So now your husband will not be sent to the store under any circumstances, right? Is it any wonder he's whistling a happy tune whenever he thinks you're not around? We believe you may have a classic case of shopping sabotage here.

We also think it would be much easier to find recipes that call for self-rising flour than do the complicated math required to remake recipes that specify baking powder or baking soda.

If you must go the other way, a cup of self-rising flour contains about a tablespoon of baking powder and a half-teaspoon of salt (although not every recipe we've looked at sticks to this ratio). So if you use recipes calling for all-purpose flour, cut the baking powder and salt by those amounts and increase the flour by a tablespoon for each cup of flour.

Baking soda is much tougher. It provides the oomph for baking powder and is four times as strong. In theory, you would delete two-thirds of a teaspoon of baking soda from a recipe for every cup of self-rising flour used. The problem, though, is that baking powder also includes the right amount of acid to react with the amount of baking soda it includes. But if your recipe calls for baking soda (and is in balance), there is some acid – in buttermilk, yogurt, molasses, or something else equally sneaky – that has been added to activate the baking soda. If you use self-rising flour and do away with the baking soda, that will leave extra acid in the batter. But if you leave out the source of the acid, you will also be decreasing the amount of liquid, or the sweetness, or something else that provides a necessary quality.

It will vary from recipe to recipe, but you essentially have to reengineer whatever baking recipe you choose. Theoretically, any recipe that calls for flour and some combination of baking powder and baking soda has them in the right ratio, but not every recipe writer adheres to the same theory. So in some cases, you will be fiddling with a recipe that's already pretty dicey. We think it is not worth it.

Here are a couple of recipes that, in adequate volume, will help you churn through a lot of that flour. There are also a zillion other recipes online that specify self-rising flour. Perhaps a major brunch is in order – just make sure that your husband takes care of all the after-brunch clean-up.

Suggested Recipes: Heirloom "One-Bite" Butter Biscuits Butter-Beer Batter Bread