Raising the Lid on Self-Rising Flour

The Irish often use self-rising flour for baking, although it’s much less common in the US. If you’re following a recipe from an Irish book or site that calls for self-rising flour, many American substitution charts will tell you to substitute 1 cup all-purpose flour plus 1 teaspoon baking powder. Do not do this! It’s far too much baking powder and you’ll end up with a cake or biscuits that taste like salty aluminum. A far better proportion is 1 teaspoon baking powder for every 2 cups of all-purpose flour.