Self-Raising Flour Recipe

Self-raising flour is a common ingredient in baked goods around the world. A pantry staple in ships that came from the United Kingdom during the 19th century, this ingredient is a reliable aid in recipes that require some leavening, such as biscuits, waffles, or pancakes. Easily found in the baking aisle in most supermarkets, this flour is commercially produced by adding baking powder and salt to all-purpose flour. With it in hand, it's easy to add a few extra ingredients and bake all sorts of delicious goods.

As baking requires precision, don't substitute self-raising flour for other flours that your recipes call for because that will throw off the balance of ingredients and change the texture and flavor. As a general rule, don't use this type of flour for sourdoughs or recipes that require baking soda or yeast unless specifically called for. If you decide to use self-raising flour as a substitute for all-purpose flour in a quick bread or muffin recipe, omit the baking powder and add an extra 2 teaspoons of the self-raising flour for each cup of all-purpose flour.

What Is Pastry Flour?

Although most self-raising flour found in the United States follows an average ratio of flour to baking powder, the recipe often also has added salt, which makes it different than the salt-free British version. Our quick recipe leaves out the salt and it's the perfect choice for when you need self-raising flour in a pinch and are out of it. Just use your all-purpose flour, and voilá! You are now ready to bake.