Hi Bold Bakers!
I use Self-Raising flour in a lot of my cake recipes. It’s quite a common flour to use in your baking in Ireland. However it is not always available in stores around the world. I don’t want a simple thing like flour to keep you from making my recipes so I’m going to show you how you can make it easily yourself. You will get the same results as store bought, and you can make it just as you need it. What do you need? All purpose flour and baking powder, that’s it!
Working as a professional chef I have learned a lot of tip and tricks over the years. Now I’m going to show you some Bold Baking Basic that will equip you with the tools and skills to be able to tackle any baking endeavor in the kitchen.
In the U.S salt is often added to their Self-Rasing Flour. I choose not to but you can add 1/4 tsp per cup of flour. If you dip your finger into American Self-Rasing flour you will absolutely taste the salt. I always use salted butter and add salt into my baking so I choose not to add it to my flour mix.
This Self-Raising flour can be used in my Sticky Toffee Pudding in a Mug and many more of my Big & Bold recipe. For more Bold Baking Basics like How to whip cream, DIY condensed milk, How to Temper chocolate and much more click here.
- 1 Cup / 5oz / 150g all purpose flour
- 2 teaspoons of baking powder
- For every 1 cup of flour you need, simply add the baking powder to the flour. Sift the flour and baking powder together into a bowl before using, to make sure the baking powder is thoroughly distributed.
- Label an airtight container with the name and date so you remember what it is and when you made it. Use within 8 weeks.
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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