Greetings from cold Seattle. Here in Seattle we call June, Juneuary. Yes, while the rest of the country is sweltering under 100 degree temperatures and heat sparked wildfires, we are still dressed in wool sweaters and in need of socks in bed at night. This is usual for here–the common wisdom is that summer doesn’t start until July 5th. What this means is that it’s usually cold and rainy up until July 4th, obscuring any view one could have of the fireworks. Then it starts to warm up–gradually. Therefore, I think the calendar for Seattle should call July 5th the summer solstice. Who’s with me?
I got a question from a reader, Alison, about making self-rising flour. I can’t believe I never posted a recipe for this. I don’t know about you, but I often run into wheat recipes that I would like to adapt to gluten-free that call for “self-rising” flour. I then have to go back to my notes on what to add to the flour to create this. Self-rising flour, which is often used in Southern recipes (and as you know, I am a Southern girl at heart), contains flour, baking powder, and salt. I don’t really use it for my original recipes, but it is great to know how to make it when you are adapting wheat recipes to gluten-free. Thanks for the question, Alison! Happy baking!
NOTE: Self-rising flour is only to be used in instances where self-rising flour is called for in a recipe. It is not appropriate for use as a replacement for just “flour” (because it has baking powder and salt).
Self-Rising Flour, Gluten-Free
1 cup Jeanne’s Gluten-Free All Purpose Flour mix (or mix of your choice)
1 1/2 teaspoons of baking powder
1/4 teaspoon of salt
Mix together and use as needed. Can be doubled, tripled, etc.
This mixture can be made ahead of time and stored in an airtight container in a cool, dark place or in the fridge. It will expire when the baking powder expires, so you might want to mark the expiration date found on the baking powder container onto your self-rising flour container.