Self-Raising Flour: Vegan Cooking Guide
Self-raising flour has baking powder (and sometimes salt) pre-mixed in - it makes scones, sponges and quick breads simpler as you don't need to add a raising agent separately. The ratio is typically 2 teaspoons of baking powder per 150g (1 cup) of plain flour.
How to Use Self-Raising Flour
Use directly in scone, sponge and pancake recipes that call for it. Do not substitute plain flour 1:1 - you'll need to add baking powder separately (2 tsp per 150g/1 cup plain flour).
Nutrition
Similar to plain flour with the addition of sodium from the baking powder.
Chef's Tips
- Make your own: combine 150g plain flour with 2 level teaspoons baking powder and a pinch of fine salt.
- Use within 6 months of opening - the baking powder in self-raising flour loses potency over time.
- Don't over-mix batter made with self-raising flour - the raising agents activate as soon as wet meets dry.
→ Find the best substitutes for self-raising flour
Vegan Recipes Using Self-Raising Flour
Learn to cook with self-raising flour on video
Our Cook Like A Pro course covers vegan cooking techniques including how to get the most from plant-based proteins, flavour bases and dairy alternatives. Watch step-by-step with chefs Rupert Worden and Lisa Hinze.
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