Self-Rising Flour
2020-11-20
- Yield : About 1 cup
- Prep Time : 5m
- Ready In : 5m
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Nutritional Info
This information is per serving.
-
Calories
405 -
Calories From Fat
0 -
Total Fat
0g -
Saturated Fat
0g -
Trans Fat
0g -
Cholesterol
0mg -
Sodium
1145mg -
Carbohydrates
88g -
Dietary Fiber
1g -
Sugar
2g -
Added Sugar
0g -
Protein
12g -
Serving Size:
1 cup (130g)
Self-rising flour has been a common ingredient in the southeastern United States for many decades. Its origins date bake to England in the 1800’s. Self-rising flour allowed sailors on long voyages to make better baked goods.
It is usually used to may breads, biscuits, pancakes, and waffles.
Since baking powder and salt are already in the flour, they are omitted in recipes. The only other ingredients needed are milk/water, eggs, and fat.
Self-rising flour should not be used for:
- Yeast breads
- Recipes without baking soda.
The addition of baking powder reduces the shelf-life of self-rising flour. If you only make a few recipes calling for self-rising flour, it is more economical to make your.
Ingredients
- 1 cup (120 g) all-purpose flour
- 1 1/2 teaspoons (7.5 ml) baking powder
- 1/2 teaspoon (2.5 ml) salt
Method of Preparation
Step 1
Combine all ingredients using a spoon or whisk. Use immediately, or store in an air-tight container for future use..
