Self-Raising Flour

Mixing Flour for Brownies

Elaine Lemm

Prep: 3 mins
Cook: 0 mins
Total: 3 mins
Servings: 4 servings
Yield: 1 cup
Nutritional Guidelines (per serving)
115 Calories
0g Fat
24g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4
Amount per serving
Calories 115
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 244mg 11%
Total Carbohydrate 24g 9%
Dietary Fiber 1g 3%
Total Sugars 0g
Protein 3g
Vitamin C 0mg 0%
Calcium 140mg 11%
Iron 2mg 9%
Potassium 34mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

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.

Ingredients

Steps to Make It

  1. Gather the ingredients.

  2. Add the all-purpose flour and baking powder into a bowl.

  3. Use a whisk or spoon to blend the flour and baking powder thoroughly.

  4. Use your self-raising flour as specified in recipes. Store at room temperature for up to 6 months.

  5. Enjoy!

How to Properly Measure Flour

Baking is an art of attention to detail. That's why measuring adequately all of the ingredients is key to having great results. Here are some helpful tricks:

  • The most accurate way to measure flour is by weight. In general, 4 1/4 ounces or 120 grams are present in one cup of flour. If you don't have a food scale, stir the flour and then spoon it into the measuring cup. Level the flour off, without compacting it, with the flat side of a knife or the handle of a wooden spoon.
  • Liquid measuring cups can't be leveled off, so it's best to avoid using a liquid measuring cup for flour. For accurate results, use measuring cups designed for dry ingredients.
  • Some recipes specify that the flour needs to be "sifted" before using. Most flours are pre-sifted, but they do compact and settle in storage. Instead of sifting the flour, all you need to do is stir it with a spoon or whisk and use the spoon and sweep method of measuring. Or, better yet, weigh the flour if weight is specified.

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