I use a much simpler method and although it is an estimate, I haven't encountered any problems-
1 1/2 teaspoon of baking powder and 1/4 to 1/2 of a teaspoon of salt to every 1 cup of all-purpose flour.Ingredients• Here are a few versions of making SR Flour: • 500 gm. plain flour + 2 1/2 tsp. baking powder + a pinch of salt • 500 gm. plain flour + 20 ml. cream of tartar + 10 ml. bicarbonate of soda • 1 cup plain flour + 1 1/2 tsp. baking powder + 1/4 tsp. salt • 225 gm. plain flour + 2 level tsp. baking powder • 450 gm. or 16 oz. plain flour + 1 oz./25 gm. baking powder • 1 cup plain flour + 1 1/4 tsp. of baking powder. Some cooks suggest a half teaspoon of baking powder per cup of flour.• To make baking powder • Place 3 tsp. bicarbonate of soda and 4 tsp. cream of tartar in a jar and shake them well together. Store in a cool place.
1. Whichever combination you use, sift all the ingredients together 3-4 times, to make an even mix. Store in an airtight container.
• The quantities above are only a rough guide. The amount of baking powder can vary according to a recipe and what else you have added to it. For example, 2 level tsp. baking powder is generally enough when using 250 gm. flour and 120 gm. fat. But if you increase the amount of fat and also add eggs, which all help to make it rise, you only need 1 1/2 tsp. baking powder. So, follow the recipe closely.
How can I tell if flour is self-rising or all purpose? How can I tell if flour is self-rising or all purpose?
No, self-rising flour cannot be converted back into all-purpose flour. Salt and a leavening agent, usually baking powder, are added to regular flour to make self-rising flour, and cannot be removed by any practical method.
No. Self rising has baking powder in it and all purpose does not.
No. Self rising flour has baking soda and baking powder in as where All Purpose does not.
no, self rising flour has leavening agents in it. Usually baking soda. You can make self rising flour with all purpose or cake flour by adding 1 tsp baking powder to 2 cups flour.
All purpose. If a recipe uses self-rising flour, it will say so.
Self rising flour is usually softer and has backing powder (soda?) added.
Not really. Self-rising flour has baking powder and salt mixed in; it's not practical to separate it back out again.However, if a recipe calls for all-purpose flour and baking powder, you can use self-rising flour instead ... just leave out the baking powder (you should also reduce the salt used).
Go to the store. In most recipes that call for all-purpose flour, you can't use self-rising flour.
Yes. Just be sure to omit the salt and baking soda/powder if using self-rising flour instead of all purpose.
9 ounces of self rising flour, as opposed to cake flour or all purpose flour.