What type of flour do you use with the baking powder?

Self-rising flour is flour with baking powder and a little salt already added. It is a staple in many Southern recipes; it is traditionally made from a softer, lower-protein version of all-purpose flour, which grows there.

Can I use self-rising flour instead of regular flour and baking powder?

No. If your recipe calls for plain or self-rising flour, it’s important to remember that these two ingredients are not interchangeable and you must use the flour recommended in the recipe with any leavening agents, such as baking powder or baking soda.

Are all-purpose flour and baking powder the same?

Baking powder is a mixture of baking soda, acid calcium phosphate and starch. It is used as leaven. Baker’s flour is ground wheat and covers all flours used for baking, including cake flour, pastry flour, all-purpose flour, and self-rising flour. So yes, there is a very big difference.

What is the relationship between plain flour and baking powder?

Simply add 2 teaspoons of baking powder for every 150 g/6 oz/1 cup of plain flour. Sift the flour and baking powder together in a bowl before using, to make sure the baking powder is evenly distributed (or you can put both ingredients in a bowl and whisk together).

How much baking powder do you add to regular flour?


  1. Add 2 teaspoons of baking powder to every 6 oz/150 g of plain flour.
  2. Sift the flour and baking powder together before using to make sure everything is evenly distributed.
  3. If you are using cocoa powder, buttermilk, or yogurt, you can add ¼ teaspoon of bicarbonate of soda (baking soda) along with the baking powder.

How much baking soda should I add to self-rising flour?

To make baking powder, mix half a teaspoon of cream of tartar and a quarter teaspoon of baking soda. This provides the equivalent of a teaspoon of baking powder. To make self-rising flour, add a teaspoon of baking powder (or homemade equivalent) for 110g of plain flour.

Can I substitute self-rising flour with all-purpose flour?

If the recipe calls for plain flour with added baking powder (or other leavening agent), self-rising flour can be used instead, just omit the leavening agent. If the recipe doesn’t include baking powder or a leavening agent, don’t substitute plain flour for self-rising flour.

What is the difference between all-purpose flour and self-rising flour?

A mixture of durum wheat which contains more gluten and soft wheat is ground together to make all-purpose flour. …self-rising flour should only be used when a Recipe calls for self-rising flour because the salt and baking powder (which is a leavening agent) have been added and distributed evenly throughout the flour.

How to make all-purpose flour self-rising?

How to make self-rising flour from all-purpose flour

  1. For each cup of self-rising flour called for in your recipe, carefully measure the flour. You want 1 level cup (125 grams) of all-purpose flour.
  2. Add 1½ teaspoons (6 grams) of baking powder and ¼ teaspoon (1 gram) of kosher salt.
  3. Whisk to combine.

Can I replace the flour with baking powder?

Simply replace the plain flour in your recipe with self rising flour and follow the rest of the recipe as directed, omitting the baking powder and baking soda. Summary: Self-rising flour contains baking powder and can replace all-purpose flour in a recipe to help baked goods rise.