self-raising flour past sell-by date... what can I use instead?

[sansoucitherednosedcariboo]

I can't get anymore now as Swiss shops don't sell it & our local expat shop is closed for Xmas... Any ideas? baking powder/soda added to plain flour but which and what ratio? Thx!

how out of date?

July 08

self raising flour receipes

i would use it with added bp.

That's great - family are duly impressed by efficiency of MN!

I would just add baking powder to plain flour. I don't think July would be too out of date-as long as it isn't moving with weevils!

Oh gosh, I would just use it! Think ours ran out in June...

I would use it too.

Use it.

In CH you can direct many cookery questions to Sylvie. She's fab. Very helpful and knowledgeable and expat-friendly.

But, she might not always be as available as mumsnet at Xmas!

Still haven't taken the plunge... after waiting all this time for the fruit to soak up the rum, put the cake together, bake it for hours and then to have it fail (again! last year I added too much fruit)- just can't bear collective family disappointment. I've been tempted to use the old flour - it's unopened - but maybe I should add extra baking powder just to make sure?

Can you believe I've already heard from Sylvie and she's given me a straightforward, perfect answer? What a star! Thanks SueW. Now all I need is the energy to make the bl**dy thing. (fgrin)

I hadn't realised Sylvie was still going with her recipes! Not had anything via her group for eons. Do you still keep in touch Sue W ? I used to just add a generous couple f teaspoosn of baking powder to plain btw.