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:

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We've been gone on a little fall trip, so I hope you didn't think I was ignoring your post. Glad you were able to find some information. Here's my 2 cents... -Grainlady SPELT - the ancient form of the wheat we have today (fyi - kamut, is the ancient form of todays durum wheat). Spelt has enough gluten to make a fairly good loaf of bread, and is good as a substitute for all-purpose flour in most baked goods, especially things where low-gluten is beneficial, such as quick breads, cakes, cookies, etc. If making a loaf of 100% spelt bread, don't expect a nice lofty loaf of bread, like you would get with high-protein bread flour, unless you also add some vital wheat gluten. The gluten in spelt is much less than all-purpose (or other wheat flour). It has 5,000 parts per million; compared to wheat which begins at 50,000 per million and goes up. Therefore, it takes much less kneading (when making a yeast bread) to develop the gluten. Due to the reduced amount of gluten, you may need less hydration if you substitute spelt flour for all-purpose wheat flour. Spelt is also called dinkel. A good cookbook on the subject is "The Spelt Cookbook" by Helga Hughes. All kinds of useful recipes. I mill spelt berries and use spelt almost as much as I do wheat, but usually in combination with wheat flour for yeasted or naturally-leavened breads. You'll find spelt flour readily available at most well-stocked health food stores. You can usually find it in wholegrain and white spelt (the bran and the germ removed). There is also sprouted spelt flour, which makes it easier to digest - available from Summers Sprouted Flour Co. OAT FLOUR: can be milled from the whole grain (2/3 c. oat groats = approx. 1 c. oat flour), or you can mill your own from oatmeal. It can't be substituted 100% for all-purpose flour due to lack of gluten. To make your own ground oat flour (yield: approx. 1 cup): 1. Place 1-1/2 c. oatmeal (quick or old-fashioned, uncooked) in a blender or food processor. 2. Blend or process for about 60 seconds. 3. Store in tightly covered container in cool dry place up to six months (keeps best refrigerated or frozen). 4. Use for baking, bread, thickening or dredging and browning. When used in baking, substitute up to, but not more than, 1/3 of the all-purpose flour called for with oat flour. Oat flour has a slightly sweet taste, and the crumb of foods will be more moist and crumbly (due to lack of gluten). SORGHUM is a flour I've developed a number recipes with. We have a mill outside of town that mills sorghum, and I developed the recipes for a tour of the mill. Once again, it is gluten-free and will not substitute for all-purpose. You will often find it used in glute-free baking. Sorghum Flour Information A. Problems substituting gluten-free grains. - You may need to use additional ingredients to reduce dryness, increase volume and tenderness, and enhance flavor. - Sorghum Flour tends to be gritty, so use with a mixture of other textures, like oatmeal. You can also use a soaked flour technique. - Add 1/2 to 1 tablespoon of corn starch to every cup of sorghum flour to improve smoothness and moisture retention. If you are allergic to corn, arrowroot flour can be used measure for measure where corn starch is used. Guar Gum, a binding agent, can be used in place of xanthan gum for corn sensitive individuals. Use HALF as much guar gum to replace xanthan gum. Guar gum contains fiber and can irritate very sensitive intestines. - Use xanthan gum as a binder and for moisture retention. Add 1/2 t. of xanthan gum per cup of sorghum flour for cookies and cakes; or 1 t. per cup for breads. [Xanthan gum helps to prevent gluten-free "goodies" from crumbling, a job normally performed by gluten. Xanthan comes from the dried cell coat of a microorganism called Zanthomonas capmestris. Though it sounds like a chemical, it is actually an all natural ingredient. Xanthan gum is derived from the fermentation of corn sugars, all corn sugars are removed in the processing os xanthan gum. Xanthan gum contains NO corn protein and is considered to be corn-free.] - Add a little extra oil or shortening if you feel your recipes are too dry. - Add an extra egg or egg white for improved smoothness and crumb structure. - Add a little extra baking powder and/or soda to boost rising properties. - Mix recipes longer. - Sorghum flour works well combined with other grain/seed/bean flours. It cuts the bitterness of bean flour. When using bean flour, the small white beans provide the least amount of "bean" flavor. It can't be substituted for all-purpose flour due to lack of gluten. ---------------- Nutella White Sorghum Flour Cookies 1/2 c. Nutella Chocolate Hazelnut Spread 1/2 c. butter 1/4 c. white sugar 1/4 c. brown sugar 1 egg 1/2 c. white sorghum flour 1/2 c. dried potato flakes 1/4 c. flaxmeal 1/2 T. cornstarch 1 t. baking powder 1 t. baking soda 1/2 t. salt Preheat oven to 325F. Line cookie sheets with parchment paper. In a large bowl, beat Nutella and butter with an electric mixer until light and creamy. Add the sugars and beat until fluffy. Beat in the egg just until mixed. In a medium bowl, combine the white sorghum flour, dried potato flakes, flaxmeal, cornstarch, baking powder, baking soda, and salt. Mix, BY HAND, only until ingredients are incorporated. Using a portion scoop, make dough into 1-inch balls. Place on prepared cookie sheets. Bake about 12 minutes. Remove cookie sheets from the oven and allow the cookies to rest on the sheets for 2 minutes then remove to a wire rack to completely cool. (These cookies are very soft when they come out of the oven, but get crispy when completely cool.) Makes 65, 2-1/2 to 3 inch cookies. ------------------ Sorghum/Spelt Banana Bread 1 c. mashed banana 1/4 c. agave nectar (or honey) 1/2 c. kefir (OR plain yogurt, buttermilk, or milk) 3 T. coconut oil (or butter), melted 1 egg lightly beaten 1 c. white sorghum flour 1 c. white spelt flour (OR wholegrain spelt flour) 2 T. flaxmeal 1 T. cornstarch 2 t. baking powder 1/2 t. baking soda 1/2 t. salt 1/2 t. cinnamon 1. Mix liquid ingredients (including bananas) in a small bowl. 2. Mix dry ingredients in a large bowl. 3. Make a well in center of dry mixture; add liquid ingredients, stirring until moistened. Do NOT use an electric mixer for this. 4. Spoon into two Junior loaf pans (7-1/2x3x2-1/4-inches) coated with cooking spray. 5. Bake in a preheated 350°F oven for 30-35 minutes or until a pick inserted in center comes out clean. 6. Cool in pans 5 minutes. Remove from pan and cool on a rack. 7. Yield: 2 small loaves, 13-14 slices each loaf. --------------- I have other recipes for cookies and one for brownies, if you are interested in them.

The original recipe on the ny times website has the flour listed in weight. No need to convert. The website you used appears to have removed the weights. I love this recipe and usually have a batch in the freezer. Chocolate chip recipe Published: July 9, 2008 Adapted from Jacques Torres Related Perfection? Hint: It’s Warm and Has a Secret (July 9, 2008) Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour 1 2/3 cups (8 1/2 ounces) bread flour 1 1/4 teaspoons baking soda 1 1/2 teaspoons baking powder 1 1/2 teaspoons coarse salt 2 1/2 sticks (1 1/4 cups) unsalted butter 1 1/4 cups (10 ounces) light brown sugar 1 cup plus 2 tablespoons (8 ounces) granulated sugar 2 large eggs 2 teaspoons natural vanilla extract 1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note) Sea salt. 1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside. 2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.