Self-Rising Flour

Self-Rising Flour is flour to which baking powder and salt have already been added. It is meant as a convenience so that you don't have to stock baking powder at home, but it does deteriorate quickly in humid conditions, and has the disadvantage that you can't use it for pastry, etc. It is only meant for items such as cakes, muffins, dumplings, etc, to which you would normally add a leavener such as baking powder.

Self-Rising Flour is mostly used in the UK, Australia and in the Southern US; it is relatively rare in Canada and the Northern States.

A bag of all-purpose flour (or plain flour) and a tin of baking powder in the pantry will see you through breads, pastries, cakes, muffins, dumplings -- anything. Whereas if you bought the self-rising, you'd still have to buy the all-purpose (or plain) anyway. If you don't use flour that often, that's two different kinds of flours to go bad. If you bake a lot, then you'd probably prefer the more flexible bag of ordinary flour, anyway.

To 1 cup (5 oz / 140g) of all-purpose or plain flour, add 1/2 teaspoon salt and 1 1/2 tsp baking powder.

100g Self-Rising Flour, unsifted = 3 1/2 oz = 2/3 cup Self-Rising Flour

100g Self-Rising Flour, unsifted = 3 1/2 oz = 2/3 cup ordinary Flour plus 1/4 teaspoon salt plus 1 teaspoon baking powder
150g Self-Rising Flour, unsifted = 5 oz = 1 cup ordinary Flour plus 1/4 teaspoon salt plus 1 1/2 teaspoon baking powder
200g Self-Rising Flour, unsifted = 7 oz = 1 1/3 cup ordinary Flour plus 1/4 teaspoon salt plus 2 teaspoon baking powder

Also called:

Other entries for: Wheat Flour
All-Purpose Flour, Baker's Flour, Bread Flour, Cake Flour, Farina, Farine de Froment, Gluten Flour, Graham Flour, Instant Flour, Pastry Flour, Plain Flour, Self-Rising Cake Flour, Self-Rising Flour, Semolina, Stone-Ground Whole Wheat Flour, Wheat Flour, Whole Wheat Flour

Other entries for: Flour
Ash Content of Flour, Bean Flours, Black Millet Flour, Bromated Flour, Chapati Flour, Corn Flours, Durum Flour, Flax Flour, Flour Grades, French Flours, German Flours, Italian Flours, Malanga Flour, Malted Barley Flour, Matzo Meal, Millet Flour, Nut Flours, Oat Flour, Okonomiyaki Flour, Potato Flour, Quinoa Flour, Rice Flour, Rye Flour, Seasoned Flour, Sorghum Flour, Spelt Flour, Stone Ground Flour, Water Chestnut Flour, Whole Durum Flour

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