519188 Wed May 14 15:02:02 -0700 2008 4 31 Home Cooking 0 3687474 My biscotti didn't rise using self rising flour as well as it does with all-purpose flour + baking powder + baking soda + salt. Can I add baking powder & baking soda to self rising flour? Wed May 14 15:02:03 -0700 2008 147713 speyerer 1 3687752 The wiki article on flour gives these proportions for self-rising flour. I'm guessing the source is British. Southern US self rising flour may be different Self-rising or self-raising flour is "white" wheat flour or wholemeal flour that is sold premixed with chemical leavening agents. It was invented by Henry Jones.... Typical ratios are the following: ... Metric: * 100 g flour * 3 g baking powder * 1 g or less salt How does that compare with the baking powder proportions in your all-purpose recipe? Don't use baking soda unless there is an acidic item like buttermilk in the recipe. paulj Wed May 14 16:17:51 -0700 2008 3687474 12139 paulj 2 3688262 I also questioned the baking soda without the acidic item, but this recipe has worked for me in the past. The flour - baking powder - salt ratio sounds reasonable. Thanks for your input. But the question remains; Can I add baking powder & baking soda to self rising flour? Wed May 14 19:13:08 -0700 2008 3687752 147713 speyerer 3 3688313 Yes, of course you can. But one other problem with using SR flour for biscotti could be due to the fact that the SR flour of any given brand is made with lower-gluten wheat than their corresponding all-purpose flours. This is dandy if you want tender baking-powder biscuits, but not so much for making anything crunchy. Wed May 14 19:28:35 -0700 2008 3688262 11478 Will Owen 1 3688965 Are you sure your flourwas fresh? The leavenings in the flour lose their efficacy after a while. I wouldn't add leavening to self-rise flour just because it might compromise the flavor. Thu May 15 04:19:10 -0700 2008 3687474 14139 Kagey