Who besides me is crazy enough to keep self-rising flour in the pantry? Honestly, there’s no need to since you can make your own at home. For each cup of flour, add 1 1/2 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!
4 comments on make your own self-rising flour
What is the difference between cake flour and self-raising flour? I always thought that they were the same thing.
Will affect the quality of my cake if I used SF flour instead of cake flour?
No, they are different. Cake flour is a silkier blend of flour and comes in both self-rising (meaning it contains leavener) and more commonly, not self-rising varieties (meaning it does not). You should not exchange them unless you know what you have and even then, understand that it is not a true swap (as I mentioned, cake flour is silkier).
Will this work for cake flour? I have cake flour but I need self rising cake flour for a recipe.
Cake flour has a lower protein level and will produce less gluten, giving a finer texture to the end product. Bread flour is on the other end of the scale with high protein.
Thanks for the self rising flour recipe. I’m going to try it today,