We're continuing our exploration of the intricacies of modern cooking. Today, we'll explore what self-rising flour is, how it differs from traditional flour, and what recipes it's used in. As a bonus, we'll share how you can quickly make a similar mixture at home for fluffy baked goods and a variety of desserts.

Self-rising flour and its features

The recipe for self-raising flour was first proposed in the mid-19th century by the Englishman Henry Johnson with the aim of improving the taste and texture of the dough used to bake bread for English sailors.

The baker claimed that flour prepared according to his recipe had the ability to impart a distinctive fluffiness and rich flavor to dough. The effect was indeed highly praised, and by 1855, all bread for the country's sailors was being baked with self-rising flour.

Self-raising flour - features, recipe

Today, self-raising flour, often referred to as "confectionery flour," is widely used in the preparation of a variety of dishes. Using this product, you can prepare:

  • fluffy pancakes or fritters;
  • gingerbread and cookies;
  • Viennese waffles;
  • cupcakes and muffins;
  • biscuits;
  • dough for pies, buns, open or closed pies and other baked goods.
How to make self-rising flour

Self-raising pastry flour is ideal for any dough whose porous texture is formed by saturating the mass with carbon dioxide bubbles, as the mixture contains:

  • premium flour;
  • table salt;
  • soda (sodium bicarbonate);
  • acid phosphates (acidity regulators).
By analyzing the ingredients, you can see that self-raising flour is, in fact, simply high-quality wheat flour, thoroughly mixed with salt and baking powder.

How to make self-rising flour

You can also make self-rising flour at home. This mixture is significantly cheaper than store-bought flour, but it works just as well. Reviewing reviews from experienced cooks, you'll see that store-bought flour doesn't always live up to expectations, whereas by making your own self-rising flour, you can always be confident in the safety and quality of your ingredients.

Recipe No. 1 – with baking powder

The easiest way to prepare a dry mix of baking ingredients is if you have baking powder at home.

Ingredients:

  • premium flour – 1 cup (190 g);
  • fine salt (extra) – 1 pinch;
  • baking powder – 1 teaspoon;
A simple recipe for self-raising flour

Preparation:

Step 1. Pour the required amount of flour into a bowl, add salt and baking powder according to the recommended proportions.

Self-Rising Flour Step-by-Step Recipe - Step 1

Step 2. Mix dry ingredients thoroughly with a whisk or fork.

Self-Rising Flour Step-by-Step Recipe - Step 2

Step 3. Sift the dry mixture through a sieve 3-4 times to ensure all ingredients are distributed as evenly as possible.

Self-Rising Flour Step-by-Step Recipe - Step 3

Recipe #2 – using homemade ingredients

If you don't have baking powder at home, you can make your own baking powder and then combine it with flour and salt to create a ready-to-use baking mixture.

Ingredients:

  • corn starch – 122 g (can be replaced with flour);
  • soda – 48 g;
  • citric acid – 30 g.
Homemade self-rising flour recipe

Preparation:

Step 1. Grind citric acid in a coffee grinder.

Homemade Self-Rising Flour Recipe - Step 1

Step 2. Pour starch (or flour), baking soda and citric acid into a bowl according to the recipe.

Homemade Self-Rising Flour Recipe - Step 2

Step 3. Mix dry ingredients thoroughly with a whisk or fork.

Homemade Self-Rising Flour Recipe - Step 3

Step 4. Sift the mixture through a sieve 3-4 times to achieve the most uniform distribution of ingredients in it.

Homemade Self-Rising Flour Recipe - Step 4

Step 5. Baking powder can be poured into an airtight container and added to the flour immediately before preparing the dough, or you can immediately prepare self-rising flour using it according to recipe #1 above.

Homemade Self-Rising Flour Recipe - Step 5

Recipe #3 – Gluten-Free

If you or someone you love suffers from gluten intolerance, self-raising flour, as suggested in this recipe, may be a lifesaver.

Ingredients for 1 kg of gluten-free flour:

  • grain flour (dark) – 400 g;
  • starch – 600 g;
  • xanthan – 10-20 g.

Grain flour can be made from brown rice, buckwheat, corn, millet, amaranth, quinoa or sorghum.

As starchy component You can use corn or potato starch, or rice or potato flour (tapioca starch is also suitable).

For more information on making gluten-free flour for baking and desserts, watch this video:

Questions about using self-rising flour

1. Is confectionery flour harmful to health?
It all depends on the ingredients in the mixture suggested by the manufacturer. If the mixture contains only flour, salt, baking soda, and an oxidizer, it won't pose any health risks. However, some manufacturers add additional ingredients (such as stabilizers) that can accumulate in a person's body.
2. Is it possible to make yeast dough with self-raising flour?
Yes, this type of flour can be used for baking, but confectionery flour is originally intended for dough recipes in which the reaction of soda and acid plays a leading role.
3. How to replace regular flour with self-raising flour?
Instead of regular flour, you can use self-raising flour in the same amount, just do not add additional salt and baking powder to the dough (these ingredients are already included in the mixture).
4. Why didn’t the dough made with confectionery flour rise?
If the dough doesn't rise, it means the ingredients in the mixture didn't react chemically. This most often happens when the flour is past its expiration date or is stored in unfavorable conditions for too long. To ensure the mixture works properly, be sure to sift the flour before using.
5. Which brand of self-raising flour can be purchased in Russia?
We have this product represented by the following brands:
• Poods;
• Garnec;
• Capital mill;
• Uvelka;
• Tikhoretskaya;
• Sarepta.

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