Why do you use self-raising flour instead of plain flour?

Self-rising flour is basically just a mixture of baking powder (sometimes salt) and flour. The baking powder and salt might kill the yeast, so I would not recommend it.

An all purpose flour, gluten free or otherwise, is just that, *all* purpose. Bread flours have a higher protein content which provides better gluten formation. Psyllium husk is an option,...

Add 2 teaspoons of baking powder for each cup of plain flour. Sift the flour and baking powder together into a bowl to make sure the baking powder is thoroughly...

You can, but it can affect the consistency of the cookies, so it's best to use all-purpose when you can.

It is best to use plain vinegar instead of spicy, as spicy vinegar may contain impurities.

Make them the same way you would make Southern drop dumplings, but use self-rising flour instead of all-purpose flour, and omit the baking powder.

The sugar will be hard to dissolve, and won't have the texture of mochi.

Yes! Oat flour is a great substitute and will make your finished product more moist. You'll need to adjust the recipe, however; for every 1 cup (100 g) of all-purpose...

Whole wheat flour is the best flour to use for making wheat gluten. You can find this type of flour pretty easily at grocery stores.

No, because they have different consistency. The flour will make it dry out quickly.