After browsing through numerous stores, I still couldn’t find self-raising wholemeal flour. Instead of adding baking powder to wholemeal flour every time I need a batch, I’ve tried making my own self-raising wholemeal flour that stores really well.

Here’s the basic recipe I use. Just double or triple the amounts to suit your needs and you can keep the remainder for future use too.

Basic recipe:
One cup or 120g wholemeal flour
1 1/2 to 2 tsp baking powder
1/4 tsp to 1 tsp salt

Ta daa! Here’s your very own self-raising wholemeal flour.

Contributed by SC of I (heart) Cakes