Danielle is a James Beard Award-winning food writer and editor based in Portland Oregon.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Tastefully Shay | 2021-01-31 04:12:52 |  50,585 Views |
HOW TO MAKE SELF-RISING FLOUR AT HOME
Do you have a recipe that calls for self-rising flour and don’t have any on hand? Or maybe you have no idea what self-rising flour is? It’s exactly what it sounds like: a type of flour that makes baked goods rise without the addition of baking powder or yeast. Self-rising flour is often used in recipes for biscuits cornbread and quick breads. It’s especially popular in Southern recipes. Because the leavening agents are already added there’s less measuring and mixing involved when you use it. But if you don’t have any on hand there’s no need to run to the store to buy it: You can make self-rising flour at home with three ingredients you almost certainly have in your pantry.
All-purpose flour is just plain flour without any additives. Self-rising is a combination of flour baking powder and salt.
The self-rising flour you buy in the store is usually made from soft wheat which is lower in protein than the hard wheat used to make all-purpose flour. Self-rising flour usually contains 8.5 to 10.5 percent protein while all-purpose flour is between 10 and 12 percent.
