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Very informative. Thank you. Just a quick question. For the Self Raising Flour, the recipe calls for 1 cup (250 mL / 140g) all-purpose flour and the Self Rising Flour calls for 1 cup (240 mL / 120g) all-purpose flour. Why the difference in volumes/weights between the two. Thanks & keep up the good work.
Great history lesson on the differences. As and American living in Europe, confusion with European equivilants and lack of product availability, these type of videos help. A lot. Thank you.
I have been trying to work on my breads skills for two years of videos, and I do not recall anyone mentioning self-raising flour until yesterday? Thank you for clearing this up;)...
Not only do I GREATLY appreciate this video for understanding and the actual recipes, I SO LOVE that *BLUE DOT* by the title!! It's made it SO MUCH easier to find your videos where I've saved things then have to scroll and look carefully. EXCELLENT THINKING! Thank You!
This helps me use my plain all purpose or pastry flour in recipes that call for either self raising or self rising flour. Actually, I use home milled whole grain flour for everything, hard white wheat, and have become accustomed to, and love, the products that result, which aren't quite the same as those that use all purpose or pastry flour.
The cultural differences are pretty fascinating. As an Australian, self-raising flour is something we take for granted. It's sold in every supermarket in all kinds of sizes, most brands will have various sizes of plain and self-raising flour. Canada has always interested me for the mish-mash of Commonwealth, French, and US influences when it comes to things like ingredients and availability, ingredient names, etc. I'd love to see a video where you break down baking soda vs baking powder, the history of them, what each should be used in, and substitutions/conversions.
Thanks for explaining! I’ve wondered way they said it differently. Now I can make my own! Now I’ll check to see if there’s either of them in my local store & which name they use!
I really enjoyed the explanation of the difference between the two and also taking your time explaining the history behind it. Happy Holidays from Ontario,Canada.
Thank you! It was really helpful. In my country, Both self rising flour and self raising flour are hard to get. Whenever English cookbooks call for self raising/self rising flour, I make them by myself.
Actually, I've found this to be very helpful! I was researching naan bread and it called for self raising flour (It was a British channel), I didn't know there was a difference before. Also, I've always used Brodie's Self Raising flour. With your information I can now replicate both with a fair amount of accuracy - and hopefully won't mess up a recipe. THANK you!
Please, can self-raising flour be used for baking bread, mince pie, to make chin chin and other pastry product? Does the self-raising flour require additional baking powder? Thanks
Thank you so much for this video! Figuring out the types of flour and how to use the right one in recipes has always been challenging. I do have a couple of comments to make. I tried Brodie self rising flour some years ago and found it extremely salty! Have they changed the recipe? Also I think you are right in saying that plain flour in England is made with soft wheat and like the self raising English flour it needs to be sifted. I think you can sometimes find ( at an exorbitant price ) self raising flour in British specialty stores. I only recently discovered that English flour tastes different from Canadian all purpose flour and that is what accounts for my sister’s scones in England tasting better than mine! Love your videos.
Very informative! The only time I ever used self rising flour was in a southern biscuit recipe calling a huge amt of melted butter and NO liquid..biscuits did not rise. and were a gooey mess. Maybe my SR was too old. and had lost its kick? Today I want to bake a pound cake that calls for 2 cups all purpose flour. plus 1 cup self rising…Most pound cake recipes do not use any leavening and depend on eggs to give the rise, but this one adds that bit of insurance. Thank You!
Self rising flour I don't see very often on the shelf in my area . when i I do find it. I buy it up fast. I have about 60 pound's put away but I need more 😀👍
Thank you so much for explaining the difference between self-raising and self-rising flour. I live in UK and did not even know 'cake flour' (in U.S) existed. We do not have cake flour in UK (as far as I know). Very clear explanation.
So I see your using the flour I use which recipe is best if then making bread, biscuits, cakes, scones ext because I only use all purpose flour ? Which one should I use then please. Yes got confused at then end there.
