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Hi Bold Bakers!
I use Self-Raising flour in a lot of my cake recipes. It’s quite a common flour to use in your baking in Ireland. However it is not always available in stores around the world. I don’t want a simple thing like flour to keep you from making my recipes so I’m going to show you how you can make it easily yourself. You will get the same results as store bought, and you can make it just as you need it. What do you need? All purpose flour and baking powder, that’s it!
Working as a professional chef I have learned a lot of tip and tricks over the years. Now I’m going to show you some Bold Baking Basic that will equip you with the tools and skills to be able to tackle any baking endeavor in the kitchen.
How to make your own flour is important because every country sells different products. Also, find out how to make your own Cake Flour for the softest results.
In the U.S., salt is often added to their Self-Raising Flour. I choose not to but you can add 1/4 tsp per cup of flour. If you dip your finger into American Self-Rasing flour you will absolutely taste the salt. I always use salted butter and add salt into my baking so I choose not to add it to my flour mix.
This Self-Raising flour can be used in my Sticky Toffee Pudding in a Mug and many more of my Big & Bold recipe. And you can get more Bold Baking Basics including my Best Ever Buttercream Frosting, DIY condensed milk, How to Temper Chocolate and many more!
Try These Recipes!
How to Make Self-Raising Flour
Ingredients
- 1 cup (5oz/142g) all-purpose flour
- 2 teaspoons baking powder
Instructions
- For every 1 cup of flour you need, simply add the baking powder to the flour. Sift the flour and baking powder together into a bowl before using, to make sure the baking powder is thoroughly distributed.
- Label an airtight container with the name and date so you remember what it is and when you made it. Use within 8 weeks.
Hi Gemma, I’ve been making bread for years and years. One of the things that bread bakers need to know is that different flours are made from different kinds of wheat. I would suggest, as a reference, that all beginning bread makers or even those that are not beginners and have questions about flour and bread making, access the ‘King Arthur” web site. They can answer any questions about flours and bread making. I don’t know if you allow a comment such as this, but thought it might be helpful. I want to thank you for all of your help… Read more »
I make up 1 kg self raising flour at a time rather than for each recipe, I use the following:
1 kg palin white flour
5 level tbl baking powder
2 level tsp bicarbonate of soda
2 level tsp salt (optional)
Sift altogether 5 times and store in an airtight container out of the day light, light and heat affect the flour so keep it cool and dark.
Hi Gemma,
I’ve read/watched your recipes for a long time now but today I noticed something different that I hadn’t noticed before. Your recipe calls for 1 c (5oz). I was always under the impression that a cup is a cup (but to me I know it as 8 oz). Have I lost it or is there an actual difference. I’m wanting to try out your scones recipe. I don’t want to add more flour than necessary! Thanks.
I always enjoy your enthusiasm for baking. Love the accent and watching all the delicious things you make.
Great post, thanks Gemma! I used it as a reference for a self raising flour calculator: https://arw.me/flour/ that folk might find handy. Cheers!
Hi Gemma, I just used your recipe to make self raising flour. I’m now following your recipe for Best Ever Scones. It calls for self raising flour and additional baking powder. Why do we need additional baking powder if the self raising already has the baking powder in it?
Thanks Gemma ???? I use this recipe in making the self rising flour for your Best Ever Irish Scones and they’re very delicious!
Don’t skip the sifting step! I was distracted and didn’t notice it and had some lumps of baking powder in my scones. Ouch. (Note to self — In the future always in any recipe at least sift the baking powder so there aren’t little baking powder rocks!)
Hi Gemma, I always make my self raising flour but I use one teaspoon cream of tartar and half teaspoon baking soda per one cup of plain flour. I never buy self raising flour anymore. Cheers from Oz
Thank you for this! I’ve been wanting to make your Irish Scones and haven’t been able to find self-rising flour in the shops in St. John’s, Newfoundland
If you’re using store bought stuff, to make “ homemade “ then it’s not homemade! Because technically you still really do not know what’s in it!! So you shouldn’t say that you made it homemade when you clearly used store bought ingredients!!
you are lying to get people to watch ! homemade is completely from scratch!