self-rising flour???

Lisa_in_GermanyApril 26, 2002

Hi, everyone. I mostly hang out at KT here at THS, but I have a question that I think fits better over here.

I used to have a "recipe" for making your own self-rising flour. It used a 5 lb. bag of flour and told you how much baking powder and stuff to add to it.

I can't buy self-rising flour over here so I was wondering if anybody could help me find this recipe again. I would really appreciate it.


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I don't have the exact recipe you are looking for. But, I quit buying self-rising flour years ago. Here's my substitute recipe. Use 1 Tablespoon baking powder and 1/2 teaspoon salt per 2 cups of all purpose flour. It works just fine. I've made it in tripple batches. I don't do that anymore because it's just as easy to make it as I go.

    Bookmark   April 27, 2002 at 11:33AM
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Thanks, Terri.
I usually do that, too, but was wanting to make a batch up to use for cornbread and things like that so I don't have to pull so many ingredients out of the cabinet. I'm REALLY lazy! LOL
I am thinking the recipe was in one of the Make-A-Mix cookooks, but I can't find mine right now. I have to go look in a box.

    Bookmark   April 29, 2002 at 4:41AM
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You could weigh what six cups of flour weighs to find out how many cups in a 5 pound bag and then adjust this recipe accordingly. (ie, if 6 cups weighed 1 pound then according to the following recipe you would add 15 Tablespoons of baking powder and 5 Tablespoons of salt to a 5 pound bag of flour.)


How to Make Self-Rising Flour
From your Desserts/Baking Guide

Why buy self-rising flour when you can make your own?

Difficulty Level: Easy Time Required: 15 minutes

Here's How:

In a large mixing bowl, measure 6 cups of flour.
Add 3 tablespoons baking powder.
Add 1 tablespoon salt.
Either sift together or mix with a wire whisk until well combined.
Can be stored in airtight container for months.


Measure self-rising flour like regular flour.
Keep all dry goods in airtight containers to avoid moisture and infestation.

Related Information:

    Bookmark   April 29, 2002 at 10:12AM
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Thank you, Ann. That is exactly what I was looking for.
Since the flour over here is only sold in kilo bags, anyway, I would have to weigh out 5 lbs. on my scale anyway.
This is probably the recipe I was looking for. For some reason, I just thought it was for 5 lbs.
Thanks again.

    Bookmark   April 29, 2002 at 3:59PM
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I am extremely particular about what flour I use Nothing but King Arthur. Anyway the local stores quit selling the self rising as there was not enough demand for it. I wrote to the King Arthur people and they sent me the info on making my own "Place 1 and 1/2 tsp Baking Powder and 1/2 teaspoon salt in a measuring cup. Fluff up the King Arthur all purpose flour. Spoon gently into the measuring cup to bring it to one cup flour. Stir well with a fork and you will have one cup self rising flour"

    Bookmark   July 3, 2002 at 8:21PM
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