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If you live in the states like me and want to get your hands on self-raising flour, forget it — it’s not sold in grocery stores. No, it’s not self-rising flour, I’m talking about self-raising flour but did you know that you can easily make it in your kitchen? Even better, you probably already have the ingredients in your pantry. Just two ingredients: all-purpose flour and baking powder.
But isn’t self-raising flour the same as self-rising flour? No, unfortunately they’re different. Allow me to explain. Self-raising flour is made from all-purpose flour and baking powder while self-rising flour is made from all-purpose flour, lower amounts of baking powder, and added salt.
If you’re like me and a fan and student of Jane Taylor and her amazing cupcake flower bouquets, you want self-raising flour — correction — you NEED self-raising flour in order to make her cupcakes. Jane Taylor generously shares her cupcake recipes in both vanilla and chocolate, either on her website or YouTube.
I like to make a big batch of self-raising flour and store it in an airtight container.
So when the next time you need to make a batch or two, you already have your homemade self-raising flour ready for you in your pantry.
100 grams all-purpose flour (or plain flour)
1 teaspoon baking powder (don’t forget to level it)
- Put your ingredients into a large bowl.
- Whisk together until the baking powder is evenly distributed in the flour.
- Store your self-raising flour in an airtight container and is now ready to use in your recipe
Notes:I make several batches of the self-raising flour recipe until it fills my container, approximately using the entire flour bag (5 lbs). Be sure to label your container so as to not mix it with the rest of your flours.
Najia Rosales – @wahinebakes Instagram
Taylor Made Cake Courses Student