sometimes, though, you come across recipes for breads and the like which require stronger gluten protein percentages than that found in cake and pastry flours. this mixture is the one i use for those such recipes. this can be used for cakes and pastries, nonetheless with perfect results.
stronger self raising flour
(best for breads, quick breads, etc)
1 1/2 tsp baking powder
1/2 tsp salt
1 cup all purpose flour
place baking powder, salt and flour in a bowl.
mix well and use as necessary.
can be double, tripled, quadrupled ..... etc.