Self-Raising Flour


This is a plain flour to which self-raising agents have been added. Raising of the dough is caused by carbon dioxide which results from the raising agents, one alkaline (Sodium Bicarbonate) and one acidic (Acid Calcium Phosphate), reacting with water in the recipe. Self Raising flour is used for most cakes, scones, suet pastry and some biscuits.
Gluten Free Flour
Although the gluten can be removed from wheat in a special refining process, gluten free flours are usually made from other cereals (millet, rice, maize or corn) or seeds (buckwheat, chestnuts, chickpeas or grams), or roots (potato, sago and tapioca). Gluten free flours have their own characteristics and do not always react in the same way as wheat flour.


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