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I need help with Self Rising Flour

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. 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. 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. 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

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

          1. re: Plano Rose

            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

              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. 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. 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":
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            Add 2 tsp of baking powder to each cup (250 ml - 150g) of plain (all-purpose) flour.