Hmm...things start to get complicated now... I haven't found any cream of tartar here, but haven't looked too hard. The real issue is how to get leavening in your recipes...either with or without self-raising flour. Self-raising flour is just flour with baking powder in it. Baking powder is a mix of baking soda and an acid (usually cream of tartar). Here is some more info about the two, which may help with understanding the differences between baking powder and baking soda:

Baking powder (Backpulver, gr.) is a combination of one part bicarbonate soda and two parts baking acid – usually cream of tartar, plus a small amount of starch to keep it from caking up. When baking powder comes in contact with liquid and heat, it releases carbon dioxide gas, which cause the batter to expand and rise. Single-acting baking powders react and release gas only when they come in contact with a liquid. Double-acting (more usual) react to both liquid and heat. Baking powder is very easy to find in Switzerland. It is usually sold in packaged amounts of three envelopes. Look for it near the spices, sugar and flour.

Baking soda (Bikarbonat, gr.) produces carbon dioxide gas to inflate batters in the same way as baking powder when it is combined with an acid (buttermilk, lemon juice, cream of tartar). Baking soda starts to release gas as soon as it comes into contact with moisture, so if you are using it, bake the product as soon as possible after mixing. Baking soda also darkens the color of baked cakes and cookies – good for some items like gingerbread. If you use too much, you will have a strong alkaline flavor. Baking powder is often used in combination with soda to help reduce the off-tastes. In Switzerland it is mostly available everywhere, although harder to find in smaller stores than baking powder.


Bottom-line: to get 100 gr. of unsifted self-raising flour, mix together 100 gr. of regular white flour with 1/4 teaspoon of salt and 1 teaspoon of baking powder...


hope this all helps...