/ 125 g self-raising flour

Self-raising flour (also self-raising flour or self-rising flour) is a pre-blended mixture of wheat flour, baking powder, and salt. The flour is typically milled from soft wheat varieties, producing a lower-protein flour than bread flour. The baking powder is evenly distributed throughout the flour during production, allowing the leavening agent to activate upon contact with moisture during mixing, eliminating the need for separate chemical leavening agents in recipes.

Self-raising flour is primarily used in British and American baking traditions, where convenience and consistency are valued. The standard ratio of leavening to flour varies by manufacturer but typically contains 1–1.5 teaspoons of baking powder per 150 g (5 oz) of flour, along with a small amount of salt.

Self-raising flour is widely used in quick breads, scones, biscuits, cakes, and sponges where minimal kneading or proofing is required. It is particularly suited to applications where a light, tender crumb is desired, such as Victoria sponge, fairy cakes, and drop scones. In British baking, self-raising flour is considered essential for traditional recipes like cheese and herb biscuits or fruit scones. The ingredient simplifies the baking process by removing the need to measure out separate baking powder and salt, making it popular for everyday home baking. Care must be taken when adapting recipes: dishes designed for all-purpose flour may become over-leavened if self-raising flour is substituted without adjustment.