Self Rising Flour

[Isa]

I was in need of self rising flour yesterday but I had none home. I figure I could probably make some myself so I checked the internet. My problem is that I found so many version I didn't know which one I could trust. All the recipes called for all purpose flour, salt and baking powder. The amount of baking powder varied from1 to 2 teaspoon per cup of flour. Other version also had baking soda.


Could someone please tell me what the standard are for creating self rising flour?


Thanks for your help!

Sisi

[Isa]

Cchiu,


Thanks for the suggestion. After another trip to the store I know I can eliminate any version that includes baking soda. It seems self rising flour only contains baking powder and salt plus flour of course.


Thanks!


Sisi

[mudbug]

If you don't get a response you are satisfied with, I would recommend using a recipe from a website you trust, or that provides the recipe for what you are using it for (like cake vs. bread)

[mudbug]

If you don't get a response you are satisfied with, I would recommend using a recipe from a website you trust, or that provides the recipe for what you are using it for (like cake vs. bread)

Hi Sisi:
I hope the following informaton will help.


A Short Primer on leaveners: Baking Powder and Baking Soda

Both baking powder and baking soda produce carbon dioxide gas, which helps to leaven quick breads, cakes, pancakes etc.

Baking soda breaks down when heated to form carbon dioxide gas. If baking soda is combined with an acid it breaks down much faster and a small amount of milder-tasting salt is left behind. Baking soda works very well with foods that contain mild acids like chocolate, buttermilk, honey, molasses, citrus juice, sour cream and brown sugar, to name a few. Baking soda is 4 times as strong as baking powder...a little goes a long way.

Baking powder contains both baking soda (1/4 tsp baking soda in one tsp baking powder)plus the correct amount of acid to use up all the soda. This makes it very reliable. It also contains cornstarch to separate the two and absorb moisture and keep everything dry. The amount of acid in the product determines whether the baking powder is fast-acting, slow-acting or double-acting. Slow-acting does not produce gas until the batter is hot. Fast-acting dissolves fairly rapidly in cold water. Double-acting baking powder contain both a fast-dissolving and a slow-dissolving acidic ingredient to produce a small amount of gas when first mixed and a maximum amount in the hot oven. Rumford, Clumet and Clabber Girl are all Double-acting baking powders.

You can make your own Double-acting baking powder: use 1 Tb. baking soda, 2 Tb. cream of tartar and 1 1/2 Tb. cornstarch.

You should use no more than 1 to 1 1/4 tsp baking powder per cup of flour in a recipe and no more than 1/4 tsp baking soda per cup of flour in a recipe. Too much baking powder will make baked goods fall!! The bubbles get big, float to the top, and pop.

Source: CookWise, Shirley O Corriher

[Isa]

Wow, this is very interesting. I'll have to check that book.

Thanks Jesse!