Self-Raising Flour Substitute - Self-Raising Flour or Self-Rising Flour – How to make at home

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Self-Raising Flour Substitute - Self-Raising Flour or Self-Rising Flour – How to make at home

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This video is like watching paint dry – but it explains the difference between Self-Raising Flour or Self-Rising Flour
Both are very easy to make at home. I will show you how to make 1 kilo each both versions and you can decide which you would like to make to follow your recipes.

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1 kilo self-raising
1 kilo AP flour
58g Baking Powder

1 kilo self-rising
1 kilo AP Flour
45g Baking powder
10g Salt

If you are worried about salt content 100g of flour has 1g of salt NOT much EH!

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Thanks for this. I've saved a bunch of different recipes for making SR flour over 50 years of wanting to make favourite British recipes without access to it, and they're never quite the same so I dither and end up up not trying them.
This is very clear and I'm so grateful. 👍🤗💖

Beruthiel

I think I'll give this a try. I can buy self raising flour here but I tend to mainly have more bags of plain flour in the cupboard :). Thank you for sharing x

Sooz

Now I know how to make my own self-raising / rising flour. Thanks. Sometimes it's good just to watch ⌚ the paint 😂

georgebowman

Thank you for showing the difference and how to make the flours. I am in the US but follow some British channels. Now I can make self raising flour.

MJLWis

Never knew there was a difference . Can you please give some examples as to witch one is best to use for what ? Canada .

johnspruit

Rik, I did enjoy this video. when i saw how the sifted flour made a perfect “Bell Curve” each time. Iit reminded me of the course i took on Statistics, and how everything in a bag.. a bag of sand or flour or data or random numbers will fall out into a curve, with the Mountain peak, and slopes and outliers at the bottom. And what does that have to do with cooking? Because there is a Science to cooking, and the interaction of ingredients and. weights and measures to obtain perfect results. So, i wonder why a Chef like yourself will create his own self raising & aelf rising flour? .. There must be an advantage to using it instead of plain flour, or you would not go to the trouble. . . i have been baffled about the fuss over relf rising flour. i never heard of it until 6-7 yrs ago when someone gave me a bag of self rising flour.. I made one batch of biscuits from that bag and they did not rise.. the recipe called for melted butter and sour cream..nothing else, no added Baking powder. Anyway, is there a Chef’s secret behind using Self Raising or rising flour? Thank you. I hope you see my comment, it has been 2 yrs since you posted this How to Make at Home video. ❤

prarieborn

Can't believe this has no comments Rik. Which one do you use to do naan? I actually prefer yeasted naan. Are you using single or double acting Baking powder?

gdlivo

Am I understanding I need self rising flour and AP flour to make the recipe? So there isn’t a recipe for just the self rising flour?

rebeccanelson

Now I know the difference. I thought it was just pronunciation, like Zee-Bra vs Zeb- bra🦓
For the Amer that are not use to metric a kilo is 1000 grams which is about 8 cups of flour

eveny

I would like to know the protein content of your flour please.

abrahimroostaian

Self-Raising Flour Substitute - Self-Raising Flour or Self-Rising Flour – How to make at home

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