How To Make Self Raising Flour Using Plain Flour And Baking Powder | 2 Ingredient Recipe (2024)

FAQs

How to make self-raising flour from baking powder and plain flour? ›

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. Many baking recipes require self raising flour, which is a flour containing baking powder. What is this?

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. Whisk the ingredients thoroughly in a large bowl or put them in a glass jar and shake well.

Self-raising flour has a specific ratio of flour to baking powder. To replicate self-raising flour the proportion is approximately 1 tsp baking powder: 150gm (1 cup) of plain flour. However, many recipes require a different proportion of baking powder to flour in order to achieve the desired leavening.

General Guideline

As a general rule of thumb, you'll want to use about 1 to 1 1/2 teaspoons of baking powder per cup of all-purpose flour. This ratio can provide the lift most recipes require.

It's easy to make a self-rising flour substitute at home. Here's our Test Kitchen's simple method to make self-rising flour: 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.

You can use this method to make the exact amount of homemade self-rising flour that you need for a specific recipe. 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.

A self-rising flour substitute made with all-purpose flour will produce a slightly less tender, but no less delicious, result.

A: Bisquick is a premixed baking product. It contains leavening (baking powder) and salt as same self rising flour does but also contains shortening.

As a result, your cookies might come out too fluffy and/or overcooked or dry inside. The texture is not going to necessarily be what you expected. This is a personal preference, of course, but many folks will tell you if you are following a recipe to always use AP flour instead of SR flour.

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.

What happens if you use baking powder with self-rising flour? ›

If you add too much baking powder, you'll taste it in whatever you baked. It's not a good taste, kind of bitter. Self raising flour contains a rising agent already, so you are just doubling up.

Too much baking powder can cause the batter to be bitter tasting. It can also cause the batter to rise rapidly and then collapse. (i.e. The air bubbles in the batter grow too large and break causing the batter to fall.) Cakes will have a coarse, fragile crumb with a fallen center.

The advice is: For every 150g plain flour, add 2tsp baking powder. Only add baking powder for every 150g - e.g. 150g, 300g, 450g, 600g, etc. If a recipe asks for extra baking powder or bicarbonate of soda in the list of ingredients then leave this out.

Self-rising flour and all-purpose flour have similar properties with two key differences: ingredients and uses. Ingredient-wise, self-rising flour contains all-purpose flour, salt, and baking powder, while all-purpose flour only contains ground endosperm.

Cake flour contains less protein than plain flour. So if you insist on using all-purpose flour, you can use 1 cup minus 2 tablespoons of plain flour plus 2 tablespoons of corn starch. In grams, for each 120g flour take out 15g flour and replace it with 15g cornstarch.

Here's a cooking tip

Use 3 level teaspoons of Baking Powder to 225g (8oz) of plain flour. Always use a dry spoon and replace the lid after use to ensure freshness. Dr. Oetker Baking Powder is a versatile raising agent for cakes, scones and pastries.