Southern recipes often call for self-rising flour, and vintage recipes might even assume you know that "flour" means "self-rising flour." Southerners use self-rising flour in their fried chicken breading, in their cornbread and biscuits, and in their cakes, pancakes, and cobblers. Self-rising flour is convenient and saves some time and cleanup. If you don't have self-rising flour, just follow the simple instructions below.
If a recipe calls for self-rising flour and you only have all-purpose flour, here's how you can make your own.
What You Need:
- all-purpose flour
- table salt
- baking powder
- measuring cup (for dry ingredients)
- measuring spoons
- bowl or container
- Measure the desired amount of flour into a separate container. Here's how to measure flour.
- For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.
- Use a whisk or spoon to blend the mixture thoroughly before you use it in a recipe.
- You can use self-rising flour in yeast bread or roll recipes, but you'll need to omit any salt called for in the recipe.
- If you use self-rising flour as a substitute for all-purpose flour in a quick bread or muffins, omit salt and baking powder and add 1 1/2 extra teaspoons of the self-rising flour for each cup of all-purpose flour.
- Self-rising flour does not contain baking soda, so when substituting for all-purpose flour add baking soda if it is an ingredient in the recipe.
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