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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,

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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?


        3 Replies
        1. re: thegrindre
          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
              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,

          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...


              2 Replies
              1. re: thegrindre
                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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