Prep 1 min
Cook 0 mins
OH NO! Just found a recipe that calls for self rising flour and you look and don't have it? Don't fret for it easy, quick and inexpensive to make at home. Please do weigh flour for the best way to get a perfect baked product. This recipe can be doubled or tripled.
- 236.59 ml all-purpose flour (120 grams = 4 1/4 ounces) or 236.59 ml whole wheat flour, weighs (140 grams = 4 7/8 ounces)
- 6.16 ml baking powder
- 1.23-2.46 ml salt
- Combine all ingredients in airtight container shake and store.
Although I don't use self-rising flour often it does come in handy. I made a 2-cup batch and kept the leftover in the freezer for future cooking projects. Two batches were prepared-one with unbleached white flour and the other with ww flour. Thanks! Reviewed for Veg Tag/March.
Somehow I never end up buying self-rising flour, and always find recipes that need it. This suits beautifully. I used it in Bed and Breakfast Spiced Pumpkin Scones With Honey Butter and it worked perfectly. Thanks for posting!
It worked wonderfully with whole wheat flour in the beer bread I made.