This is low-protein, low-gluten white or wholemeal flour with a raising agent mixed in. The most usual raising agent added is baking powder, but some brands also use bicarbonate of soda or other agents.
Cheese and tomato chutney turnovers
Spinach and cheese samosas
Gingerbread pancakes with parma ham and maple syrup
Tempura scallops and asparagus with ponzu dressing
Lemony pond pudding
Damson cobbler
Chocolate cola cake
Low-fat chocolate sponge cake
Bara brith
Breakfast muffins
Self-raising flour is widely available in UK supermarkets. Outside of the UK and USA, it is not commonly used.
Self-raising flour will not keep for very long. The baking powder absorbs moisture from the air, which reacts with other ingredients in the flour, affecting its ability to rise.
Self-raising flour is used in baking and cake-making, and is often an ingredient in packaged cake mixes. If you do not have self-raising flour, combine plain flour with baking powder and salt, or add raising agents separately in your recipe. Self-raising flour is often used as a short-cut in baking, or by vegans who do not eat eggs (the extra raising agent in the flour does the eggs’ work).
Article by Sejal Sukhadwala
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
BBC © 2013 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
