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Wednesday, April 22, 2015

Homemade Self Rising Flour

Have you ever found yourself just in the middle of baking something and notice the 
recipe calls for self rising flour and you don't have any? Well this recipe will solve that problem for you. I like making things my self, such as the self rising flour or even  making your own buttermilk. Some things are really expensive and to stay budget friendly why not simplify your life a bit?

Self-rising flour is flour with baking powder and salt already added. A staple in many Southern recipes, it's traditionally milled from softer, lower protein wheat, which is what grows in the South; and it produces softer, more tender baked goods than all-purpose or higher-protein flours.

Homemade self-rising flour can be used in any recipe that calls for self-rising flour. To replicate soft, Southern-style self-rising flour, start with our Perfect Pastry Blend (10.3% protein) or Unbleached Pastry Flour (8.0% protein), instead of all-purpose; and add baking powder and salt as directed in the recipe below.

whisk the following together thoroughly: You can adjust for whatever the amount of self rising flour you need.

1 cup flour 
1 ½ teaspoons baking powder
¼ teaspoon salt

Note: If you weigh your ingredients, Unbleached Pastry Flour weighs 3 3/4 ounces per cup; Perfect Pastry Blend, 4 ¼ ounces.

Use as directed in your recipe.

to make a larger amount of self-rising flour:
8 cups  
4 tablespoons baking powder
2 teaspoons salt

Whisk together thoroughly. Store in an airtight container at room temperature.

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