Very informative! Just one question: why is 1 cup of all purpose flour listed as 140 g for self-raising flour, but only 120g for self-rising flour? I realize defining 1 cup of flour in grams depends on a bunch of factors including how you measure and what brand of flour you use, but presumably you're using the same method for both here. I'm in Japan, using Japanese flour and baking powder, trying to make a British recipe that calls for 100g of self-raising flour. Hoping to find a precise way to calculate what percentage of flour to baking powder I need.
Toby, the commonwealth self raising uses metric cup (which holds 250ml of water per cup) and the American self-rising uses imperial cup (which holds 240ml of water per cup). His teaspoon measurements are also different if you noticed.
Hey thanks for the video.I think is stupid and cost to much in Sweden where I live. How hard can it be to put bakingpowder in a recipe and use all purpuse flour.
Thank you for this video. You *may* have saved me from making a mistake. I recently came across a recipe that calls for AP flour AND self-raising flour. I could not find self-raising flour in my local Southern California supermarkets, so I turned to Amazon (they have everything, right?). I ordered a 2# bag from Amazon, but after I received the flour I discovered that I had received self-rising flour. After further investigation, I found out that Amazon does not carry self-raising flour. My question is, can I use the Lily brand self-rising flour that I purchased from Amazon in my recipe (chocolate chip cookies) by adding or subtracting an ingredient from the cookie recipe? Thank you so much.
I'm in Australia, obviously a very British influenced Commonwealth country. I always have at least a kilo bag of both plain and self-raising flour in my pantry.
Found it curious that the video content seemed to indicate the use of self-rising flour as being limited to the U.S. South. In reality, self-rising flour is known and used throughout the entire United States.
I just purchased (September 2024) a 2.5 kg bag of Robin Hood Brodie self raising cake and pastry flour. I haven’t seen this before in the grocery store in Oakville so I think it is a new product.
Glen, Can I use 00 pizza flour to make self rising flour successfully? Or should I ask to make outrageously successful biscuits? Or would the high protein in the pizza flour make terrible biscuits?
Thanks for this video as I frequently use your recipes and some from UK sources such as BBC cooking. I just got back from the Wikipedia page for "Cup (unit)", and was faced with more conversions than I expected. It's like being a Renaissance merchant converting florins to ducats then to shillings. Would that British privateers had not auctioned M. Dombey's weights on his voyage to see Thomas Jefferson in 1794. The US might be metric today.
Could you please do the measurements starting with a 5lb bag of flour?. Is it ok to make ahead and store? Thank you so much......baking in New England.......
Im in Philippines. Trying to bake. Its very basic here flour quality and types are very limited. Plain flour and I bought cake flour the other day. Available in local shops. Other stuff is available in on line shop. Im learning. Thanks.
Thank you, as I have cook books from when I lived in the United kingdom and the southern United states. I had no idea how to get the US product here in Canada, now I won't have to. 👍👍
Hmmmm... Let's suppose you need more than just 1c of flour and your recipe calls for 4c of flour... Would you now need to have 8tsp of baking powder for the self raising flour? (or 6tsp of baking powder & 2tsp of salt)?
In summary then: USA 🇺🇸 (South) uses 1+1/2 teaspoons of Baking Powder & NaCl🧂Conversely.... UK 🇬🇧 uses 2-TWO teaspoons of Baking Powder NO EXTRA SALT🧂at all. Guess, UK folks have less heart failure & less🦶🦶swelling. Isn’t that just bloody brilliant🤓?!
So sorry @Carolle Enkelmann that you couldn't figure it out... I use Metric cups (since I'm in Canada), but for those who are confused by this I put a giant on screen message at 0:56 that the recipe is at the end of the video 5:20 where the recipe is in cups, Metric cups, and by weight. If you couldn't find it there, the full recipe and information is in the description box below the video (click the "Show More' Button) where again the recipe is in cups, Metric cups, and by weight. This is the same for all of our videos and recipes.
