### What is the correct ratio to make self-rising flour?

• I have a recipe that I've used a couple of times that asks for self-rising flour. Unfortunately, I only have regular AP flour where I am right now.

I know self-rising flour is a mixture of AP flour and baking powder, but I don't know the ratio.

I've found some estimations online, but they vary quite a bit.

How much baking powder do I need for 1 kg of AP flour?

8 years ago

For 1 cup self-raising flour, add 1½ tsp baking powder+ ¼ tsp salt to 1 cup all purpose flour. (http://www.joyofbaking.com/IngredientSubstitution.html)

According to http://www.jsward.com/cooking/conversion.shtml 1 cup of un-sifted all-purpose flour is equal to 120g.

Therefore 1000 divided by 120 is 8.3 recurring (1000/120=8.3).

8.3 multiplied by 1.5 (1 1/2 teaspoons) is 12.45 , so let's round it to 12.5 (12 1/2 teaspoons or 4.167 tablespoons, rounded to 4 tablespoons), (8.3*1.5=12.45). In metric this is 45g of baking powder.

8.3 multiplied by 0.25 is 2.075, so let's round it to 2 (2 teaspoons), (8.3*0.25=2.075). In metric this is 10g if salt.

So for 1kg of flour you will need 45g baking powder (4 tablespoons) of baking powder and 10g (2 teaspoons) of salt.

+1 for metric. I've been searching for the correct ratio in grams and it has been very difficult to come by.

What is the reason salt was added?

I'm just going round the site correcting this info - UK self-**raising** flour does not contain salt. US self-**rising** flour does. UK also contains a higher %age of baking powder than the US variant.