I should add, however, that self-raising flour includes a leavening agent. I'd therefore add a teaspoon of baking powder with whatever blend you substitute. ;o)
But then I see the author recommends adding 1.5 teaspoons of baking powder, which you should use, not 1 teaspoon, assuming you're at sea level. (The 1 teaspoon conversion is what I use here at 5,000+ feet . . . . sorry about that.). ;o)
Thanks for your advice! I'm just starting to work with GF flours and haven't yet developed a sense of when it's a simple substitution and when something more complex is required. Just starting to jump into ATK's "How can it be Gluten Free" cookbook...
Debby, I've heard that there are differences in how the commercial blends work, but I would not worry about which one I used in this recipe. A buckle or cobbler or crisp, etc. - and even most cookies - are quite forgiving. I can't imagine having any problem substituting any commercial GF blend in a recipe like this.
Cakes, on the other hand, will in many instances be a different matter. A cake with a delicate crumb could have problems with the texture due to the choice of the various ingredients - gums and whatnot -- used in the different blends.
For that reason, for any cake other than one that's somewhat rustic, I turn to GF recipes tested with the particular blend in mind. I've found the King Arthur Baking "Measure for Measure" product to be quite good and readily available locally (the best price is at Target, at least around here). There are plenty of recipes on the King Arthur site, of course, all which have been thoroughly tested, and most include extensive comments. Good luck! ;o)
AntoniaJames - lots of good advice! I have to make my own mix unfortunately- I am sensitive to both potatoes and tapioca- both of which are found in most GF flour mixes. I’m adapting the ATK recipe and using substitutions. I do want to check out some more of the other sites and wish I could directly use the King Arthur blend.
Wow, those limitations are quite challenging. Fortunately, the less well-known ingredients for making your own mix are readily available online - and all ingredients in the blends are listed, so you can avoid ones that are problematic. Good luck! ;o)
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Cakes, on the other hand, will in many instances be a different matter. A cake with a delicate crumb could have problems with the texture due to the choice of the various ingredients - gums and whatnot -- used in the different blends.
For that reason, for any cake other than one that's somewhat rustic, I turn to GF recipes tested with the particular blend in mind. I've found the King Arthur Baking "Measure for Measure" product to be quite good and readily available locally (the best price is at Target, at least around here). There are plenty of recipes on the King Arthur site, of course, all which have been thoroughly tested, and most include extensive comments. Good luck! ;o)