Doubling the Self Raising Flour recipe would require the following amounts: 2 cup (500 mL / 280 g) all-purpose flour 4 tsp (20 mL) baking powder Doubling the Self Rising Flour recipe would require the following amounts: 2 cup (480 mL / 240 g) all-purpose flour 3 tsp (14 mL) baking powder 1 tsp salt
Informative, and amusing. However, once you start talking about cups of flour, I am afraid I would argue that you start with a degree of inbuilt imprecision that you might as well just not measure anything. We don’t know exactly what the volume of a cup is, and even if we did, we do not know what the specific density of flour is, as it depends so much on how the flour is packaged and how you handle it. I have it from good authority of an old fashioned retired chef from Yorkshire in England - that means a no nonesense straight talking Northerner, the best kind - that when it comes to baking, you should measure flour by its weight in grams. Ok, if you are in the US, and insist on non-metric, then please go for pounds, ounces, etc., but cups I use to drink tea in.
You are entitled to your opinion based on your bias - but we've been measuring by volume for generations here in Canada and it works out just fine. Weigh if you wish, but also know that everything works out just fine if you don't.
You’re making to much of this. The only true difference between the two is one have salt one doesn’t, one has 10 mil of baking powder, and one has 7mil of baking powder! It’s not that hard. Besides when you make scones you have to add baking soda to react to the baking powder.
@Peter Michelson Baking Powder doesn't need anything other than a liquid (water, milk, juice, etc) to start it's reaction. Baking powder is already a mixture of two dry components: baking soda (sodium Bicarbonate) + a dry acid (monocalcium phosphate or tartaric acid). So you don't need to add baking soda to react to the baking powder... As for making too much of it - if you sub one for the other without knowing the difference; your baking may not turn out as expected.
Thanks for watching. If you liked it - subscribe, give us a thumbs up, comment, and check out our channel for more great recipes. Please share with your friends. Even if you didn't like it - subscribe and hit that bell button so you'll never miss a chance to leave a comment and give a thumbs down! ^^^^Full recipe in the info section below the video.^^^^
Very informative. Thank you.
Just a quick question. For the Self Raising Flour, the recipe calls for 1 cup (250 mL / 140g) all-purpose flour and the Self Rising Flour calls for 1 cup (240 mL / 120g) all-purpose flour. Why the difference in volumes/weights between the two.
Thanks & keep up the good work.
Thank you for the informational video! Now I almost felt like a food scientist :P
Great history lesson on the differences. As and American living in Europe, confusion with European equivilants and lack of product availability, these type of videos help. A lot. Thank you.
I have been trying to work on my breads skills for two years of videos, and I do not recall anyone mentioning self-raising flour until yesterday? Thank you for clearing this up;)...
Very Helpful! I didnt know this and now I do!
I had no idea that there was a difference. Thank you for clear info and an interesting video.
Not only do I GREATLY appreciate this video for understanding and the actual recipes, I SO LOVE that *BLUE DOT* by the title!! It's made it SO MUCH easier to find your videos where I've saved things then have to scroll and look carefully. EXCELLENT THINKING! Thank You!
This helps me use my plain all purpose or pastry flour in recipes that call for either self raising or self rising flour. Actually, I use home milled whole grain flour for everything, hard white wheat, and have become accustomed to, and love, the products that result, which aren't quite the same as those that use all purpose or pastry flour.
The cultural differences are pretty fascinating. As an Australian, self-raising flour is something we take for granted. It's sold in every supermarket in all kinds of sizes, most brands will have various sizes of plain and self-raising flour. Canada has always interested me for the mish-mash of Commonwealth, French, and US influences when it comes to things like ingredients and availability, ingredient names, etc. I'd love to see a video where you break down baking soda vs baking powder, the history of them, what each should be used in, and substitutions/conversions.
Thanks for explaining! I’ve wondered way they said it differently. Now I can make my own! Now I’ll check to see if there’s either of them in my local store & which name they use!
This! If you are searching for an explanation - this is the way to go!
