© Denzil Green
Self-Rising Flour is flour to which baking powder and salt have already been added.
It is meant as a convenience so that you don't have to stock baking powder at home, but it does deteriorate quickly in humid conditions, and has the disadvantage that you can't use it for pastry, etc. It is only meant for items such as cakes, muffins, dumplings, etc, to which you would normally add a leavener such as baking powder.
Self-Rising Flour is mostly used in Australia, the Southern US and in the UK (where it is spelled "Self-Raising"). It is relatively rare in Canada and the Northern States.
To 1 cup (5 oz / 140g) of all-purpose or plain flour, add 1/2 teaspoon salt and 1 1/2 tsp baking powder.
100g Self-Rising Flour, unsifted = 3 1/2 oz = 2/3 cup ordinary Flour plus 1/4 teaspoon salt plus 1 teaspoon baking powder
150g Self-Rising Flour, unsifted = 5 oz = 1 cup ordinary Flour plus 1/4 teaspoon salt plus 1 1/2 teaspoons baking powder
200g Self-Rising Flour, unsifted = 7 oz = 1 1/3 cup ordinary Flour plus 1/4 teaspoon salt plus 2 teaspoons baking powder
Wheat FlourAll-Purpose Flour; Baker's Flour; Bread Flour; Bromated Flour; Cake Flour; Chapati Flour; Durum Flour; Farina; Farine de Froment; Gluten Flour; Graham Flour; Instant Flour; Matzo Meal; Pastry Flour; Plain Flour; Self-Rising Cake Flour; Self-Rising Flour; Semolina; Sooji; Sprouted Wheat Flour; Stone-Ground Whole Wheat Flour; Wheat Flour; Whole Durum Flour; Whole Wheat Flour
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