If a recipe calls for self-raising flour but you only have plain (anyone ever baked a cake in mainland Europe?! Self-raising flour doesn’t exist!) It is a very British ingredient and sometimes you are in a pinch so here is what you can do to make plain flour act as self-raising flour.
How To
There is some dispute across the internet for how best to recreate self-raising but we found the following ratio to be the best:
For every 100g plain flour, 5g of baking powder is needed. 5g = 1 tsp. Scale up as you need!
If you need a refresher on baking powder versus baking soda, it’s here!
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