by Texas Homesteader ~ 

Does your recipe call for self-rising flour, but you only have all-purpose flour in your kitchen? No worries, you can make your own self-rising flour by adding only two tiny ingredients to all-purpose flour.

Check out this helpful Homestead Hack.

Our Homestead Flour Needs

Almost all of my typical Homestead recipes call for all-purpose flour. Things such as:

• RancherMan’s favorite Honey/Oat Sandwich Bread, 
• Chunky Apple/Cinnamon Muffins
• Jalapeno/Cheese Beer Buns
• No-Knead Rosemary Skillet Bread
• Basic Beer Bread Recipe
• Rosemary/Cheddar Beer Bread
• Pesto/Dried Tomato Beer Bread
• Country Style Buttermilk Biscuits
• Mix-N-Pour Tortillas
• Rosemary & Garlic Crackers
• Honey Graham Cracker Recipe
• Cantaloupe Bread With Pecan Praline Topping
• Blueberry Muffins
• Chicken & Dumplings

…and many MORE!

See what I mean? There are very few things in my Homesteader recipe repertoire that requires self-rising flour. Almost everything I typically make uses all-purpose flour instead.

So I don’t typically keep self-rising flour in my pantry.

Can Self-Rising Flour Go Bad?

Oh I’ve purchased self-rising flour before, don’t get me wrong. But after I used it for that one recipe, it took me a long to use the rest of the bag.

So long, in fact, that by the time it was needed my recipe was a big FLOP.

Apparently the ingredients in the self-rising version that made it self-rising had gotten old enough to have lost their punch. 

As a result, my cobbler didn’t rise nor did my casserole recipe turn out right. But of course that occurred on the evening when I’d invited my parents to join us for supper. How embarrassing! 

“No, really mom & dad… I really do know how to cook! Never mind that not one, but BOTH recipes flopped…”

Ugh.

Although I keep only all-purpose flour in my pantry, from time to time (as painfully & embarrassingly demonstrated above) there are times when a recipe will call for self-rising flour instead.

Don’t take the chance on your recipe failing by using all-purpose flour instead of the self-rising flour the it calls for.

And if your flour has been in storage for long, don’t take the chance (like I did) that it will be fresh enough for the ingredients to actually be active.

Learn from my bad experience & save yourself the embarrassment. Trust me on this. 

When You Need Self-Rising Flour Instead

A few days ago I’d decided to try a new recipe. I’d scanned the ingredients and knew I had everything in my pantry the recipe required.

But I overlooked the fact that it called for self-rising flour instead of all purpose flour. Y’all know as much as RancherMan LOVES bread that I always have all-purpose flour in my pantry.

But self-rising flour is used in my kitchen way less frequently. Really, the main thing I use it for regularly is cobblers, primarily for my Blackberry Cobbler recipe.

So I seldom have self-rising flour available in my pantry.

No worries. I’ll just make my own fresh self-rising flour instead. It’s easy and I only need to add two tiny ingredients – baking powder and salt.

My recipe called for a cup of self-rising flour so that’s the quantity I’m showing in the recipe below.

If you find yourself needing more than a single cup just increase the recipe below by the number of cups of self-rising flour you need in your own recipe.

Making Self-Rising Flour From All-Purpose Flour

It’s easy to make self-rising flour from all-purpose flour:

• • • 1 cup all-purpose flour

    • 1.5 teaspoons baking powder

    • ¼ teaspoon of salt

BOOM!

Done.

See what I mean? Heck it almost takes more time to fetch the baking powder and salt from the kitchen cabinet than it does to make a cup of self-rising flour from all purpose flour. Because literally seconds later I have self-rising flour instead!

So next time you find yourself needing self rising flour, don’t despair. Whip it up in seconds.

The recipe for each cup of flour needed follows. But be sure to check the handy list below for a few of my favorite Homestead kitchen hacks.

There you’ll find how to tell if your baking powder is good, and how to expand your muffin pan when you still have muffin batter to bake, among many other helpful tips. I’m sure you’ll find a tip to save YOU time in the kitchen too!

Did you try this hack? Please rate the recipe in your comment below!

~TxH~

This post categorized in  

Tagged in COOKING    

Other Kitchen Hacks

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• Make Your Slow Cooker More Efficient
  
• Keep That Broccoli Fresh
  
• What Do The Dates On Food Packages Actually Mean?
• Heat-Free Way to Peel Tomatoes
• Peel A Whole Head Of Garlic Cloves In Seconds
  
• Easier Deviled Eggs – No Mess!
• MYO Crispy Taco Shells CHEAP
• Tame Kitchen Appliance Cords
  
• Expand Your Muffin Tin Capacity With Canning-Jar Rings
  
• How To Tell If Your Baking Powder Is Still Good
• Easily Opening Those Stubborn Jars
• Sauté & Freeze Onions For Kitchen Convenience
• Roasting Peppers Quickly On Gas Stove Top
• Our Endless Soap Dispenser Setup
• …and many MORE!

See All Homestead Hacks

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