Sue, adding 1 1/2 teaspoon baking powder and 1/4 teaspoon salt to each cup of AP flour to convert it to self-rising flour will not reduce the protein contend. I would recommend adding an additional tablespoon of water per each cup of AP flour substituted, to adjust for its higher absorption rate. You could also try using pastry flour (with added baking powder and salt) as a substitute for self-rising flour. Barb@KAF

• Reply