Kitchen

[Sooner]

---

@peachesncream wrote:

I always have all purpose flour in the house, and sometimes self-rising flour.

It's true that you can create a substitute for self-rising flour by adding baking powder and salt to regular flour. That will work well. 

However, it won't be identical to self-rising flour - because self-rising flour is made from a softer flour with lower protein. That's why it makes superior, tender biscuits, for example.

Self-rising flour also makes baking easier and faster because the leavening and salt are already present.

When I don't have self-rising flour, I make the substitution.  

---

Actually national brands of flour like Gold Medal and Pillsbury list the same protein content of 3g for their AP (bleached and unbleached) as they so for the self-rising, so it is probably the same flour.  So you'd probably have to be in the deep South to find self-rising made from soft wheat.  They list bread flour as 4 g protein.  

Replacing your baking powder at least once a year is cheaper than throwing out something you bake and it doesn't rise.  I'm too lazy for that!  LOL!!!

[tkins]

Even though I have quite a few recipes that call for self rising flour, I found that I was never able to use a whole bag fast enough.  The grandma that gave me most of the recipes, gave me a recipe to make my own self rising flour.  That way I could make it as needed for any of the recipes.  It is very easy to increse or decreas as needed.

Self Rising Flour Recipe  (1 Cup)

1 Cup all purpose flour less 2 Tablespoons

1 1/2 teaspoons Baking Powder

1/8 teaspoon salt 

Mix well, add to recipe.

I prefer:

Gold Medal All Purpose Flour for general use.

Gold Medal Better For Bread Flour for homemade breads, rolls and pizza crust.

Wondra Flour for gravies.

Hope this helps and happy baking.

tkins