Self-Rising Flour

Apple Cake

I was just reading a yummy, yummy, yummy recipe that I am going to try over at ‘Pioneer Woman Cooks’  that she calls Cuppa, Cuppa, Cuppa Cake.  (Please note:  the cake shown above is not her recipe.  Just a picture of one of my other cakes).The recipe calls for ‘self-rising’ flour, which is something that I don’t buy or keep.  I rarely make anything that calls for it.  And you can save a ton of money by making it yourself.  So I thought that I would share the recipe with you, while I am thinking about it.  And before I go and make her Cuppa, Cuppa, Cuppa Cake!

1 c. all-purpose flour

1 1/2 tsp. baking powder

1/2 tsp. salt

Just put all ingredients in a bowl and mix together well. A wire whisk works well for this.

You can make as much as you need for right now, or make a larger batch and store it if you use self-rising flour a lot.  Just make sure you keep it in an airtight container and use it within six months!

So easy!

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2 responses to “Self-Rising Flour

  1. love your tip on making a batch of self-rising flour … good idea …. just a thought here, i put my flour, regular, ap flour in the freezer; it keeps it fresh and protects it from any *untoward* bugs, etc … my bread flour, because i use it regularly, i have in a bin in my kitchen …. again, great tip self-rising flour

  2. Wow, this is such a cool idea! I never even considering making my own self-rising flour but this makes total sense. Since I hardly ever use self-rising flour, it seems a waste to buy it and have it on the shelf to get old and “stale.” Thanks so much for this great tip!