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It’s funny but Self-Rising flour is something I almost never use. For me using it, it’s like I give up control when I bake. See Self-Rising flour already contains leavening and salt and has 8-9% protein. If you notice if you have a recipe that calls for it you most likely won’t have the recipe call for salt or baking powder. It all gets mixed together when it’s processed and packaged so you typically will get an even rise out of your baked goods. But as I said, I almost never use this stuff.
So why post this if I never use it?
Well Mama Fantabulous called me this morning and she wanted to make cupcakes. Her recipe called for Self-Rising flour but she had none on hand. You can thank her for me posting this as I’m sure a fair bit of you currently don’t have this in your pantry either normally.
How to make Self-Rising Flour
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Instructions
- Place all the ingredients in a bowl and whisk to combine
Notes
This will equal 1 cup of Self-Rising Flour
I purchased 2 box cake mixes. Same brand only difference is that one is chocolate and one white. I baked both cakes for Birthdays. Of course the boys didn’t care about anything other than it was edible!
Question: why does chocolate mixes always rise the highest ? I was really disappointed in the white. The white cake had a good flavor.
I’ve never seen that happen. The only time I’ve had boxed cakes not rise is due to being overmixed.
Best Kitchen Wishes!