Self Rising Flour 101: Quick Yet Comprehensive Baking Tips

If you want to rise in the baking world, you definitely need to know about Self Rising Flour.

Ok let’s start with how is flour made?

Here’s a simplified explanation. So flour is made of the wheat kernel, which has 3 parts – the Bran, Endosperm and Germ


To make white flour, the Bran and Germ are removed and only the Endosperm is used in the milling process.You may be wondering why though? 

Well the Bran contains high insoluble fibre whereas removing the Germ increases the shelf life of the flour – up to 6 or 8 months when stored in an airtight container. So what’s left is the Endosperm, which is rich in protein and carbohydrates enabling it to be used diversely, like in making Self Rising Flour.

A flour that rises itself? Is that what Self Rising Flour is? 

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You are almost there! Self Rising Flour is a type of flour that makes baking goods, for example bread, rise in the absence of yeast. It consists of a combination of all purpose flour, baking powder and salt. 

Hold up, wait a minute. All Purpose Flour?

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All Purpose Flour, just like the name suggests, is flour that can be used for all purposes. It is used in making a multitude of baking goods. That includes sweet tasting bread, biscuits, muffins and cakes, to savoury mouth-watering pizza and noodles! 

The flour can also be integrated with other types of flour or ingredients to create more possibilities, just like how it is used to make the Self Rising Flour.  

I have the ingredients, can I make my own Self Rising Flour?

Yasss you can! You just need to have the right ratio of those ingredients:

  • 1 cup of all purpose flour
  • 1 ½ teaspoons of baking powder
  • ¼ teaspoon of fine salt

What can I bake with Self Rising Flour?

Self Rising Flour is widely used to bake:

  • Quick Breads
  • Cakes
  • Pancakes
  • Cup cakes
  • Biscuits
  • Pizza

When should Self Rising Flour not be used?

Never ever use it to make yeast-raised breads or sourdough! 

Self Rising Flour should never be used in the presence of other leavening agents such as, yeast or baking soda. This is because the amount of leavening agents should already be adequate. 

Baking is a lot about getting the perfect amounts of ingredients to whip up something wonderful. So be careful when playing with the quantities or when substituting.
And there you go! *Sprinkles flour like the ‘Flour Bae’* 

New to baking? Check out our quick and easy 30 Day Guide for Beginner Bakers

Want to know more about flour? Check out The Ultimate Flour Guide for Baking

Want to know about the best flour for cakes? Check out Cake Flour Or Some Other Flour, Help Me!

Want Bread Baking Tips? Check out Bake Bread Like A Pro: Flour Types and Tips

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