selfraising

Self-raising, in the context of flour, refers to a pre-mixed flour product that contains a leavening agent and salt. In British English, it is commonly termed self-raising flour and is used to simplify many baked goods by eliminating the need to measure and add separate baking powder and salt. A related term in other regions is self-rising flour.

Composition and function

Self-raising flour is made by combining milled wheat flour with a leavening agent, typically baking powder, and salt. The leavening agent releases carbon dioxide when the batter or dough is moistened and heated, helping baked goods rise and become light in texture. The exact proportions vary by country and brand, but a typical guideline is about 1 1/2 to 2 teaspoons of baking powder and about 1/4 teaspoon of salt per cup (125 grams) of flour.

Uses and limitations

Self-raising flour is commonly used for cakes, muffins, scones, pancakes, and some quick breads where a lighter texture is desired. It is not appropriate for recipes that rely on yeast or require precise, controlled leavening for dense breads or certain pastries.

Substitutions

If self-raising flour is unavailable, it can be made from plain (all-purpose) flour by adding a leavening and salt mix. For each cup of plain flour, add about 1 1/2 to 2 teaspoons baking powder and 1/4 teaspoon salt, whisk to distribute evenly, and measured before use.

Storage

Store self-raising flour in a cool, dry place in an airtight container. Unopened flour keeps for several months; once opened, use within several months and discard if there are signs of lumping, off odors, or moisture.