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Self Rising Flour/Freezing

bwf17's picture

I need only 2 cups of self rising flour for a recipe and my store only had 5 lb. bags of it.  My question is can I freeze it and still retain the self rising properties?


I googled the question to no avail.


Thanks,


Mary


 
 
Gretchen's picture

(post #37710, reply #1 of 6)

I don't think so. Look at the exp. date.  Make lots of quick breads or biscuits in the next 6 months.  No little 2# packages?  Anyway, next time make your own--add BP and salt to AP flour.

Gretchen

Gretchen
bwf17's picture

(post #37710, reply #2 of 6)

No this Giant did not have little ones...only self rising corn meal....


How much bp and salt do I add?


Again thanks.


 
 
Gretchen's picture

(post #37710, reply #3 of 6)

Substitutes: 1 C all-purpose flour + 1 ½ teaspoons baking powder + ½ teaspoon salt

Gretchen

Gretchen
bwf17's picture

(post #37710, reply #4 of 6)

Thanks, I wish I would have thought about this before buying...oh well....I will just have to make lots of quick breads and the cobblers I am making today.


Again thanks.


 
 
Gary's picture

(post #37710, reply #5 of 6)

Yes you can. The problem ingredient is the baking power. Even small amounts of moisture will activate it which will deplete it over time. Wrap it tightly in an plastic wrap and store in an air-tight container. Should be good for several months to a year.

The people who gave us golf and called it a game are the same people who gave us bag pipes and called it music and haggis and called it food.

bwf17's picture

(post #37710, reply #6 of 6)

Thanks a million, Gary....I will put it in a Food Saver container and evacuate the air and freeze...