Re: Čím nahradit suroviny z UK

A tohle je asi nejlepší
http://www.deliberatefare.com/simulate/british-self-raising-flour-and-american-self-rising-flour

mimo jiné v diskusi
I am responding a little late, but hopefully it will help future viewers. It would not be the same. British Self-Raising flour is more of a Pastry Flour (lower protein) whereas American Self-Rising is an All-Purpose (higher protein) flour. The salt serves 2 purposes, to help absorb some of the liquid in the recipe for use by the BP, and additionally for some flavor. BP is actived first by any liquid added, then by heat in the oven. If you want to make British self-raising flour use Pastry Flour with 2 TB BP without salt (which may still have to be added thru certain recipes). BTW, neither of these are Gluten-Free. I do not know what the GF substitutions would be.