I enjoyed and found this video helpful and instructive. Thanks for sharing your knowledge!
I really enjoyed the explanation of the difference between the two and also taking your time explaining the history behind it.
Happy Holidays from Ontario,Canada.
This could not have been more timely! I have self-rising flour and self-raising recipes and have been doing the conversions all morning.
Awesome thanks so much!
Thank you! Not confusing actually was very very helpful!!!
You're dangerous and addictive with culinary history😁! This is beyond cool. Thank you!
So true lol, I've been home sick for a week bingeing on RUclips.
Thank you! It was really helpful. In my country, Both self rising flour and self raising flour are hard to get. Whenever English cookbooks call for self raising/self rising flour, I make them by myself.
You answered my questions perfectly and I see that I was looking for the wrong thing and I found the right thing!
Actually, I've found this to be very helpful! I was researching naan bread and it called for self raising flour (It was a British channel), I didn't know there was a difference before. Also, I've always used Brodie's Self Raising flour. With your information I can now replicate both with a fair amount of accuracy - and hopefully won't mess up a recipe. THANK you!
Thanks so much! I have 5 lb of all purpose flour and needed two cups of self rising for biscuits. Seem silly to buy.
Now I can make it myself!
Self rising 1 cup flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt
self raising 1 cup flour 2 teaspoons baking powder
Thanks!
Thank you so much
Thanks, Glen... I always thought that recipes that stated 'self-raising', that it was a typo. You helped alot!!!
Thanks. Now I know how to make...self raising or self rising flour. Can't find those here in our place.
Please, can self-raising flour be used for baking bread, mince pie, to make chin chin and other pastry product?
Does the self-raising flour require additional baking powder?
Thanks
Thank you so much for this video! Figuring out the types of flour and how to use the right one in recipes has always been challenging. I do have a couple of comments to make. I tried Brodie self rising flour some years ago and found it extremely salty! Have they changed the recipe? Also I think you are right in saying that plain flour in England is made with soft wheat and like the self raising English flour it needs to be sifted. I think you can sometimes find ( at an exorbitant price ) self raising flour in British specialty stores. I only recently discovered that English flour tastes different from Canadian all purpose flour and that is what accounts for my sister’s scones in England tasting better than mine! Love your videos.
Thank you, it was very clear and helpful. Thank you
You did help thanks
All knowledge is helpful 👌
Thank you 😊
Very informative! The only time I ever used self rising flour was in a southern biscuit recipe calling a huge amt of melted butter and NO liquid..biscuits did not rise. and were a gooey mess. Maybe my SR was too old. and had lost its kick? Today I want to bake a pound cake that calls for 2 cups all purpose flour. plus 1 cup self rising…Most pound cake recipes do not use any leavening and depend on eggs to give the rise, but this one adds that bit of insurance. Thank You!
Thanks
Self rising flour I don't see very often on the shelf in my area . when i I do find it. I buy it up fast. I have about 60 pound's put away but I need more 😀👍
Thank you so much for explaining the difference between self-raising and self-rising flour. I live in UK and did not even know 'cake flour' (in U.S) existed. We do not have cake flour in UK (as far as I know). Very clear explanation.
So I see your using the flour I use which recipe is best if then making bread, biscuits, cakes, scones ext because I only use all purpose flour ? Which one should I use then please. Yes got confused at then end there.
You absolutely helped me thanks so much I an fro RSA Sunny Cape town
In the Southern USA, selfrising flour streamlines the morning biscuit making routine.
I KNEW THERE WAS A DIFFERENCE! Thanks for making this video!
Very considerate and helpful, a should be useful to me I expect.
Good job! Very helpful. Thank you!!
Thank you very much! So informative and makes it easy to remember.
You are good. You explained it really well. Thank you for making this video. Merry Christmas.
Very informative! Just one question: why is 1 cup of all purpose flour listed as 140 g for self-raising flour, but only 120g for self-rising flour? I realize defining 1 cup of flour in grams depends on a bunch of factors including how you measure and what brand of flour you use, but presumably you're using the same method for both here.
