Self raising flour is usually plain flour mixed with leavening agents (baking powder or bicarb soda) and salt. If you want to double check my math to know how we get to that magic number, read on.
The only flour I don’t recommend using is 00 flour which is normally used for making pasta – it has too high a gluten content which is likely to make your cake tough. *You can also use cake flour or all purpose flour. If the recipe lists it in cups, add the x amount of cups of flour directly into the bowl of your weighing scale, then add 5% baking powder. Think of it this way, there’s at least 5-10g of variance every time a recipe calls for a cup of anything anyway. Unless you’re doing something very technical, I doubt you’d notice the difference. you would substitute 200g self raising flour with 190g plain flour and 10g baking powder. I’m terrible with math so I tend to put in the amount of flour the recipe calls for and add 5% baking powder on top of that. The proper way to use this information in a recipe would be to make sure 5% of the total weight of flour was baking powder i.e. You can also sift it if you like, I almost never do though – the whisk combined with the mixing action of most stand mixers is usually enough to combine the two.
So 200g self raising flour = 10g baking powder and 190g plain flour.* You’ll need to make sure the baking powder is mixed through the flour – I usually just give it a bit of a mix with a wire whisk. Use 5% baking powder: 95% flour when recipes call for self raising flour. To get to the nitty gritty, the magic ratio is 5%. My problem is that I could never remember how much to use and when you’re in the middle of a recipe the last thing you need is to look up calculations and conversions. If you have plain or all purpose flour in your pantry, you can add baking powder to make your own self raising flour. I know of people who would bring back kilos of it in their luggage because even when it appeared at supermarkets self raising flour cost up to $5 per pack.
#MAGIC NUMBER SODA PLUS#
The truth is that I just don’t have the room, plus until relatively recently in Sri Lanka it was all but impossible to find.
Six types of sugars and at least four other types of flours but no self raising flour. If you looked in my pantry, you’d see that I don’t have any self-raising flour. Have you ever started baking a cake then realised that you were out of self raising flour?
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