Substitutions: self-rising flour

by Sarah Gilbert, Posted Sep 11th 2005 @ 12:51PM

I adore Southern cooking, and I got all wrapped up in a caramel cake recipe from Saveur's Ole Miss tailgating feature around midnight last night (so I spend my Saturday night baking, you wanna make something of it?). But the recipe called for self-rising flour - and I only had all-purpose. My usual cooking bibles had nothing to say on the matter. I turned to the net, and found my answer: for every cup of self-rising flour needed, put 1 1/2 tsp of baking powder and 1/2 tsp of salt in a cup measure, then fill with all-purpose flour. You can go backwards, too: just eliminate the baking powder and salt from your recipe (baking soda and cream of tartar are elements of baking powder, so eliminate those, as well).

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Filed Under: Magazines, Ingredients, How To, Methods
Tags: baking, dessert, grains, southern states

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Reader comments (Page 1 of 1)

9-12-2005 @10:45AM Lindsey said... Argh. I looked all over their site to find the caramel cake recipe. I'm always on the lookout for a new one. But alas, I couldn't find it.
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9-27-2005 @11:32PM Dulce said... The recipe you're looking for is in the October 2004 issue under the Title "Tailgating at Ole Miss" and it doesn't seem to be available online at their site.
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9-27-2005 @11:35PM Dulce said... The recipe you're looking for is in the October 2004 issue under the Title "Tailgating at Ole Miss" and it doesn't seem to be available online at their site.
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