Homemade Self-Rising Flour
The economy has been pretty bad since Covid. The prices continue rising but not our incomes! It’s scary because the roller-coaster goes up and up and from what I can see, there’s not much that will happen soon to tame inflation 📈!
While we’re waiting to see some sustained signs of inflation slowing down, I try to make or do as much as I can to save money. I blanch my almonds, make my own pumpkin pie spice as well as my tahini, revive stale bread 🍞, prolong the shelf-life of celery and cilantro, salvage my tomato paste leftovers, and so on.
There are a lot of food items that I don’t buy 🛒. I think of buttermilk, Dijonnaise, simple syrup, whipped cream, onion soup mix, and more. When it comes to baking, I make my own powdered sugar, sanding sugar, graham cracker crust, pie dough, and more including this one… Homemade Self-Rising Flour!
There are a few reasons why…
First, I use this sporadically so the chance of it going rancid is pretty high. Second, I have all the ingredients in my pantry to make it and lastly, I save money in the process. With only 3 ingredients, I can have a nice Homemade Self-Rising Flour without paying the price 💵!
Besides this one, there are a few more that can be made from scratch such as Bread Flour, Toasted Flour, Cake Flour (although the cornstarch might soak up the moisture in the batter and turn your delicate baked goods dense and heavy), as well as Pastry Flour and Wondra aka Instant Flour.
The recipe for this Homemade Self-Rising Flour is ridiculously easy…
– 1 cup unbleached all-purpose flour
– 1 ½ tsp. baking powder (leavening agent)
– ¼ tsp. salt (gluten strengthener)
Add all the ingredients in a bowl and whisk… done 😉!
I always use unbleached all-purpose flour versus the bleached ones and here’s the reason why…
– Unbleached all-purpose flour whitens naturally with time by being exposed to air and slowly oxidizing therefore it doesn’t contain food additives making it chemical-free. Its color will end up creamy not white. The bleached flour is artificially treated 🧪🧬 with chemical agents to speed up the aging process using food additives but is whiter than the other one.
– Unbleached flour has a denser consistency contrary to bleached that is finer, lighter and fluffier. Price point is higher for unbleached than bleached because it takes more time 📆 to produce.
Are they interchangeable?
Yes. There are not really any obvious dissimilarities when it comes to volume, color, texture, and so on in baked goods. Some might disagree and will strongly argue that it makes differences in the final products when it comes to fluffiness, softer texture and lightness… Be your own judge 👩⚖️👨⚖️ and try both to see what fits for you.
Back to Homemade Self-Rising Flour…
Make 👩🍳👨🍳 exactly what you need and here’s the reason why. With time, the baking powder will start losing its potency. I highly recommend you use it within 6 months if there’s any leftovers.
With its neutral taste, this flour is perfect when making quick bread, biscuits, sponge cake, scones, pancakes 🥞, or any other baked good that doesn’t require other leavening agents. With the added baking powder, this is an “all-in-one” simplified way to bake with consistent results.
We all look at what’s in our wallet 🏧 and by making a few things at home instead of buying them, this is a thrifty approach to save a lot in the long run. Using only 3 ingredients, simply make this Homemade Self-Rising Flour and save money in the process…
Bon Appétit! 🍽
Check out these other great kitchen tips and tricks… 😀
– How to Poach & Shred Chicken the Easy Way
– Secret to Better Freezer Meat Storage
– Leftover Gravy Solution
– Perfect Meringue
– How to Roast and Peel Peppers
– Seed a Pomegranate without the Mess
– How to Reheat Mashed Potatoes
and for more handy kitchen tips and tricks 💡, click on this link… Recipe Category • Tips & Tricks
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
