How do you convert self-rising flour to all purpose flour?

Answer 1

I use a much simpler method and although it is an estimate, I haven't encountered any problems-

1 1/2 teaspoon of baking powder and 1/4 to 1/2 of a teaspoon of salt to every 1 cup of all-purpose flour.

Ingredients• Here are a few versions of making SR Flour: • 500 gm. plain flour + 2 1/2 tsp. baking powder + a pinch of salt • 500 gm. plain flour + 20 ml. cream of tartar + 10 ml. bicarbonate of soda • 1 cup plain flour + 1 1/2 tsp. baking powder + 1/4 tsp. salt • 225 gm. plain flour + 2 level tsp. baking powder • 450 gm. or 16 oz. plain flour + 1 oz./25 gm. baking powder • 1 cup plain flour + 1 1/4 tsp. of baking powder. Some cooks suggest a half teaspoon of baking powder per cup of flour.• To make baking powder • Place 3 tsp. bicarbonate of soda and 4 tsp. cream of tartar in a jar and shake them well together. Store in a cool place.

Instructions

1. Whichever combination you use, sift all the ingredients together 3-4 times, to make an even mix. Store in an airtight container.

Notes

• The quantities above are only a rough guide. The amount of baking powder can vary according to a recipe and what else you have added to it. For example, 2 level tsp. baking powder is generally enough when using 250 gm. flour and 120 gm. fat. But if you increase the amount of fat and also add eggs, which all help to make it rise, you only need 1 1/2 tsp. baking powder. So, follow the recipe closely.

Answer 2

Self rising flour can be made by substituting 1 cup of all purpose flour minus 2 tsp, with the addition of 1 1/2 tsp. baking powder and 1/2 tsp. salt to make the full cup.

To use self-rising flour in place of all-purpose you would use the above conversion in reverse. If all you have is self-rising flour you begin by eliminating from the recipe any levening agent such as baking powder or baking soda as that is already in self-rising flour. You would also reduce or eliminate any salt the recipe called for.