self rising flour

Millie Garcia

How much of baking powder and salt do I add to reg. cake flour to make it self rising?

badge posted by: Millie Garcia on April 29, 2013 at 5:50 pm in Baking, desserts and sweets
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reply by: swirth on April 29, 2013 at 5:55 pm
swirth

It goes like this...1 1/2 tsp. baking powder and 1/2 tsp. salt to each cup of all-purpose flour.

reply by: Semtex on April 29, 2013 at 7:33 pm
Semtex

Thanks Swirth. I have a cupcake book and every recipe requires self rising flour. I'd rather know how to replicate SR flour than buy some just for one recipe.

One more question: is it the same ratio for Baking Soda?

reply by: KitchenBarbarian aka Zen on April 30, 2013 at 10:11 am
KitchenBarbarian aka Zen

No, baking powder is 2 parts cream of tartar plus 1 part baking soda.

So to make 1 T of baking powder at home you use 2 tsp cream of tartar and 1 tsp baking soda.

reply by: swirth on April 30, 2013 at 10:38 am
swirth

The original poster wants to make self-rising flour, not baking powder.

From www.foodsubs.com

self-rising flour = (in older cookbooks) pancake flour Shopping hints: This is more commonly used in the South than in the North. Substitutes: 1 C all-purpose flour + 1 1/2 teaspoons baking powder + 1/2 teaspoon salt

We discussed this formula for years and years on the oldBakingCircle...works like a charm and can be made up for just a recipe or two rather than buying 5# of self-rising flour and having it go stale before using it all up.

I've used it for so many years!

reply by: KitchenBarbarian aka Zen on April 30, 2013 at 1:02 pm
KitchenBarbarian aka Zen

I was answering this additional question:

"One more question: is it the same ratio for Baking Soda?"