Convert self-raising flour to plain flour
Conversion formula
Here’s the golden ratio: For every 150g of self-raising flour your recipe requires, use 150g plain flour + 1.5 tsp baking powder. Skip the salt unless your recipe specifically calls for it—most modern baking powders already contain it.
Why 1.5 tsp? Baking powder typically constitutes 4-5% of self-raising flour by weight. This ratio ensures your bakes rise without tasting metallic.
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Wait, where’s the baking powder? Hold that thought we’ll get to the secret ingredient in a second. First, let’s talk about why this conversion matters. Imagine you’re halfway through making scones when you realize your self-raising flour tin is empty. Panic mode? Not anymore. With plain flour and a little baking powder, you’re back in business.
Unit definitions
What is a self-raising flour (SRF)?
Self-raising flour is plain flour pre-mixed with baking powder and salt. It’s the shortcut baker’s love for recipes needing lift, like sponges and pancakes. Symbol: Often labeled as “SRF” in recipes. Common uses: Cakes, biscuits, and quick breads. Definition: 150g SRF = 150g plain flour + 1.5 tsp baking powder + 0.25 tsp salt.
What is a plain flour (PF)?
Plain flour is wheat flour without leavening agents. It’s the blank canvas of baking. Symbol: Labeled as “PF” or “all-purpose flour” in some countries. Common uses: Bread, pastries, and thickening sauces. Definition: Milled wheat with 10-12% protein content, no added raising agents.
Example calculations
- Example 1: A cake recipe needs 300g SRF.
Substitute with: 300g PF + 3 tsp baking powder.
Pro tip: Sift them together twice for extra airiness. - Example 2: For 225g SRF in pancakes:
Use 225g PF + 2.25 tsp baking powder.
No 0.25 tsp measure? A heaped 1/4 tsp does the trick.
Conversion tables
Self-raising flour to plain flour + baking powder
| Self-raising flour (g) | Plain flour (g) | Baking powder (tsp) |
|---|---|---|
| 150 | 150 | 1.5 |
| 300 | 300 | 3.0 |
| 450 | 450 | 4.5 |
| 600 | 600 | 6.0 |
| 750 | 750 | 7.5 |
Quick reference for small batches
| SRF (g) | BP (tsp) |
|---|---|
| 50 | 0.5 |
| 100 | 1.0 |
| 200 | 2.0 |
Historical background
Self-raising flour was invented in 1845 by Henry Jones, a British baker. His patent description called it “improvements in teh preparation of flour,” aiming to simplify ship rations during long voyages. Fun fact: The British Navy rejected it at first, fearing sailors would use the leftover baking powder to make explosives. By World War I, though, it became a kitchen staple.
Interesting facts?
- Expiry dates matter: SRF loses 50% of its leavening power after 6 months.
- Altitude adjustment: At high elevations, reduce baking powder by 25% to prevent over-rising.
- DIY vs store-bought: Homemade SRF often works better because you control freshness.
- Global differences: In the US, “self-rising flour” includes salt; in Australia, it doesn’t.
- Biscuit booster: The extra rise from SRF gives British biscuits their signature crumble.
FAQ
No, baking soda needs an acid (like vinegar or lemon juice) to activate. Baking powder already contains acid, so they work differently.
Store it in an airtight container for up to 1 month. The baking powder loses potency over time.
Reduce the added baking powder by half to avoid over-leavening. For example, if the recipe needs 1 tsp, add only 0.5 tsp.
Yes! Use the same ratio (1.5 tsp baking powder per 150g flour) with gluten-free plain flour.
Overmixing or old baking powder can cause this. Ensure your baking powder is fresh and mix batter until just combined.