Homemade Self-Rising FlourFor every one cup of flour, measure out the flour and then remove 1 3/4 teaspoons flour (you'll be adding that amount back in with the following ingredients); add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt; mix everything together well and either store it for future use or add it to your recipe. That's it!
Remember that if you decide to use self-rising flour in a recipe that doesn't call for it, you'll want to delete the baking powder and salt (or at least some of it) because it's already included in your special flour.
Homemade Cake FlourAnd since I'm on the subject of flour, I thought I'd tell you how to make cake flour also. I have a very few cake recipes that call for this special flour, and my frugal nature won't allow me to run to the store and buy an incredibly expensive box of the stuff. So instead, I haul out my cornstarch and make my own.
First of all, I use all-purpose white flour for this--I've never tried it with whole wheat flour and I don't think it would work well because the gluten content in whole wheat flour is so high. But even so, I can't bring myself to ever buy bleached all-purpose flour, so I opt for unbleached all-purpose flour. I don't know if there would be a difference if using bleached, but I thought I'd throw that out into the ether.
Measure out one cup all-purpose flour; remove 2 tablespoons flour and add 2 tablespoons cornstarch. Mix well and then before using, sift so it's light and fluffy.
Well, I'm going to say good bye for now. I have work deadlines and need to keep on track. Plus three of my grandkids are coming over this evening and we're going to have a magic marker coloring fest (I bought new markers--the kind that don't mark anything except the special pages--and special marker coloring books). I can't wait!
I hope that life is treating you and your loved ones gently. But if you are in the midst of a storm right now, keep your chin up and remember that better times are coming, just as sure as the seasons change.