How to Make Self-Raising Flour

What is self-raising flour?

It’s a special kind of flour you can already season with baking powder. Plain flour helps with the gluten network while baking powder is the leavening agent that gives the rise effect.

The self-raising flour was created by Henry Jones in the 1800s. In the past, it was used by British seamen to make better-baked goods at sea. Now, it’s a staple in every kitchen!

It’s no surprise that self-raising flour is a versatile and effective kitchen ingredient. And today. You’ll learn how to prepare it at home in less than five minutes! 

How to Make Self-Raising Flour

While you can buy self-raising flour in grocery stores, there’s an easier and quicker way to make it. You can make it at home without much effort and in little time. 

Once you learn this hack, you’ll surely be baking more often! 

Ingredients

These are all you need to make self-raising flour:

Plain flour

You have probably used plain flour before. It’s a powdered product, usually from milled wheat or grains. After sieving the milled grains, the flour will have a powdery texture.

Wheat grain is a popular ingredient used to make plain flour. But it is also made from corn, rice, rye, and more. You can use whichever suits your diet.

Flour has been long used in civilization, but it was only in the 19th century that milling technology for better flour was developed. Eventually, flour was made healthier with nutrients like iron. 

Plain flour usually has a white color because only the endosperm of the wheat is used. The flour is also exposed to oxygen for a lighter white color.

Sometimes, manufacturing companies fasten wheat aging with chemical agents that can cause the flour to become white. The plain flour today has a medium amount of protein from wheat.

Protein is necessary to activate the gluten structure of the flour. For instance, you can use low-protein flour for cakes but not for bread.

Why is the gluten network important? It helps with the structure, texture, and form of the food you’re making. Gluten is important in making dough and cooking different kinds of baked goods. 

According to Bakerpedia, you can use plain flour to make pancakes, cookies, bread, pizza, noodles, and other baked goods. I often use plain flour for Banana Puff Puff, Coconut Cake, and Plantain Bread.

How do you usually use plain flour? 

Baking powder

An article by Better Homes and Gardens mentioned that baking powder is a base and an acid. You can activate it with heat and water or moisture. Once activated, it will give your dishes a rising effect. 

You can use baking powder to give recipes a tender, soft, and airy quality. It also improves the flavor of food by intensifying the taste of baked goods.  

Whenever you add it to mixtures, the batter undergoes two stages of leavening. In the first leavening, the baking powder is activated with a liquid. On the second leavening, heat is applied and produces a rise. 

Remember that baking powder is not the same as baking soda. While the baking powder is already an acid, baking soda needs an acid, like vinegar, to activate. 

For instance, it’s a popular cleaning and deodorizing agent. It can help clean stovetops, sinks, oven racks, and drains. You can also get rid of any unpleasant odor with baking powder. 

In fact, baking powder can help boost the effects of your laundry detergent for cleaner clothes. You can also use it as a rinsing agent for fruits and vegetables. 

You will also find it easy to cook with baking powder. I usually use baking powder for Banana Bread, Nigerian Coconut Egg Rolls, and Pound Cake!

Can you believe that these are all you need to make self-raising flour?  Once you have these in stock, making multi-purpose self-raising flour will surely be easier and cheaper! 

Directions

Set your timer and see how quickly it takes to make self-raising flour. 

1. Place the sieve in a bowl. 
2. Add in the plain flour and baking powder. 
3. Then, filter the contents using the sieve and whisk. 
4. Store the self-raising flour in a jar until you need it.

Now, you have ready-to-use two-in-one flour that will help you make the best baked goods. Trust me; it will change your life in the kitchen! 

Tips

Here are some tips you might find helpful when making self-raising flour:

Making baking powder

Did you know that you can make baking powder at home?

Just combine half a teaspoon of cream of tartar and a quarter teaspoon of bicarbonate of soda. Note that it is equal to a teaspoon of baking powder.

Store it at room temperature, just like how you store regular baking powder. 

Testing baking powder

Before mixing the baking powder with plain flour, check if it is still active. 

1. Boil some water. 
2. Mix the baking powder with the hot water. 
3. If the mixture produces bubbles, then you can still use the baking powder. 

Self-Raising Flour Variations

Aside from the classic two-ingredient self-raising flour, you can also prepare it in other ways. For instance, you can add salt to add flavor and a preserving agent. 

Instead of plain flour, it is safe to use spelt flour, coconut flour, amaranth flour, oat flour, and whole wheat flour. In fact, you can also make gluten-free self-raising flour by using gluten-free plain flour. 

Recommended Tools

• Sieve: Filter the flour and baking soda with a sieve. 
• Whisk: Stir them together using a whisk. 
• Bowl: Place a bowl under the sieve.
• Jar: Store the self-raising flour in a jar.

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How to Use Self-Raising Flour

Self-raising flour is popularly used for baking. It is guaranteed to give your baked goods a fluffy, airy, and light rise. You can also use it to give deep-fried recipes a crunchy, flaky, and crispy quality. 

Here are some of the recipes I suggest with self-raising flour:

• Puff Puff
• Vanilla Cake
• Nigerian Buns
• Plantain Bread
• Crispy Chicken Wings
• Pan Fried Fish Fillet
• Pancakes
• Crispy Fried Fish

You can use self-raising flour whenever the recipe calls for plain flour and baking powder. However, do not use too much of it to prevent overpowering the flavors of the dish. 

Storage Tips

• At room temperature: Self-raising flour can last up to three to six months at room temperature. 

Frequently Asked Questions

How do you make self-rising flour?

You can make self-rising flour by mixing plain flour and baking powder. The mixture produces a leavening effect that can give baked goods a fluffy, airy, and light texture. You can also use salt to add flavor to the flour. 

What is self-rising flour?

Self-rising flour, also called self-raising flour, is a two-in-one baking ingredient that gives baked goods the proper structure and rise.

Whenever you want to bake something light, airy, and fluffy, use self-rising flour to get the best results!

What is a substitute for self-raising flour?

Healthline has several suggestions for substitutes for self-raising flour. You can mix plain flour with any leavening agent to get similar baking products.

Other options include spelt flour, oat flour, rice flour, and even coconut flour.

What is the difference between self-raising flour and regular flour?

Self-raising flour already has a leavening agent, while regular flour does not. Just adding baking powder can already turn regular flour into self-raising flour.