For a rough approximation of our self-rising flour, put 1 ½ tsp BP and ¼ tsp salt at the bottom of each cup, filling the rest with All-Purpose. Keep in mind that this is not an exact replication as our Self-Rising Flour is milled from a softer, lower protein wheat than our All-Purpose. Because of this you may find that you need slightly more liquid and may get a slightly less tender baked good, but it will work in a pinch! Mollie@KAF

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