Homemade Self Rising Flour
Homemade Self Rising Flour.
The pantry is overflowing with items. Look at the number of flours you can have, all-purpose, pastry, cake, whole wheat, bread, rye, pumpernickel, semolina, Bisquick®, cornmeal, etc. Do I really need to store self rising flour? For convenience sure, but it is just as easy to make your own by mixing a few basic kitchen staples together.
The basic ratio is 1 cup of all-purpose flour, 1-1/2 teaspoons of baking powder and 1/4 to 1/2 teaspoon of salt. This makes the equivalent of 1 cup of self rising flour. Make as much as you want.
Self Rising Flour does not store as long as regular flours since the baking powder can deteriorate over time, so use it within 6 months.
Homemade Self Rising Flour Ingredients
- All-purpose Flour
- Baking Powder
How to Make Homemade Self Rising Flour
For each cup of homemade self rising flour desired, mix in a bowl 1 cup of all=purpose flour, 1=1/2 teaspoons of baking powder and 1/4 to 1/2 teaspoon of salt. Use a whisk to mix well or sift to make sure all is mixed well.
Measure out the amount of self rising flour called for in the recipe. Store remaining in an air tight container for up to 6 months. (Over time the baking powder can deteriorate and lose it ability to create the carbon dioxide bubbles. I personally like to make the amount I need for the recipe and keep no extras.)
In the picture above, 3 cups of homemade self rising flour were made. This required:
- 3 cups all-purpose flour
- 4-1/2 teaspoon of baking powder (1-1.2 tablespoons)
- 1 teaspoon of salt (I used a scant teaspoon since I follow a low sodium diet.)
Mix all together and you are good to go.