How much of baking powder and salt do I add to reg. cake flour to make it self rising?
self rising flour
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It goes like this...1 1/2 tsp. baking powder and 1/2 tsp. salt to each cup of all-purpose flour.
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?
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.
The original poster wants to make self-rising flour, not baking powder.
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!
I was answering this additional question:
"One more question: is it the same ratio for Baking Soda?"