Self-raising flour is pre-packaged plain flour with the addition of a leavening agent (and often salt) to get the required level of leavening in cooking and baking.
So what happens when you’re halfway through the process? perfect scones or gooey self-saucing pudding only to realize it asks for self-raising flour, which you don’t have in your pantry? Fortunately, you can produce self-raising flour from normal flour in your pantry; just add baking powder! This simple, at-home replacement for self-raising flour may be made ahead of time and kept in an airtight container for future use in recipes.
How to make self raising flour
- In a glass mixing bowl, combine 1 cup plain flour and 2 tablespoons baking powder.
- Spread wax paper over the table. Pour mixture into a mesh strainer and sift over the paper, holding the handle of the strainer with one hand and tapping with the other.
- Collect the flour that has dropped into the paper and place it in a mixing dish for immediate use or an airtight container for storage.
Cut the bottom corner of a standard postal envelope to make a funnel. Pour flour into the body of the envelope and shake so it slides down through the hole, like a funnel.
- Scoop flour into a measuring cup and level the top with a knife for the most precise measurement.
- Store flour in the fridge for a longer shelf life.
- The cheat’s funnel approach may also be used for any other dry ingredient!
Self raising flour vs plain flour: are they the same?
No, they do not. Plain flour with the addition of a leavening ingredient, such as baking powder, is self-raising flour.
Shelf life: how long does self-raising flour last for?
Self-raising flour may be kept in the cupboard for 4 to 6 months. If it is stored in an airtight container in the fridge, self-raising flour can last up to 6-months longer.
Is self-raising flour the same as baking powder?
Baking powder and self-raising flour are not the same thing. Self-raising flour is normal flour with a leavening ingredient added (such as baking powder). There is no flour in baking powder.
Can self-raising flour replace plain flour?
Both yes and no. If the recipe calls for plain flour with the addition of baking powder (or another leavening agent), self-raising flour can be used instead, simply omit the leavening agent. If the recipe does not call for baking powder or a leavening agent, do not use self-raising flour in its place.
Can I use self-raising flour instead of baking powder?
Self-rising flour works well in recipes that call for 1/2 teaspoon (or up to 1 teaspoon*) baking powder per cup of flour. *What about recipes that call for more than one teaspoon of baking powder per cup of flour? Add enough baking powder on your own to make up the difference.
Can you use self-raising flour instead of baking powder and baking soda?
If you don’t have baking soda or baking powder, self-rising flour might be an excellent substitute. Self-rising flour combines all-purpose flour, baking powder and salt, so it contains everything you need to help baked goods rise.
What can I use to substitute baking powder?
Best Baking Powder Substitutes
Combine 1/4 teaspoon baking soda and 1/2 teaspoon cream of tartar to make one teaspoon. For a larger, storable batch combine one part baking soda with one part cornstarch (or arrowroot powder) and 2 parts cream of tartar.
Do I need baking soda if I use self-rising flour?
Self-rising flour contains leavening chemicals, which results in flawlessly raised baked items. You don’t need to use additional leavening agents (such as baking powder or baking soda) when you use self-rising flour.
How do you make baking powder with self-raising flour?
How To Make Self Raising Flour
- To produce a small batch or a big quantity of self raising flour, use 2 tablespoons baking powder for every 1 cup / 150g / 6 ounce plain flour.
- Many baking recipes call for self-rising flour, which contains baking powder.