This is overlapping a post at idos.com  To be sure the composition of products in the U.S. is not the same as that in Canada, or that in Australia, but still, big manufacturers are big manufactuers.


AT:  http://baking.about.com/cs/hintsandtips/ht/selfrisingflour.htm
I found this:

1.   In a large mixing bowl, measure 6 cups of flour.

2.   Add 3 tablespoons baking powder.

3.   Add 1 tablespoon salt.

4.   Either sift together or mix with a wire whisk until well combined.

5.   Can be stored in airtight container for months.

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Well, did  that amount of salt raise alarm bells?  It should have   I honestly don't think it's a typo.  I ran into similarly excessive amounts of salt with bread machine recipes.  My bulk food store put me onto the easy alternative.

3. Use 1/4 teaspoon salt.

4. Add 1.5 teaspoons of glutten flour


Some other Flour Options

1.  Used 2.5 hard wheat whole wheat flour, 3 c. hard wheat white flour, ½ cup mixed grains for multigrain bread.  This is flour I have on hand for everything.

In other words it's very easy to use a less refined, more natural product and get good results.

Again, I cannot stress enough that I consider that amount of salt is unhealthy.  Too much salt as too much of everything is a health risk.  High blood pressure is often affected by too much salt in a diet as much as too much weight. That's just one example.  I just couldn't let this one go by without saying something.

im with u bindi im not a big salt fan either