cake?
Plus, 11 more recipes that use King Arthur Gluten-Free Flour to try! Preheat the oven to 350° and grease and line 2 round 8 or 9″ cake pans. Zest the lemon and whisk into the oil and milk. Set aside, This will allow time for the lemon zest to give up its flavor to the liquid. I do this the night before I make the cake and store in the fridge.