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Once-a-Week Cooking

self-rising flour???

Lisa_in_Germany

24 years ago

Hi, everyone. I mostly hang out at KT here at THS, but I have a question that I think fits better over here.

I used to have a "recipe" for making your own self-rising flour. It used a 5 lb. bag of flour and told you how much baking powder and stuff to add to it.

I can't buy self-rising flour over here so I was wondering if anybody could help me find this recipe again. I would really appreciate it.

Lisa

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Comments (5)

dustbunni
24 years ago
Lisa,
I don't have the exact recipe you are looking for. But, I quit buying self-rising flour years ago. Here's my substitute recipe. Use 1 Tablespoon baking powder and 1/2 teaspoon salt per 2 cups of all purpose flour. It works just fine. I've made it in tripple batches. I don't do that anymore because it's just as easy to make it as I go.
Terri
Lisa_in_Germany
Original Author
24 years ago
Thanks, Terri.
I usually do that, too, but was wanting to make a batch up to use for cornbread and things like that so I don't have to pull so many ingredients out of the cabinet. I'm REALLY lazy! LOL
I am thinking the recipe was in one of the Make-A-Mix cookooks, but I can't find mine right now. I have to go look in a box.
Lisa
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You were making an "easy " recipe...You would have been much better just using fresh lemon juice grated rind and some water or milk...lemondae was a way of making it so you didn't have to bother with a piece of real fruit....and the self rising flour was a way to keep you form having to deal with measuring salt and baking powder. Since you had to add more flour, and didn't like the texture, I would say go back to square one. Try the recipe linked below with self rising flour rather than the flour and baking powder. I'll bet it's lots better than a recipe made with lemonade. But what's the big deal about measuring out a bit of baking soda? And then you can use what ever is left of the white lily flour for other recipes as well. Was the lemonade you made with "real" fruit? Or that powdered stuff? Linda C Here is a link that might be useful: lemon scone
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Plain flour and self raising flour are not interchangeable in most recipes. Plain flour has no leavening (rising), whereas self-raising does. Of course, if the SR flour is a bit old, you might find that the leavening has 'died off', and you might be able to get away with using it. Mind you, I've used the wrong flour my mistake more than once. If you're making biscuits (cookies) which call for plain flour, and you use SR, they might rise more than you want and be softer in texture instead of crisp - but maybe you won't mind that! SR flour is great for things like cakes, scones, muffins, pancakes. It is far more commonly used here in Australia than in America, so I've learned.
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I don't normally work with self rising flour, I use all purpose and add the baking powder, but I agree with Chase, I think your flour may have lost the "self rising" component and resulted in your batter not rising correctly. Annie
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User
24 years ago
You could weigh what six cups of flour weighs to find out how many cups in a 5 pound bag and then adjust this recipe accordingly. (ie, if 6 cups weighed 1 pound then according to the following recipe you would add 15 Tablespoons of baking powder and 5 Tablespoons of salt to a 5 pound bag of flour.)

Ann.

How to Make Self-Rising Flour
From your Desserts/Baking Guide

Why buy self-rising flour when you can make your own?

Difficulty Level: Easy Time Required: 15 minutes

Here's How:

In a large mixing bowl, measure 6 cups of flour.
Add 3 tablespoons baking powder.
Add 1 tablespoon salt.
Either sift together or mix with a wire whisk until well combined.
Can be stored in airtight container for months.

Tips:

Measure self-rising flour like regular flour.
Keep all dry goods in airtight containers to avoid moisture and infestation.

Related Information:
Lisa_in_Germany
Original Author
24 years ago
Thank you, Ann. That is exactly what I was looking for.
Since the flour over here is only sold in kilo bags, anyway, I would have to weigh out 5 lbs. on my scale anyway.
This is probably the recipe I was looking for. For some reason, I just thought it was for 5 lbs.
Thanks again.
Lisa
PtBetsie
24 years ago
I am extremely particular about what flour I use Nothing but King Arthur. Anyway the local stores quit selling the self rising as there was not enough demand for it. I wrote to the King Arthur people and they sent me the info on making my own "Place 1 and 1/2 tsp Baking Powder and 1/2 teaspoon salt in a measuring cup. Fluff up the King Arthur all purpose flour. Spoon gently into the measuring cup to bring it to one cup flour. Stir well with a fork and you will have one cup self rising flour"

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