Yes, you can use self-raising flour as a substitute for plain flour and baking powder in certain recipes. Self-raising flour is a type of flour that already contains a leavening agent (baking powder) mixed in, which helps baked goods rise. Plain flour, on the other hand, does not contain any leavening agents.
If a recipe calls for plain flour and baking powder, you can use self-raising flour instead, but you need to make some adjustments to the recipe:
Replace plain flour and baking powder with self-raising flour:
For every cup of plain flour (125 grams) and 1 teaspoon of baking powder, you can use 1 cup (125 grams) of self-raising flour. This will already have the appropriate amount of baking powder needed for the recipe.
Omitting or reducing baking powder in the recipe:
Since self-raising flour already contains baking powder, you will need to omit or reduce the additional baking powder mentioned in the original recipe. If the recipe calls for other acidic ingredients (like buttermilk, yogurt, or sour cream), it's best to keep the original amount of baking powder to ensure proper leavening.
Keep in mind that self-raising flour might also contain some added salt, so if the recipe already calls for salt, you may want to adjust the amount or omit it if the self-raising flour contains enough salt for your taste.
It's essential to note that while self-raising flour can work as a substitute in many recipes, it may not be suitable for all types of baked goods. For recipes where you want more control over the leavening agent or when baking delicate items like cakes, using plain flour and measured baking powder is often preferred. However, for simpler recipes like muffins, pancakes, or biscuits, self-raising flour can be a convenient and effective substitute.