Follow my simple recipe and learn how to make self raising flour from scratch using just two ingredients - plain (all purpose) flour and baking powder. Use the ratio of 2 teaspoons of baking powder to every 1 cup / 150g / 6 oz of plain flour to make either a small batch or a bulk batch of self raising flour.
Making self-rising flour at home is easy. Just use this basic formula: For every 1 cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt.
Self-raising flour: 1 cup self-raising flour = 1 cup plain flour + 1½ tsps baking powder.
If you only have plain flour and you need some self-raising, you can make your own by adding 2 tsp baking powder to 150g plain flour.
If a recipe calls for self-raising flour it is doing so because it is relying on the raising agents in that flour to make the baked good 'rise'. If you use plain flour instead and don't add any raising agents you will most likely end up with a very flat, dense bake!
For example, if a recipe calls for 2 cups of self-rising flour, you would mix together 2 cups of all-purpose flour, 3 teaspoons baking powder, and ½ teaspoon salt. What is this? You can also scale the recipe up to make a larger batch of DIY self-rising flour and store it for later use.
Use the ratio of 2 teaspoons of baking powder to every 1 cup / 150g / 6 oz of plain flour to make either a small batch or a bulk batch of self raising flour.
So if a recipe calls for 250g of self-raising flour, and you only have plain, you need 5% of that 250g to be baking powder. That's 12.5g of baking powder. So 12.5g BP added to 237.5g plain flour makes 250g stand-in self-raising flour.
Adding too much extra leavening in the hope of making something rise more can actually have the opposite effect. If there is too much leavening in the cake then as the cake bakes the it rises up too much and then falls back very quickly as the cake cools, leaving a sunken cake with a very wrinkled surface.
If you only have plain flour, you can make it into self-raising flour by adding 2 teaspoons baking powder to every cup (150g) of plain flour, and then sifting this mixture a few times to distribute the baking powder through the flour evenly.
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.
To make your own self raising flour combine plain flour with baking powder or make your own baking powder. Measure the flour and baking powder into a bowl and stir to combine. Sieve the flour blend into another bowl. Use this flour blend as self raising flour.
It's important to note that you shouldn't add baking powder to self-raising flour since self-raising flour already contains baking powder.
As it is know that plain flour has a generally longer self-life than self raising flour, due to the fact it does not have rising agents which expire. We get through so much self-raising flour, there is not an issue with making sure that we use it up in time, therefore we prefer to use self-raising flour.
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.
1 cup self-raising flour = 125g (4oz) 1 cup granulated sugar = 250g (8oz)
Turn plain flour into self-raising flour with this easy tip from Juliet Sear, a baking expert often featured on This Morning. "Just add a couple of teaspoons of baking powder to every 200g of plain flour and dry whisk through to distribute it evenly through the flour," Juliet told Prima.co.uk. "It will always work!"
Self-rising flour is a combination of all-purpose flour, baking powder, and salt. Chances are high that you already have those staples in your pantry already too. The blend is typically comprised of 1 cup of all-purpose flour plus 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt.
If you've used self-raising flour, the lump of dough will expand and just about double in size.
Make sure that your baking powder has not passed its "use by" or "best before" date as baking powder also has a finite life and if it is old you may find that your cakes don't rise. In the US self-rising flour also contains added salt - around 1/2 teaspoon per cup.
For every cup of self-rising flour, substitute one cup of all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon baking soda.
How much baking powder should be added to plain flour to make self-raising flour? The answer is 1 tsp of baking powder per 100g of plain flour.
Can I use bicarb soda instead of baking powder? Bicarb soda has 3 to 4 times more power than baking powder, so if you need baking powder and only have bicarb soda on hand, you will need to increase the amount of acidic ingredients in your recipe to offset bicarb's power.