Self-rising flour has an almost magical sound to it. And if you look at recipes that call for it, you’ll see that they do not call for the addition of salt or leavening agents, though biscuits, cakes and breads made with seem to rise up just fine. The reason for this is that self-rising flour is actually nothing of the sort. It is flour that has a leavening agent – baking powder – and salt added to it during packaging. Since the ingredients are evenly distributed throughout the flour, you will get the same nice lift to your baked goods every time you use it.
If you don’t have self-rising flour and you have a recipe that calls for it, you can make your own by combining 1 cup all purpose flour with 1 tsp baking powder and 1/4 tsp salt. Similarly, if you only have self-rising flour, you can reduce the baking powder and salt called for in a recipe that uses standard all purpose flour.
Now that being said, it is also worth noting that there are several brands of self-rising flour that have a lower protein content than all purpose flour (11% protein). They are effectively cake flours (8% protein). Wheat protein, or gluten, is what gives baked goods much of their structure, but it can also cause a bread to be too dense or tough. White Lily and Presto are two examples ofÂ self-rising brands that use a low-protein cake flour as their base, and if a recipe calls for one of them, you should use cake flour in place of all purpose in the conversion given above.
KatieAugust 3, 2007
Is self-raising flour not common over there? Here in Australia we have two main flours that are easily bought and used in recipes – Plain Flour and Self-Raising Flour. Very odd…maybe they are different, albeit similar, things?
JacobAugust 3, 2007
As katie said, the two main flours sold here in Australia is SRF and Plain Flour. Which is great for cakes and biscuits but in most of the supermarkets I’ve been in I can’t seem to find bakers flours for breads.
Claude PalmerSeptember 20, 2007
I was searching for information as to the first use of
self rising flour. As a small boy I can remember hearing some
of the ladies sneering at self rising flour and those who
used it. I am 80 years old so this must have been many years
ago. Oh! Yes! I am a biscuit maker and use White Lily flour
and Crisco. I have had many compliments of my biscuits. My
wife passed away and before she died she inducted me into the
biscuit making realm as well help me with other items.
I still have not learned when self rising flour first
was used. Have a good day! lazybones
CaitlenOctober 23, 2007
I was looking on here and you done have naything about protein or nutrious facts would be4 nice thanks 🙂
christineMay 1, 2008
hey wats the difference between self raising flour and yeast
sandraAugust 6, 2008
Which are the brands of flour that are non self rising?
Thomas TangDecember 17, 2008
When you mixed self-rising flour with water only and made to a dough, will the dough rise up after some time?
AllisonJanuary 20, 2009
I had one question to be answered, found it here quickly. Thanks for the information! 🙂
bill in norwayJanuary 25, 2009
I now live in Norway, and like many, many other countries S.R.flour is not found. I wanted to make scones and my English recipe called for S.R. flour – so I googled you and hey presto I find my answer. Thank you. However reading some of the comments of the obviously younger researchers fills me with despair. 🙁
Kat in El PasoFebruary 3, 2009
Is self rising flour the same as bread flour. I went to Culinary school and that is something I do not know.
patricia anneApril 19, 2009
I was geting ready to make a peach cobbler and had a question aout the flour – and I found the answer right away here! Thanks! I wish some of the other readers would behave appropriately!!
pppppppppppppppppAugust 15, 2009
what is the purpose of flour
GreeneeyAugust 28, 2009
what difference to the cake does it make to use self-raising flour instead of plain flour, salt and baking powder?
LynnSeptember 29, 2009
Making salt map dough and it calls for not self-rising flour. Is that the same as all purpose flour? Help!
kennyOctober 12, 2009
uhm.. what is the definition of self rising flour,…??
uhm.. pretty cool stuff 🙂
aliceNovember 9, 2009
what is self risinf flour used for…???…:)
SwedeDecember 10, 2009
Self-rising flour is rarely found in grocery stores in Sweden, which is annoying, because many English recipees calls for it.
Just like Bil in Norway I find that many comments and questions here fills me with despair 🙁
PAPDecember 4, 2010
OMG i am from england and we hace got no or all flour in the shops this year we have had pratically NONE ! :'(
lindsSeptember 26, 2011
can you substitute all purpose flour for whole wheat in making self rising flour?
JonathanDecember 5, 2011
For those in Europe: self-rising flour is just fluor that has had the baking soda and salt pre-added. It’s no different than taking regular flour and adding them. Some recipes use self-rising flour as its easier (you don’t have to have other ingredients on hand).
If your recipe rises through other means (like a pound cake that uses the eggs to rise) then accidentally switching them is a disaster. But if your recipe calls for baking soda and salt, you can skip them and use the self-rising instead. I personally have grabbed the wrong pack at the grocer, so I really hate self-rising flour, but some love it.
AnnOctober 7, 2012
Unlabelled flours. Is there a quick test to identify if flour is SR (self raising)?
OllieJuly 22, 2013
Self Raising flour and yeast are completely different. Self raising flour is normal flour mixed with baking powder and salt. Yeast is a living organism used as a rising agent in the making of bread. Don’t use self raising flour to make bread.
iyad.zahabiDecember 1, 2013
Can we use the self-rising flower in making Pizza ?
AaronJune 23, 2014
Thank for the recipe and the opportunity to nitpick: Self-rising flour is three-ingredients-in-one (flour, baking powder and salt). So I’ve got a one-ingredient biscuit recipe: pre-made dough.
MargaretJuly 30, 2014
Thank you! This was so helpful making a recipe today that called for it!!!!
MarthaSeptember 23, 2014
I’ve been baking for almost 50 years and didn’t realize there was a difference. I don’t think any of my recipe had ever called for SRF but this particular one does. Thanks for a simple and easy to understand explanation!
RoisinJanuary 14, 2015
No! Self Raising and Bread flour are not the same. Self raising contains chemical raising agents whereas bread flour is made with a different type of wheat so it has a higher gluten content which can capture the CO2 produced by the yeast when the yeast reacts with the sugars in the bread during rising. Come on guys its not that hard to understand.
MoroujJune 29, 2015
Thank you .. it was very helpful â˜ºâ˜º
ThithaMay 16, 2016
Do I still need to put yeast on my dough if I mixed self raising flour with bread flour
NicoleMay 16, 2016
If you are making a yeast bread, you will still need to add yeast. Self rising flour is designed for use in cookies, cakes and other recipes that do not require yeast.
PolinaSeptember 17, 2016
Some guys wrote they had been surprised by this text because SR flour is a common thing in their country. :-\ I live in Russia but i LOVE recipes of British and Irish cooks. You will never find this flour in Russian supermarkets so I’m glad to know here is a way to make it at home by myself 🙂
ShirleyNovember 6, 2017
I’m making a cake that calls for All purpose flour with 3 tsp. baking powder. If I use self rising flour would I need to add extra baking powder per cup?