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I need help with Self Rising Flour

thegrindre Jun 11, 2014 05:54 PM

I've never used it. I've never even seen it.
I have a recipe that calls for 1/4 cup of the stuff.
I have baking soda, baking powder and everything else for baking cakes, cookies and breads but no Self Rising Flour.
How do I convert this 1/4 cup into 'normal' baking ingredients.

Thank You,
Rick

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  1. mcsheridan RE: thegrindre Jun 11, 2014 05:56 PM

    Making your own "self-rising" mix: http://southernfood.about.com/cs/brea...

    So mix up a cup's worth, whisk it very well, and then use the 1/4 cup you need and store the rest. Whisk well before each use.

    1. d
      divadmas RE: thegrindre Jun 11, 2014 11:43 PM

      You can make your own but the advantage of buying is you get a softer, lower protein flour. Hardly worth it if you just need 1/4c.

      1. thegrindre RE: thegrindre Jun 12, 2014 07:36 AM

        As mentioned, I've never used it over the past 6o years. I'm not buying it fir just a 1/4 cup and I don't want to throw away 3/4 cups of flour.

        My new recipe entry(s) will be, instead of Self Rising Flour,

        1/4 cup KA flour
        A well rounded teaspoon Baking Powder
        1/8 teaspoon salt

        I think that'll do it. How about you?

        Thanks,
        Rick

        3 Replies
        1. re: thegrindre
          p
          Plano Rose RE: thegrindre Jun 12, 2014 07:42 AM

          I think that's too much baking powder. I wouldn't use more than a level half teaspoon.

          1. re: Plano Rose
            babette feasts RE: Plano Rose Jun 12, 2014 07:55 AM

            For most recipes, 1 tsp baking powder or 1/4 tsp soda is enough to leaven 1 c flour. Many biscuit and other recipes call for more to get extra loft or an assured dramatic rise. Too much baking powder can give a metallic taste to baked goods, so I would not recommend more than 2 tsp per cup, or a half tsp per quarter cup (as Rose suggested).

            1. re: babette feasts
              d
              divadmas RE: babette feasts Jun 12, 2014 10:59 AM

              what are you making? 1/4c might make 1 biscuit, the reason i buy self rising flour. i made some enchilada sauce the other day that used 1/4c self rising flour. i dont know why but since it was for thickening i think i used plain flour.

              if you use baking soda for rising you also need an acid like buttermilk. don't forget a little salt for flavor.

        2. thegrindre RE: thegrindre Jun 12, 2014 12:36 PM

          I stumbled upon a little mini strawberry cobbler for one or two at most. I'm single and am trying to find and/or modify recipes for one or two people.
          This recipe calls for that 1/4 cup of SRF that I never use.

          I see my mistake. I meant 1/2.
          I'll cut the baking powder back to 1/2 teaspoon.

          Thanks everybody,
          Rick

          1 Reply
          1. re: thegrindre
            chefj RE: thegrindre Jun 12, 2014 05:24 PM

            Make it a scant 1/2 tsp.

          2. Antilope RE: thegrindre Jun 12, 2014 05:45 PM

            If you are using a British, Irish or Australian recipe that calls for "Self-Raising Flour", they don't add salt to that mixture (just flour and baking powder is added). Salt, if required, is added elsewhere in the recipe.
            .
            .
            To make British, Irish or Australian "Self-raising flour":
            .
            Add 2 tsp of baking powder to each cup (250 ml - 150g) of plain (all-purpose) flour.

            1. thegrindre RE: thegrindre Jun 12, 2014 05:49 PM

              I just made it. The dough or batter was very fluffy and spongy. I didn't care for it. I prefer a pie type dough that's hard and crispy/flaky.
              I probably will never make this again although, I do want to try one other thing...

              Rick

              2 Replies
              1. re: thegrindre
                d
                divadmas RE: thegrindre Jun 12, 2014 09:02 PM

                Fruit crisps with a topping of oatmeal, flour, sugar, cinnamon, butter are very easy and good.

                1. re: divadmas
                  thegrindre RE: divadmas Jun 15, 2014 08:06 AM

                  I make the version without oatmeal. I hate that stuff. :-)

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