Self-Rising Flour – – make it yourself

I have this great Lemon Easter Cake that I want to make next week.  It calls for self rising flour.  I don’t want to buy a 5 pound bag that will then sit in my pantry for months before I throw it out.  And since I don’t have a lot of recipes that call for self-rising flour, the chances of that happening are pretty good.

So there I was racking my brain about anything I might know about self-rising flour when I remembered something I had read in a cookbook long ago.  Ya–I read cookbooks.

Unlike pastry flour or bread flour, you can make your own self-rising flour…and you can make the exact amount that you need when you need it.  No waste.  I love it.

Gather together: all-purpose flour, double-acting baking powder and salt. Make sure that your baking powder is fresh.  I try to use mine within a 6 month period, hence I buy slightly smaller cans.

Using the portions listed below in the recipe section, sift the ingredients through a sifter or a colander. It’s important that the baking soda and salt are well distributed throughout the flour.  I needed to make 3 cups of self-rising flour so I layered my ingredients as they went in the colander.  I started with flour, added baking soda, then salt and then repeated  the process before I started sifting.  This ensures a better distribution of the baking soda and salt.  If there are lumps when you are done, break them up and get them in there. Once the ingredients are well sifted take a whisk to it for good measure.

Now–go buy some eggs, butter and lemons…we are making a cake next week!

Self-Rising Flour - - make it yourself

 

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Make is yourself and you won't have a bog of self-rising flour sitting in your pantry taking up space for months and months...

Author: Shanon

Ingredients

• 
  To Make 1 cup of Self-Rising Flour
• 1 cup all-purpose flour
• 1½ teaspoons double acting baking powder (fresh...old baking powder just won't cut it here)
• ½ teaspoon salt
  To make 3 cups of Self-Rising Flour
• 3 cups all-purpose flour
• 1½ tablespoons double acting baking powder
• 1½ teaspoons salt

Instructions

1. If you are making more than one cup of self-rising flour, layer the ingredients by first putting in a cup of flour, sprinkling in some of the baking powder and salt and then repeating that process.
2. Sift together to remove large lumps. Be careful here... if the lump is baking powder break it up and get it through the sifter. The baking powder is the big star here.
3. Once it has been sifted into a bowl, whisk it together well.
4. For best results use it within a couple of months.

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