How To Make Self-Rising Flour
If you are making a recipe like my Best Yellow Cake you will see “Self-Rising Flour” on the ingredient list. Self-Rising or leavening flour is made from softer wheat than all-purpose flour. This lower protein wheat creates a tenderness you do not get when you use all-purpose flour. Often you will see this flour in biscuit recipes as well as southern recipes for cakes and cupcakes
In my kitchen, I keep 10 lbs. of AP flour, plus a few other flours that I use often and have a long shelf-life. When I need self-rising flour I make my own. This is cost efficient and saves space. Leavening flour contains baking powder and salt. This combination lowers the shelf-life of the flour. If you plan to make your own flour to have on hand make sure you label it with the date. Use made or purchased self-rising flour within six months.
- Combine all ingredients into a mixing bowl and mix well with a whisk. Store your self-rising flour in an airtight container for up to six months.
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How To Test Your Baking Powder
You will need 1/2 cup of boiling water and one teaspoon of baking powder.
Spoon the baking powder on the middle of a plate.
Slowly pour the boiling water over the baking powder. Your baking powder should fizz. If it does not fizz, replace your baking powder.