Most recipes for baked goods call for all purpose flour, however once in a while you might come across a recipe you want to try that calls for self rising flour. Can you just go ahead and use your all purpose flour anyway? No, it’s best not to if you want your recipe to turn out well. There is a difference between the two.
The difference between self rising flour and the all purpose flour is that the self rising product already has some baking powder and salt added to it. This is what makes it “self rising” without having to add any other ingredients. But rather than pay the higher price for the self rising flour that you might not use very often, you can quickly and simply make your own self rising flour by adding the baking powder and salt yourself.
When I checked out the self rising flours in the store I also noticed they were only available in the bleached variety. By making your own self rising flour you can create an unbleached variety that would not otherwise be an option.
So here’s the basic formula:
To each cup of all purpose flour, you add 1-1/2 teaspoons of baking powder and a 1/2 teaspoon of salt.
I made myself this helpful chart for measuring out different quantities:
( Print this chart = = >> Homemade Self Rising Flour Ingredient Chart )
FLOUR POWDER SALT
1 cup 1-1/2 tsp 1/2 tsp
2 cups 3 tsp (= 1 Tbl) 1 tsp
3 cups 4-1/2 tsp 1-1/2 tsp
4 cups 6 tsp (= 2 Tbl) 2 tsp
5 cups 7 -1/2 tsp 2-1/2 tsp
6 cups 9 tsp (= 3 Tbl) 3 tsp (= 1 Tbl)
As you can see above, 3 teaspoons is equal to a tablespoon and so you can also use a tablespoon for measuring out some of the proportions too.
The last line of the chart is a nice simple way to make a large batch which you can do as follows:
HOMEMADE SELF RISING FLOUR
(Print this recipe = = >> Homemade Self Rising Flour )
6 Cups All Purpose Flour
3 Tablespoons Baking Powder
1 Tablespoon Salt
Measure out the 6 cups of all purpose flour into a large mixing bowl. Add in the 3 tablespoons of baking powder and the 1 tablespoon of salt. Mix together well with a spoon or a whisk. Store in covered container.
Remember that the most accurate way to measure flour is to use the dry ingredient measuring cups. (The kind that come in a set of varying sizes rather than a glass cup with marks on the sides). Use your measuring cup to scoop out enough flour so that the cup is heaping. Then use a knife to level it off.
So what recipe put me in a position of needing some self rising flour? Check out my trial of this quick and easy recipe for Beer Bread