British Self-Raising Flour and American Self-Rising Flour

British Self-Raising Flour and American Self-Rising Flour

Explanation of the difference between these two distinctive cultural flour types as well as recipes on how to make them gluten-free. Quite a challenge? No, and yes, depending on which continent you call home. Read on!

By DeliberateFare.com, variation of Nigella Lawson's recommendation

Despite being a die-hard Texan deep in my heart, I am bit of a anglophile, in that I have a soft spot in my heart for British culture. Some of my favorites include punk rock, Billy Elliot, Gavin and Stacey, afternoon tea sandwiches, lemon curd, the Great British Bake Off (AKA Great British Baking Show in the USA), Princess Diana's wedding dress, fascinators, plaid, tweed, Mackintosh raincoats, wellies, umbrellas used as walking sticks, Mary Poppins, Harry Potter, Jane Austen, BBC News and Television and Film, and Foyle's War.

There are, however, a few perplexing things to me in the difference between the British and the Americans. Why do we drive on different sides of the street? Why can't we call zucchini "courgettes?" - it sounds so much more appetizing. Why do they use "quite" to indicate just a bit and we use it to say very much so? How come we as Texans, who love slang, haven't adopted the word "ta" to replace "thank you?" Why do they have self-raising flour and we have self-rising flour? It is the last query that I will be probing into today.

Actually, self-raising flour (British) differs from self-rising flour (American) in two ways. The British form includes flour blended with a generous helping of baking powder whereas the American form is a blend of flour, a small amount of baking powder, and salt. Here's how to make the two cultural flour blends...which, by the way, can be used to make lovely British scones or American biscuits, not to be confused with British biscuits which are American cookies or crackers!

INGREDIENTS

For British Self-Raising Flour
For American Self-Rising Flour

METHOD

  1. Select whether you will be using self-raising or self-rising flour. Into a large bowl, add the ingredients. Be certain to measure accurately (if using measuring cup, then lightly scoop and then level off to the top of the cup using either finger or butter knife).
  2. Using a fork or a whisk, combine ingredients well. Scrape the bottom of the bowl several times to be certain all flour ingredients have been well incorporated.
  3. Pour flour into storage container and affix lid tightly.
  4. Use flour for your selected baking recipe.

SUGGESTIONS

  • Store flour in cool, dry place, away from direct sunlight.
  • Use gluten-free flour in place of traditional wheat-based flour in your selected baking recipe. Some recipes might need an addition of ground flax seeds and one whipped egg white to make up for the gluten and to add lift. DeliberateFare.com recipes will list whether flax seeds and an extra egg white are required in a baking recipe.
  • Make a large batch of self-raising flour and self-rising flour, label, store, and use for future baking...it will make life a lot simpler in the kitchen.
  • Again, keep in mind that self-raising flour is not interchangeable with self-rising flour. Ta!
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