Home bakers and household cooks often notice that recipes specify either self-raising flour or plain flour. While both are broadly similar, they are not interchangeable due to key differences in composition and function.
What Is the Difference?
Self-raising flour has a leavening agent such as yeast or baking powder already incorporated into it, whereas plain flour does not. Self-raising flour may also contain additional salt. This makes self-raising flour ideal for baked goods like muffins and cakes that need to rise, while plain flour is better suited for roux, dredging fried foods, or recipes where no rising is desired.
Self-raising flour has a shorter shelf life because of its added ingredients. If the flour is past its use-by date, it will not rise properly, resulting in sunken cakes and muffins. It is essential to check expiry dates on baking ingredients.
Can I Use Them Interchangeably?
No. Using self-raising flour in a recipe that calls for plain flour will alter both taste and texture. For example, using self-raising flour in a roux or soup will cause the leavening agent to foam and expand, ruining the dish. However, if a recipe requires self-raising flour and you only have plain flour, you can make your own.
How to Make Self-Raising Flour at Home
To create self-raising flour from plain flour, combine 1.5 teaspoons of baking powder and 0.25 teaspoon of salt with 1 cup of flour. Whisk thoroughly to blend. Scale the recipe up as needed. This homemade mixture works as a direct substitute in recipes calling for self-raising flour.
