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    You are in: Home / Community Forums / Breads & Baking / About self-rising flour
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    About self-rising flour

    Go to page 1, 2  Next Page >>
    Sun Jan 22, 2012 12:04 pm Groupie
    Hi all,

    Just bought Marriage's Self-rising flour for making cakes. To my understanding it doesn't need adding baking powder nor baking soda (Bicarbonate of soda). I asked the shopkeeper whether it needs adding baking powder and bicarbonate of soda. He insisted that it is necessary and reconfirmed it after checking. I have searched;

    and couldn't find an answer. Please help. TIA


    Sun Jan 22, 2012 2:46 pm
    Forum Host
    Self-rising flour has baking powder and salt included, so the recipes it's used in generally don't have those ingredients. Of course, there might be some circumstances where more are needed. If a recipes uses an acid ingredient, such as buttermilk, it might require some baking soda.

    It would be best used in a recipe that specifies self=rising flour.
    Red Apple Guy
    Sun Jan 22, 2012 2:57 pm
    Forum Host
    Duonyte is correct (goes without saying). Marriagesmilers self-rising flour contains: Organic Wheat Flour, Raising Agents, Sodium Hydrogen Carbonate Calcium Phosphate. This is baking powder and soda and apparently no salt.

    My favorite self-rising flour contains:

    When I make biscuits I use the self-rising flour and add no additional rising agents and none is needed.

    Sun Jan 22, 2012 11:58 pm Groupie
    Hi all,

    Thanks for your advice. On the packing bag of Marriage's self-rising flour there is a recipe for "Organic Apricot and marzipan fruit cake" same as;

    No requirement on adding baking powder and baking soda.

    I'm prepared baking a "Banana and Cinnamon Tea Bread" according to Kenwood recipes:

    If I used self-rising flour instead of plain flour do I need adding baking powder and baking soda? TIA

    What will be the substitute of sultana other than Raisins?

    Can I substitute fresh apricots with fresh peaches? Any other suggestions?

    Sun Jan 29, 2012 3:55 am Groupie
    Using self-raising flour is fine in baking. Input "self rising" in the search box above to see what you can get ..

    You can substitute self-raising flour for flour & baking powder & salt [US recipe] if, and only if, the aforesaid flour & bakingpowder & salt is an exact equivalent of homemade self-raising flour. From what I have seen, usually 1 c s/r flour = 1 c ap flour + 1 1/2 ts baking powder + 1/2 ts salt

    Looking at the Banana-and-Cinnamon-Tea-Bread, you cannot substitute self-raising flour for plain flour & leaveners.

    In it there is a complex reaction taking place:
    1. as a leavener, 1/4 ts baking soda will rise 1 cup[120g] flour
    but, in this recipe, the bicarbonate of soda [baking soda] is
    2. also the salt
    3. also an alkaline ingredient that counteracts cultured milk ingredients [sour cream, buttermilk, yoghurt, buttermilk, creme fraiche] to lighten the batter and texturise the crumb of the baked product..

    You may well find that in lots of recipes the amount of leavener increases/decreases in reference to the flour. Commercial self-raising flour would not be a substitute in those circumstances. Unless you can apportion the amount of baking soda that is working with the baking powder, then you will have to use plain flour ..

    Until you get the hang of using it, I would suggest using it in recipes formulated for self-raising flour, before trying substitutions.

    Coconut bread
    Garlic cheese bread
    Apple cheddar bread
    Cranapana bread
    pumpking bread
    Michele's Banana Nut Bread

    Sultanas other than Raisins? any dried fruit you like - cranberries, strawberries, etc

    fresh apricots with fresh peaches? any fresh fruit as long as it has a similar water content. eg nectarines, apples, pears, etc

    Further, try these ...

    Sun Jan 29, 2012 3:03 pm
    Forum Host
    As auzzi said, it's hard to convert a recipe that calls for flour, baking powder and salt into one that uses self-rising flour, because you cannot be sure how much salt and baking powder is in the self-rising flour.

    We have many recipes posted that use self-rising flour, why not explore those?,5557,10855,12530,2163,3708
    Sun Jan 29, 2012 11:51 pm Groupie
    Hi all,

    Thanks for your advice and pointers.

    Thu Feb 02, 2012 12:54 am Groupie
    Hi all,

    Just tested following recipe;

    Michele's Banana Nut Bread

    1/2 cup vegetable oil
    1 cup granulated sugar (adding only 3/4 cup to make the bread not so sweet)
    2 large eggs
    3 large ripe bananas , mashed
    2 cups self rising flour
    3/4 cup chopped pecans (using dried walnuts instead)

    Eating this bread feels as eating cookie. Self rising flour seems not suitable for making bread?

    Thu Feb 02, 2012 1:06 am Groupie
    Well, banana nut bread is more like a cake than regular bread.
    Thu Feb 02, 2012 1:07 am
    Forum Host
    This is a sweet bread or quick bread. Self-rising flour is mainly used in recipes of this type. Were you hoping to find something that was more like a bread for sandwiches or dinner rolls?
    Thu Feb 02, 2012 4:15 am Groupie

    I expect the cake/bread similar to:-
    Banana and Cinnamon Tea Bread

    I like the said tea bread very much, soft and tasteful. Almost I bake this tea bread each week. I expect trying some other bread/cake similar to its quality.

    I have been replacing banana with mango on the said tea bread. The taste was similar. If I don't inform you which is which you can't distinguish them. Therefore I stick on banana because less work.

    Thu Feb 02, 2012 8:25 am
    Forum Host
    The Kenwood recipe uses creme fraiche, which would affect the texture of the bread, the recipe does not have any dairy in it. I don't know how the golden syrup and sugar compare in sweetening power. This is something that you would have to experiment with, in order to get the equivalent result.

    I hesitate to suggest using the self=rising flour in the Kenwood recipe - that recipe has no salt, which your flour does.
    Thu Feb 02, 2012 9:56 am
    Forum Host
    This recipe might be closer to what you want to achieve - omit the baking powder and the salt, as your self-rising flour already has it, and add 1/2 tsp cinnamon, as in the Kenwood recipe. Banana Tea Bread
    This might be one to experiment with.
    Thu Feb 02, 2012 10:11 am Groupie
    duonyte wrote:
    This recipe might be closer to what you want to achieve - omit the baking powder and the salt, as your self-rising flour already has it, and add 1/2 tsp cinnamon, as in the Kenwood recipe. Banana Tea Bread
    This might be one to experiment with.


    Which recipe you was referring?

    Michele's Banana Nut Bread


    Thu Feb 02, 2012 10:47 am
    Forum Host
    No, this one - Banana Tea Bread
    - it has the bananas and sour cream, similar to the recipe you were trying to replicate.
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