Varying sources say: add 1 teaspoon to 110g, or 2 teaspoons for 150g (1t to 75g), or 2 1/2 to 500g flour (that is, 1t to 200g), and, in that strange world without sane metric measures, another says 2 teaspoons to a cup.
Just add 2 teaspoons of baking powder for each 150g/6oz/1 cup plain flour. Sift the flour and baking powder together into a bowl before using, to make sure the baking powder is thoroughly distributed (or you can put both ingredients into a bowl and whisk them together).
So for 1kg of flour you will need 45g baking powder (4 tablespoons) of baking powder and 10g (2 teaspoons) of salt.
Put your ingredients (100g plain flour, 1 tsp baking powder) into a large bowl. Mix together (I like to use a whisk) until the baking powder is evenly distributed in the flour. Your self-raising flour is now ready to use in your chosen recipe.
The general rule is to use 1 to 1-1/4 teaspoons baking powder per cup of flour. On the other hand, baking soda should be added at 1/4 teaspoon per cup of flour.
Baking powder to flour ratio: add 5 mL to 6.25 mL (1 teaspoon to 1+¼ teaspoon) baking powder for every 125 grams (1 cup or 250 mL) of all-purpose flour. In this classic vanilla cake with milk chocolate frosting, I use 2 teaspoon baking powder for 2 cups of flour (250 g).
Lepard suggests either combining 250g plain flour, 10g cream of tartar and 5g bicarbonate of soda, then sifting “two to three times to mix evenly”, or simply 250g plain flour plus 15g baking powder (or about three teaspoons).
To make the self raising flour, add 1 tsp of the baking powder to 200g or 8 oz of plain flour and mix. That's it!
The advice is: For every 150g plain flour, add 2tsp baking powder. Only add baking powder for every 150g - e.g. 150g, 300g, 450g, 600g, etc. If a recipe asks for extra baking powder or bicarbonate of soda in the list of ingredients then leave this out.
As a rule of thumb for your baking you add 1 gram baking powder to 25 grams of flour used.
Too much baking powder can cause the batter to be bitter tasting. It can also cause the batter to rise rapidly and then collapse. (i.e. The air bubbles in the batter grow too large and break causing the batter to fall.)
Self-raising flour has a specific ratio of flour to baking powder. To replicate self-raising flour the proportion is approximately 1 tsp baking powder: 150gm (1 cup) of plain flour. However, many recipes require a different proportion of baking powder to flour in order to achieve the desired leavening.
For every cup of self-raising flour called for in your recipe, measure out 1 level cup (125 grams) all-purpose flour. Add 2 tsp. (8 grams) baking powder. Whisk to combine.
500 grams of all purpose flour equals 4 cups. Or 4 cups of flour equals 500 g. How many cups is 500 grams of bread flour? 500g of bread flour equals 3.94 cups.
Generally speaking, a flour to water ratio of 2:1 achieves a dough of reasonable consistency. So if you have 500g of flour, use about 250 mL of water.
500g of flour is perfect for a family loaf. 1kg of flour will provide two large loaves, three smaller loaves or a baker's dozen of rolls or buns (you can always freeze the loaves you don't use immediately).
Self-rising flour is a type of flour that includes leavening agents, which ensures perfectly risen baked goods. You don't need to use additional leavening agents (such as baking powder or baking soda) when you use self-rising flour.
All you need is to add one teaspoon (5g) of baking powder to every 125g of plain flour. Sift and mix well and then it's ready to use.
For example, in a simple biscuit recipe that only calls for baking powder, eggs, milk, and flour, the baking powder reacts with the liquids and acts as the rising agent. If you are experimenting in the kitchen, a good rule of thumb is to use one teaspoon of baking powder per one cup of flour.
250g of flour equals 2 cups. Here is a conversion table for other types of flour.
As a general guideline, the typical ratio is about 1 to 2 teaspoons of baking powder per 1 cup (120-150 grams) of all-purpose flour. This ratio helps provide the necessary leavening action to make the cake rise.
The chemical name for baking powder is sodium hydrogencarbonate. You may see it called bicarbonate of soda in the supermarket. This is the old name for the same stuff. It has the chemical formula NaHCO3.
Nigella prefers to use a combination of plain (all-purpose) flour and baking powder rather than self-raising (self-rising) flour for practical reasons. Self-raising flour contains baking powder but as baking powder will expire after a period of time you need to use up self-raising flour more quickly than plain flour.
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 include baking powder or a leavening agent, do not substitute plain flour with self-raising flour.
Check the date! Make sure when you are baking yourself at home, that you check the expiration date of the flour which you are using especially when you are using self-raising flour. If your self-raising flour is out of date then your sponge may not rise properly!