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Thread: Self Rising Flour, substitute help.

  1. #1
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    Self Rising Flour, substitute help.

    Can somebody help me figure this out?

    I want to make a gingerbread recipe today that calls for self rising flour (1 2/3 cups). I have no self rising flour, but allrecipes gives the amounts for substitution:

    "What can I substitute for self-rising flour?

    To substitute for self-rising flour, use 1 cup all-purpose flour plus 1 1/2 teaspoons baking powder plus 1/2 teaspoon salt."

    How much would I use of each for 1 2/3 cups? I am NOT good at math!!

    Rich Gingerbread with Marmalade:

    http://www.epicurious.com/recipes/re...s/views/109496

  2. #2
    Join Date
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    Happy Valley, OR
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    Hmm, well I would cheat, and just double their recipe, and then measure out 1 2/3 cups.... I'm no math whiz either!!!

  3. #3
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    Quote Originally Posted by JenniferDV
    Hmm, well I would cheat, and just double their recipe, and then measure out 1 2/3 cups.... I'm no math whiz either!!!
    Like she said -- live dangerous and toss a whole 1/3 cup of flour

  4. #4
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    Great idea!! I was so boggled by the idea of all those fractions that the easy way never occurred to me.

    Thanks to you both!!

  5. #5
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    I would mix the 1 2/3 c flour, 2 1/2 tsp baking powder and 3/4 tsp salt. It gets you reeeeally close.
    "Is ice hockey hard? I don't know, you tell me. We need to have the strength and power of a football player, the stamina of a marathon runner and the concentration of a brain surgeon. But, we need to put all this together while moving at high speeds on a cold and slippery surface while 5 other guys use clubs to try and kill us. Oh, yeah, did I mention that this whole time we're standing on blades 1/8 of an inch thick. Is ice hockey hard? I don't know, you tell me. Next question."

  6. #6
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    I'll just keep the flour mixture in a ziplock for awhile, maybe I'll find another recipe calling for self rising flour.

    That gingerbread has to be the stickiest recipe I've ever made!! Molasses, marmalade, crystallized ginger, all sticky, sticky, sticky. I thought Fluff was sticky to work with.

    It's in the oven now, I'm curious how it'll turn out.


    Quote Originally Posted by blazedog
    Like she said -- live dangerous and toss a whole 1/3 cup of flour

  7. #7
    Join Date
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    self rising flour

    Perhaps this will help:


    * Exported from MasterCook *

    Emergency Self Rising Flour Recipe #5271

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 cup all-purpose flour
    1 1/2 teaspoons baking powder
    1/8 teaspoon salt

    Combine and use in place of 1 cup of self-rising flour.

    S(Internet Address):
    "http://www.recipezaar.com/5271"
    - - - - - - - - - - - - - - - - - - -

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