Self-raising flour

Self-rising flour is a kitchen staple for both experienced and amateur bakers. Its uses stretch from cake making to bread baking

Self-raising flour

Self-raising flour (or self-rising flour) is a home bakers best friend, it is mostly used in baking and cake making. You will find it in the centre of so many popular recipes like; chocolate cakes, cookies and pancakes!

What is self-raising flour?

Commercially sold self-raising flour is a combination of plain flour with a raising agent. Plain flour is a blend of had and soft wheat, it is usually white and it has a soft light texture. Self-raising flour has less gluten than less processed flours (ranging between 9% and 12%), and therefore makes a softer dough. It is not gluten-free but the percentage of gluten is very low.

How to make self-raising flour

It couldn’t be easier to make self-raising flour at home.

You will only need three ingredients:

  • 150g of plain flour
  • 2 teaspoons (4g) of baking powder
  • and a pinch salt

Combine all the ingredients in a bowl and sieve together.

When converting cups to grams remember that one cup of self-raising flour is the equivalent to 120g.

Nutritional value of self-raising flour

Per every 100g of flour, there are about 354 calories. When looking at the nutritional value of self-raising flour you will see that it is high in iron, phosphorus, and zinc.

Alternatives to self-raising flour

If you are looking for a gluten-free alternative for baking we suggest trying spelt or coconut flour. Remember you will need to add a raising agent.

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