Sometimes a baked good like my Sticky Toffee Pudding needs a little something extra to help it rise properly. Self-rising flour is all-purpose flour with a bit of baking powder mixed in. It’s used in recipes that don’t call for much leavening—so you wouldn’t use it for making bread, but it works really well in my Best-Ever Carrot Cake.
Makes 1 cup (142 grams)
1 Sift the flour and baking powder together into a bowl to make sure the baking powder is thoroughly and evenly distributed.
2 Transfer the flour to an airtight container. Label it with the type of flour and the date so you remember what it is and when you made it. Use within 12 weeks.