What is self-rising flour, or self-raising flour as it’s also called? It’s a mixture of regular, all-purpose flour mixed with baking powder and salt. And yes, you can make it at home but why, when you can buy it? It’s convenient for starters and it’s been triple sifted to incorporate the ingredients. Granted, the flour settles but if you can add one ingredient instead of three, then I’m all about that.
If you’ve ever cooked any of my baking recipes you’d notice I use self-rising flour often. Just recently I shared a One-Bowl Banana Cake with Caramel Drizzle recipe and was asked several times whether all-purpose flour could be used in place of self-rising flour. Yes, but you need to add two teaspoons of baking powder to each cup of flour and a pinch of salt then sift it together. Nothing too strenuous but if you have self-rising flour on hand you can forgo that step. And many of you I know like being able to skip unnecessary steps when it comes to cooking.
Professional bakers will tell you having control over how much baking powder is in a recipe is key – that’s fine for professionals, but, if you’re at home whipping up a batch of Lemon Sour Cream Raspberry Glazed Muffins, self-rising flour is perfect for the job.
So if you like to bake, then I urge you to grab some self-rising flour next time you shop. It is a staple in my pantry. The other day I found a little cookbook my mum used to bake from. It didn’t have a published date but judging from the wording, the telephone number and the cost, it must of been published sometime in the 1950’s or 60’s. Even they used self-rising flour. Back then. And you need to too. Just make sure you label which is all-purpose and which is self-rising. I always keep one on the left and the other on the right but occasionally my husband will cook and he has mixed them up. You don’t want to do that. If you do though, taste them. Self-rising flour will have flavor and a slight spritz on the tongue. Chat soon, hugs, Lovoni xo
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