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.Print
- 1 cup All Purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Place all the ingredients in a bowl and whisk to combine
This will equal 1 cup of Self-Rising Flour