How to Make Self-Raising Flour

Self-raising flour is a convenient quick and easy solution to get those beautifully spongy buns and cakes. It is easy to make at home, store and use as desired. It’s a no mess, no fuss solution to your everyday baking. Here are all the answers to make your own self raising flour, so let’s get making.

How to make plain flour into self-raising flour

The method to turn plain flour into self-raising flour is much easier than you would think. It can be done by anyone I reckon, as you just need to follow these few easy steps. The secret ingredient to use would be baking powder. Just by adding 1 teaspoons of baking powder to 100grams of plain flour, mix them well together, and you have your very own self-raising flour. Use as desired for all your delicious baking.

Why is self-raising flour so popular?

Self-raising flour has gained popularity because it has similar raising properties as yeast, and can give your baked buns and cakes that same familiar spongy texture. Self-raising flour is a more convenient method as there is no need to let your dough rest as with yeast, and there is no unwanted sourness like with yeast. The leavening agents in self-raising flour are immediately activated allowing you a much more fast and convenient preparation time.

Differences between plain and self-raising flour

Plain flour is just that, plain, with no added leavening agents. It is still very useful in many other baking recipes like biscuits and pastries. Self-raising flour differs from plain flour as it has raising agents, and sometimes even salt is added to enhance the leavening. Different recipes call for different flours, and the recipe that you wish to make will determine which flour is best to use.

When not to use self raising flour?

Always make sure to read your recipe before using self-raising flour, as not all recipes call for self-raising flour. If it is a soft spongy bread or cake like texture that you’re after, then self-raising flour would be ideal. Otherwise, plain flour should be used especially when a recipe doesn’t call for a raising agent.

Popular UK self-raising Flour method

Unlike the American method of self-raising flour, whereby plain flour is mixed with both salt and baking powder, the UK self-raising flour method is much simpler, hence the popularity. All it calls for is 100g of plain flour to 5g of baking powder. That combination should be mixed well to get the popular UK self-raising flour.

What are the 5 most popular baked goods that require self-raising flour?

We all love that moist banana loaf, or even that creamy Victorian sponge cake. What about those oh so lovely buttery scones, or maybe those honey drizzled pancakes. A slice of that ultimate rich chocolate cake wouldn’t hurt, would it? These 5 most popular baked goods wouldn’t have made such a statement if it was not for the oh so humble self-raising flour. 

What is baking powder?

Baking powder is a smart little fellow that has the power to leaven out your delicious baked goods, giving them that soft spongy texture. By mixing together bicarbonate of soda, acid and corn flour, the popular baking powder is formed. Its purpose is to enhance the volume and lighten the texture of your baked goods. 

What are the origins of baking powder?

It is said that in 1843, Englishmen Alfred Bird developed and tested the first single acting baking powder. He was the first in the food manufacturing business to have developed such a leavening agent. Unlike yeast, the sour smell and taste was not present in baking-powder, making it more desirable. The first double acting baking powder is known to be developed in the late 1860s by the American Ebon Norton Horsford.

How is baking powder made?

Baking powder is made by using 3 simple yet powerful ingredients. Bicarbonate of soda, which is the base of the baking powder, Cream of tartar, which is the acid that activates it, and corn flour, which is used as a filler to give the baking powder structure. These 3 ingredients combined work as a powerful raising agent in your baked goods.

How much baking powder to plain flour?

The ratio of baking powder to plain flour is, 1 teaspoon or 5g of baking powder to 1 cup or 100g of plain flour. This combination should be whisked well to ensure an equal distribution of the baking powder throughout the plain flour.

Can baking soda help you lose weight?

Although there are no proven facts that baking soda can help you to lose weight, there are a few that claim to have an enhanced workout session after consuming a concoction of water and baking soda before their workout. As we all know that exercise only contributes to a small percentage of weight loss, and that there are no magic potions or pills to lose weight, so the answer to this question will be no, as baking soda is not the magic weight loss genie in a bottle.

What can baking soda do for your Health?

Baking soda does have many health benefits and is known to sooth many ailments. Here are a few ways that baking soda can benefit your health.

• Serves as an antacid, neutralising stomach acid and relieving heartburn and indigestion.
• Known to lower fatigue.
• Known to enhance workout performance.
• Helps reduce inflammation

Keep in mind that baking soda is very high in sodium and should not be consumed without first consulting your doctor. Continuous use is not advised unless directed by your doctor.

What are some surprising uses for baking soda?

Baking soda seems like the Jack of many trades, being useful in your baked goods and unbelievably useful as a cleaning agent. Here are a few surprising uses of this versatile smart fellow.

• Degrades pesticides in fruit and veg so that they are easier to wash off with water.
• Useful as a drain cleaner.
• Gets rid of stubborn residue on any surface.
• Cleaning agent for ceramic materials.
• Effective bathroom and toilet cleaner.
• Effective deodorizer for carpets.
• Safely clean and shines pots and pans
• Effective deodorizer in the clothes washing cycle.
• Sooths bug bites
• Whitens teeth
• Has antifungal properties

Is all purpose flour the same as plain flour?

The answer to this question is a satisfying yes. All purpose and plain flour are the same. It is a very commonly used flour in both baking and pastry making, and is widely available. All purpose or plain flour, whatever you wish to call it, is one in the same and popular in most kitchens.