To substitute self-rising flour for plain flour (all-purpose flour) in a recipe, you'll need to make adjustments to the recipe to account for the differences in leavening agents. Self-rising flour already contains baking powder and salt, so you'll need to reduce or eliminate these ingredients from the recipe if you're using self-rising flour instead of plain flour.
Here's how you can do it, both by volume and weight:
By Volume:
1 cup of self-rising flour typically contains about 1.5 teaspoons of baking powder and 1/4 teaspoon of salt already added to it. So, to substitute self-rising flour for plain flour in a recipe, follow this conversion:
For every 1 cup of self-rising flour required in the recipe, use:
- 1 cup of plain flour
- + 1.5 teaspoons of baking powder
- + 1/4 teaspoon of salt
By Weight:
If your recipe specifies ingredients by weight, you can use the following conversion:
1 cup of self-rising flour weighs approximately 120 grams. So, for every 120 grams of self-rising flour required in the recipe, use:
- 120 grams of plain flour
- + 1.5 grams of baking powder
- + 0.25 grams of salt
Keep in mind that the exact amounts may vary slightly based on the brand of self-rising flour you're using, as some commercial self-rising flours may have slightly different ratios of baking powder and salt. Always check the package for precise information.
Also, note that when you substitute self-rising flour for plain flour, the resulting baked goods may have a slightly different texture or flavor due to the presence of the additional ingredients in the self-rising flour. So, it's generally best to follow the original recipe for the most consistent results, or you can make the substitution if necessary and adjust the other ingredients and liquid proportions accordingly to accommodate the changes in leavening agents.