By Ken Jorgustin – Modern Survival Blog
Self rising flour does not require yeast. Dry yeast has an approximate shelf life of about 4 months after it’s opened (and if kept refrigerated) while the shelf life of the key ingredient in self rising flour is about 2 years and does not require refrigeration.
Sounds pretty good for preparedness and/or making edible biscuits without yeast…
The key ingredient to self rising flour is baking powder. Baking powder is a leavening agent that releases carbon dioxide when moistened. This produces air bubbles in baked goods which cause them to expand and become lighter while baking.
Baking powder contains three ingredients:
Sodium bicarbonate (Baking Soda)
Monocalcium phosphate (acid salt)
Cornstarch (filler and moisture absorbent)
Baking powder works by releasing tiny carbon dioxide gas bubbles into a batter or dough through a reaction between the baking soda (sodium bicarbonate) and acid/salt (monocalcium phosphate) when exposed to moisture, causing bubbles in the wet mixture to expand and thus leavening the mixture.
A beneficial aspect to utilizing baking powder to make a self rising flour is that it does not require refrigeration. It’s not a living organism like yeast. So long as you keep it dry, the unopened shelf life is up to several years and once opened it’s good for about 6 months at room temperature.
To test your baking powder, add about 1/2 tsp to some hot water in a cup. If it foams and bubbles, it has enough zip left. If it just sits there, well, it’s no good…
Self Rising Flour Recipe
To make 1 cup of self rising flour, add..