Self-Rising Flour

Self-rising flour is a pre-mixed combination of all-purpose flour, baking powder, and salt, designed to make baking simpler and more consistent. It is not bound by seasonality and is available year-round. This ingredient is particularly common in Southern American and British cuisines, where it is often used to create quick breads, biscuits, pancakes, and other baked goods that require a leavening agent. Its convenience makes it a favorite for home cooks looking to streamline the baking process.

Self-Rising Flour Synonyms

Self-leavening flour
self-raising flour

Self-Rising Flour Substitutes

Different Forms/Types of Self-Rising Flour

Self-rising flour

A blend of flour, baking powder, and salt, pre-mixed for convenience in baking. It's used to create baked goods that are light and airy.

How to Choose Self-Rising Flour

When choosing self-rising flour, look for a fine, powdery texture without any lumps. The packaging should be intact with no signs of moisture or damage. It's important to check the expiration date as the leavening agents can lose their effectiveness over time. For those with specific dietary needs, there are also gluten-free options available.

Cooking/Prep Tips for Self-Rising Flour

Self-rising flour is a combination of all-purpose flour, baking powder, and salt, making it a convenient ingredient for bakers. When using self-rising flour, it's important to remember that additional leavening agents are usually not necessary, as the flour already contains baking powder. However, if a recipe calls for more rise, adjust with caution. Be mindful of the salt content in self-rising flour; you may need to reduce or omit additional salt in recipes. For consistent results, ensure your self-rising flour is fresh and has not expired, as the leavening power diminishes over time. When measuring self-rising flour, spoon it into the measuring cup and level it off with a knife to avoid packing it down, which could result in a denser product.

Shelf Life of Self-Rising Flour

Self-rising flour should be stored in a cool, dry place, away from any sources of moisture or strong odors. An airtight container is ideal to prevent the flour from absorbing moisture or smells from other foods. It can also be stored in the refrigerator or freezer to extend its shelf life, but should be brought to room temperature before use. Use within six months for best results, as the leavening power will diminish over time.

Recommended Brands for Self-Rising Flour

self-rising flour: King Arthur Flour, White Lily, Gold Medal

Cooking Techniques for Self-Rising Flour

Baking: Self-rising flour is primarily used for baking. It's ideal for quick breads, scones, and biscuits where a light, airy texture is desired. The leavening agents in the flour help the dough to rise without the need for additional yeast or baking powder.

Thickening: While not its primary use, self-rising flour can be used to thicken sauces or gravies. However, because it contains leavening agents, it may cause the sauce to puff up slightly, so it's best used in recipes where this effect is not an issue.

Batter Making: Self-rising flour can be used to create batters for fried foods. Its leavening properties contribute to a light, crispy coating when mixed with liquids like water, milk, or beer.

Popular Self-Rising Flour Recipes

Southern-Style Biscuits
Beer-Battered Fish
Strawberry Shortcake

Self-Rising Flour Nutritional Information (100g)

fat: 1.2 g
fiber: 2.7 g
sugar: 0.3 g
protein: 10.3 g
calories: 353 kcal
carbohydrates: 74 g

Flavor Combinations

Self-rising flour pairs well with ingredients that complement baked goods and fried foods. It works well with dairy products like butter, cheese, and milk, which can enhance the tender crumb of biscuits and scones. For a savory twist, herbs and spices like chives, garlic powder, or paprika can be added to the dough. In sweet recipes, self-rising flour pairs beautifully with sugar, vanilla, and fruits like blueberries or bananas.

Allergen Information

Self-rising flour contains wheat and is therefore not suitable for individuals with celiac disease or gluten sensitivity. When cooking for people with these conditions, alternative gluten-free flour blends that include a leavening agent should be used.