How To Make Easy Self Rising Flour

How To Make Easy Self Rising Flour

I don’t know about you but I never keep more than 2 types of flour in my pantry.

First off I have a medium sized pantry.

And second, granddaughter now has to be gluten free so I have to keep that stocked.

All Purpose Flour seems to go in any recipe. Or does it??

I have found that secret of using Self Rising Flour in my baked goods.

But I don’t want to have all that flour around.

The solution?

I make it myself as needed. Problem solved.

These are the INGREDIENTS you will need:

• 1 Cup All purpose flour
• 1 1/2 Tsp Baking powder
• 1/4 Tsp Salt

These are the INSTRUCTIONS for preparation:

• Gather the ingredients.
• Measure the desired amount of flour into a bowl or container. The most accurate way to measure flour is by weight. Count on about 4 1/2 ounces per cup. If you don’t have a scale, stir the flour and spoon it into the measuring cup. Level the flour off (without compacting it) with a knife or the handle of a wooden spoon.
• Add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt to each cup of flour.
• Use a whisk or spoon to blend the flour mixture thoroughly before you use it in a recipe.

Here are some tips on this Self Rising Flour Recipe.

Using this self-rising flour in yeast breads or rolls? Omit any salt called for in the recipe.

If you use self-rising flour as a substitute for all-purpose flour in a quick bread or muffins, leave out the salt and baking powder and add an extra 1 1/2 extra teaspoons of the self-rising flour for each cup of all-purpose flour.

Self-rising flour does not contain baking soda, so when substituting self-rising flour for all-purpose flour, add baking soda if it is an ingredient in the recipe.

Keep flour in an airtight container at room temperature for up to 6 months. Whole wheat flour can become rancid; refrigerate whole wheat flour for up to 6 months. If you don’t bake often, buy small amounts of flour or keep it in the freezer for longer storage. Bring flour to room temperature before adding it to a recipe.

Many recipes call for “sifted” flour. Most flours are presifted, but they do compact and settle in storage. Instead of sifting the flour, all you really have to do is stir it with a spoon or whisk and use the spoon and sweep method of measuring. Or, better yet, weigh the flour if a weight is specified. Unless your recipe specifies a weight, a cup of flour generally weighs about 4 1/2 ounces.

Liquid measuring cups can’t be leveled off, so it’s best to avoid using a liquid measuring cup for flour. For accurate results, use measuring cups designed for dry ingredients.

See my Tip on Baking With Self Rising Flour.