Self Rising Flour

By mariannefeldman

Ingredients

• usual ratio self rising cake flour = 1 cup cake flour plus 1 1/2 tsp baking powder + salt -
• some sites call for 1/4 tsp salt, some call for 1/2 tsp salt

Preparation

Step 1

For large pans need to adjust - for 12 x 2" pan used 1 1/8 tsp baking powder + 1/2 tsp salt per cup cake flour (see Rose Levy Berenbaum)

KA:
homemade self-rising flour
Self-rising flour is flour with baking powder and salt already added. A staple in many Southern recipes, it's traditionally milled from softer, lower protein wheat, which is what grows in the South; and it produces softer, more tender baked goods than all-purpose or higher-protein flours.
Homemade self-rising flour can be used in any recipe that calls for self-rising flour. To replicate soft, Southern-style self-rising flour, start with our Perfect Pastry Blend (10.3% protein) or Unbleached Pastry Flour (8.0% protein), instead of all-purpose; and add baking powder and salt as directed in the recipe below.
If you use King Arthur All-Purpose Flour (11.7% protein) to make homemade self-rising flour, be prepared to increase the liquid a bit in any recipes you use it in (to account for this flour’s higher protein level); and expect the results to be a bit less tender.
whisk the following together thoroughly:
1 cup King Arthur flour (see options above)
1½ teaspoons baking powder
¼ teaspoon salt
Note: If you weigh your ingredients, Unbleached Pastry Flour weighs 3¾ ounces per cup; Perfect Pastry Blend, 4¼ ounces.
Use as directed in your recipe.
Directions

to make a larger amount of self-rising flour:
8 cups King Arthur flour (see options above)
4 tablespoons baking powder
2 teaspoons salt
Whisk together thoroughly. Store in an airtight container at room temperature.