self-rising flour

Sunday, January 6, 2008

Who besides me is crazy enough to keep self-rising flour in the pantry? Instead, you can make your own. For each cup of flour, add 1.5 teaspoons baking powder and a 1/2 teaspoon salt; mix extra and store it in an airtight container for months. Now go forth and bake some 1-2-3-4 cake!

Filed under: Tip of the Day | Bookmark | Print | Email | 3 Comments

Emily January 7, 2008
1

A great tip, but I’m left a little foggy about it. Is the flour ready to use immediately? Or do you have to “store it in an airtight container for months” before you can use it?

I love the tip-of-the-day feature. Keep up the good work.
deb January 7, 2008
2

Nope. You can use it right away. I just wanted people to know if they made extra, they could save it.
Emily January 10, 2008
3

Thanks, Deb! I have a recipe with which I will try this very soon!