Self Rising Flour

Easy recipe to make self rising flour at home step by step.

 

Self-raising flour  (also often spelled self rising flour ) is often required in many English-language recipes . Literally translated means self-raising flour self-rising flour and is used very often in baking in Great Britain, but also in the USA, because the raising agent is already in the correct dosage in the flour and many have the feeling that you can ‘do less wrong’ with it. In Germany, however, it is very difficult to find self-raising flour, so far I have only found it in an Asian shop between corn and rice flour. Instead of laboriously tracking down it and then buying it expensively (the 1000 g pack cost  2.50 in the Asia shop) you can also make it yourself at home without great effort and at significantly lower costs.

 

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It’s worth making a little more of it right away and also using it for recipes where flour and baking powder are listed separately. You can then replace the flour and baking powder (1 package = approx. 15 g) 1: 1 with self-raising flour.

 

THE RECIPE MAKES APPROX. 1040 G SELF-RAISING FLOUR

  • 1 kg flour
  • 3 1/2 tablespoons baking powder
  • 1/2 teaspoon salt

 

Simply mix all the ingredients together well (e.g. with a whisk) and you’re done ^^. Excess self-raising flour can simply be stored in the flour bag.

 

For the conversion into (American) cups or to know what the respective abbreviations mean or how much exactly a tablespoon should be, I have put together tables here .

 

Tip : You can of course also use it for recipes that do not explicitly call for self-raising flour. To do this, simply replace the flour in the recipe with the self-raising flour you have mixed yourself and leave out the baking powder and, if necessary, salt from the recipe.

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