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Self-rising flour is flour with the baking powder and a bit of salt already added. It’s a staple in many Southern recipes; it’s traditionally made from a softer, lower protein version of all-purpose flour, which is what grows there. This version, which uses higher-protein all-purpose flour, can be used in any recipe that calls for self-rising flour; be prepared to increase the liquid in the recipe somewhat, and expect the results to be a bit less tender.
Q: What Is Self-Rising Flour?
Self-rising flour is a type of flour that includes leavening agents, which ensures perfectly risen baked goods. You don’t need to use additional leavening agents (such as baking powder or baking soda) when you use self-rising flour.
Q: What’s In Self-Rising Flour?
You can make self-rising flour at home with just three simple ingredients you likely already have on hand. Here’s what you’ll need:
· Flour: This homemade self-rising flour substitute starts with regular ol’ all-purpose flour.
· Baking soda: Add 1 ½ teaspoons baking powder for its leavening effect. This will take your flour from “all-purpose” to “self-rising.”
· Salt: Finish off this self-rising flour recipe with ½ teaspoon salt.
Q: How to Make Self-Rising Flour?
It couldn’t be easier to make this homemade self-rising flour substitute: Simply sift the ingredients together. Find the full, step-by-step recipe below.
Q: When to Use Self-Rising Flour?
Self-rising flour was created for baking quick breads, biscuits, and pancakes. You’ll occasionally see it called for in cake and cupcake recipes. Self-rising flour should not be used in yeast breads, nor should it be used in place of plain all-purpose flour.
Storing Self-Rising Flour:
Self-rising flour has a slightly shorter shelf-life than regular flour because being exposed to the flour, salt, and air, the baking powder begins to lose its effectiveness. Mix up self-rising flour in smaller batches and store it in an airtight container in a cool, dark place. Whether I buy self-rising flour or make my own, I always label the jar with the date it was made or purchased, and plan to use it within a year.
Making Your Own Self-Rising Flour:
Self-rising flour is available commercially, most supermarkets carry at least one brand, so picking up a small bag is ideal if you’re baking for one. I almost always take a small bag with us on vacation because self-rising flour can make quicker work of pancakes, biscuits, and cornbread since there are fewer ingredients to measure out.
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