It’s a rainy day and suddenly baking inspiration has set in.
You want to bake.
Conversely, we’ve been ordered to stay home due to the world’s current events.
Already familiar with the drill right?
In this case, you must determine if it ss it an essential trip to traverse out to the store to grab self-rising flour or not?
My gramma Stella is a pro-baker.
In fact, she has baked more bread in her 96 years than most will bake in their lives.
Gramma Stella has a large family, and baking bread reduced costs on items needed from the store.
My Gramma Stella taught me how to make self-rising flour and I have forever used her tips for this.
I am about to share these ingredients with you so you too can make your own.
You will save yourself both time and money and reduce the risk of spreading illness.
Now you want to know if it is hard to make?
No, it is in fact so easy, it’s a kitchen trick you need to know.
When life throws a curveball fireback with a home run.
Save this post on how to make self-rising flour so you will have a reference page.
Why Would I Need To Make Self-Rising Flour?
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There are recipes like certain baked goods that require flour.
When they do, you want to incorporate that into your MIX of ingredients.
Don’t eliminate it, and definitely don’t use regular flour.
You will ruin the end result of your baked goods.
That’s the plain and simple explanation.
For those baking a bread that requires a pop (soda), you can sub in self-rising flour (I’ve done this numerous times.)
Not every baked good requires this kind of flour, but you will see more recipes that do when you are making bread, etc. than don’t!
Don’t Just Sub Flour – Make Self-rising flour yourself instead.
When a recipe calls for flour use it.
Conversely when you are to just add all-purpose flour, use that and add in the leaveners like baking soda, and baking powder.
These flours are NOT interchangeable, but you can make the flour you need, which is a trick I am about to share.
Baking Powder and Baking Soda Are Not …
When you rift through your pantry or spice cabinet, baking powder and baking soda are NOT the same things.
Therefore, you can NOT use baking soda instead of baking powder.
As well as the fact that baking soda will not create a rising effect, so your food will be flat.
In conclusion, there’s nothing more to say.
Baking soda is not baking powder.
However, baking powder can make a substitute for baking soda, but that’s another post.
For the time being, let’s stay focused and if you have to buy something, and stock it, buy the baking powder, it will keep you in the good graces of the baking gods.
In summary, you will need very finely ground salt.
Iodized works as long as it is NOT coarsely ground.
To sum up, once you mix all the items together you can use your flour, without waiting!
Recipe for Self-Rising Flour
How To Make Self-Rising Flour
Why Would I Need To Make Self-Rising Flour?There are recipes like certain breads that require self-rising flour. When they do, you want to incorporate that into your MIX of ingredients. Don't eliminate it, and definitely don't use regular flour. You will ruin the end result of your baked goods. That's the plain and simple explanation. Generally speaking, self-rising flour will create much more volume in the baked item. For those baking a bread that requires a pop (soda), you can sub in self-rising flour (I've done this numerous times.) Not every baked good requires self-rising flour, but you will see more recipes that do when you are making bread, etc. than don't! Don't Just Sub Flour When a recipe calls for self-rising flour use it. Conversely when you are to just add All-Purpose flour, use that and add in the leaveners like baking soda, and baking powder. These flours are NOT interchangeable, but you can make plain flour self-rising flour, which is a trick I am about to share.
- 1 C ALL Purpose Flour
- 1 1/2 Teaspoons Baking POWDER
- 1/2 Tsp Fine salt
- In mixing bowl combine flour, baking powder, and salt.
- Combine WELL.