> wrote in message
oups.com...
> The only difference between self rising flour and just flour is baking
> powder?
>
> Is this true and if yes how much baking power would you use for a
> recipe calling for a cup of self rising flour?

http://www.practicalpantry.com/staples/page16.html


Substitutions
There is no substitute for self-rising flour, but you can easily make your
own out of all-purpose flour. To make 1 cup of self-rising flour, take 1 cup
all-purpose flour and add 1-1/2 teaspoons baking powder and 1/2 teaspoon
salt.
In some recipes that call for all-purpose flour and baking powder, you may
be able to substitute self-rising flour if you decrease or eliminate the
baking powder and salt called for in the recipe.
Do not use self-rising flour in recipes containing yeast unless the
recipes specifically calls for it.

There is a slight problem here many flours are regional in nature for
example White Lilly Flout is specifically designed for Southern cooking
as=nd IMHO is the best for biscuits. Etc.

Dimitri