#Self v rising flour plus
In the US self-rising flour also contains added salt which can lead to some of the recipes tasting a little too salty if this flour is used.Īs a guide, Nigella uses 150g (1 cup) plain flour plus 2 teaspoons baking powder to replace self-raising flour in recipes. It also saves cupboard space as you only need to keep one bag of flour plus a small container of baking powder. Of course you need to check that the baking powder you add to the plain flour is also within its "use by" date, but Nigella has found this approach to be more useful for her. It can come in white flour, wholewheat flour, and even gluten free blends.
It’s often used in recipes that don’t have any leavening agents in the ingredients (like baking powder or baking soda), and cuts down on the number of ingredients needed. Self-raising flour contains baking powder but as baking powder will expire after a period of time you need to use up self-raising flour more quickly than plain flour. Self-rising flower is basically a mixture of all-purpose flour, baking powder and salt at a ratio of 1.5 teaspoons of baking power and 0.5 teaspoon of salt. Self rising flour is a combination of white flour, baking powder, and salt. Nigella prefers to use a combination of plain (all-purpose) flour and baking powder rather than self-raising (self-rising) flour for practical reasons. I have baked many of Nigella's recipes but I am wondering why she favours plain flour plus baking powder as opposed to using self-raising flour? It is a question I have pondered over for some time! Our answer
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