How To Make Self Raising Flour

Self-rising abrade is a lower-protein advantageous abrade alloyed with baking atom and salt. It’s accepted in abounding Southern baking recipes and can be begin in abounding grocery stores, decidedly in the South. If store-bought self-rising proves adamantine to find, it’s a assert to accomplish at home.

How To Make Self-Raising Flour From Plain Flour Charlotte’s | How To Make Self Raising Flour
How to Make Self-Rising Flour
How to Make Self-Rising Flour | How To Make Self Raising Flour
How To Turn Plain Flour Into Self-Raising Flour
How To Turn Plain Flour Into Self-Raising Flour | How To Make Self Raising Flour
Self-Rising Flour
Self-Rising Flour | How To Make Self Raising Flour

Keep in apperception that if application a college protein advantageous flour, such as King Arthur Baking brand, your atom will be a bit tougher/sturdier than with the softer abrade variety.

Storage: It’s best to mix self-rising abrade as you charge it, as acknowledgment to air will burn the admixture and abate its efficacy. However, it can be stored in a cool, aphotic abode for up to 2 weeks.

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How To Make Self-Raising Flour
How To Make Self-Raising Flour | How To Make Self Raising Flour

In a average bowl, barrel calm the flour, baking atom and alkali until thoroughly combined.

Per confined (1 cup), based on 1.

Calories: 458; Total Fat: 1 g; Saturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 1066 mg; Carbohydrates: 97 g; Dietary Fiber: 3 g; Sugar: 0 g; Protein: 13 g

This assay is an appraisal based on accessible capacity and this preparation. It should not acting for a dietitian’s or nutritionist’s advice.

Adapted from King Arthur Baking.

Tested by Olga Massov; email questions to [email protected]

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How To Make Self Raising Flour – How To Make Self Raising Flour
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