I'm in Japan, using Japanese flour and baking powder, trying to make a British recipe that calls for 100g of self-raising flour. Hoping to find a precise way to calculate what percentage of flour to baking powder I need.
Toby, the commonwealth self raising uses metric cup (which holds 250ml of water per cup) and the American self-rising uses imperial cup (which holds 240ml of water per cup). His teaspoon measurements are also different if you noticed.
Thankyou for clarifying the difference in measurements.
Hey thanks for the video.I think is stupid and cost to much in Sweden where I live. How hard can it be to put bakingpowder in a recipe and use all purpuse flour.
This was very helpful.
Thank you for this video. You *may* have saved me from making a mistake. I recently came across a recipe that calls for AP flour AND self-raising flour. I could not find self-raising flour in my local Southern California supermarkets, so I turned to Amazon (they have everything, right?). I ordered a 2# bag from Amazon, but after I received the flour I discovered that I had received self-rising flour. After further investigation, I found out that Amazon does not carry self-raising flour. My question is, can I use the Lily brand self-rising flour that I purchased from Amazon in my recipe (chocolate chip cookies) by adding or subtracting an ingredient from the cookie recipe?
Thank you so much.
What is in the cake flour then?
this is exactly what I needed~
will this work on rye flour?
I'm in Australia, obviously a very British influenced Commonwealth country. I always have at least a kilo bag of both plain and self-raising flour in my pantry.
Thank you. You helped a lot.
White Lily is my favorite . My Mom used Robin Hood after we moved to Ohio but I haven’t seen it in the stores in years.
Found it curious that the video content seemed to indicate the use of self-rising flour as being limited to the U.S. South. In reality, self-rising flour is known and used throughout the entire United States.
I just purchased (September 2024) a 2.5 kg bag of Robin Hood Brodie self raising cake and pastry flour. I haven’t seen this before in the grocery store in Oakville so I think it is a new product.
I still don't get it, so basically they're the same with different names ?
Yes I needed the recipe for that.
Glen, Can I use 00 pizza flour to make self rising flour successfully? Or should I ask to make outrageously successful biscuits? Or would the high protein in the pizza flour make terrible biscuits?
I am now confused at a much higher level so I now feel better about myself.
Thanks for this video as I frequently use your recipes and some from UK sources such as BBC cooking. I just got back from the Wikipedia page for "Cup (unit)", and was faced with more conversions than I expected. It's like being a Renaissance merchant converting florins to ducats then to shillings. Would that British privateers had not auctioned M. Dombey's weights on his voyage to see Thomas Jefferson in 1794. The US might be metric today.
Yes! We did a measuring cup video a while back, and the variation can be dizzying. Even between close neighbours like Canada and the U.S.
Hey Glen! We happen to have some of this lying around. Do you have any recommended recipes on your channel that use it?
Could you please do the measurements starting with a 5lb bag of flour?. Is it ok to make ahead and store? Thank you so much......baking in New England.......
What is one cup in grams sir? Thank you in advance
No its good thanks
Im in Philippines. Trying to bake. Its very basic here flour quality and types are very limited. Plain flour and I bought cake flour the other day. Available in local shops. Other stuff is available in on line shop. Im learning. Thanks.
Here in Australia, self-raising and plain flours (both standard wheat flours) are equally as available. Self-rising I'd not heard of.
well that explain why my biscuits didn't pop up like they should have.
One cup is equivalent to how much grams
This was super helpful and informative! ❤
Great
Thank you, as I have cook books from when I lived in the United kingdom and the southern United states. I had no idea how to get the US product here in Canada, now I won't have to. 👍👍
Seriously I did use the self-rising ... it was too salty. My cake was a savoury mess ;)
Hmmmm... Let's suppose you need more than just 1c of flour and your recipe calls for 4c of flour... Would you now need to have 8tsp of baking powder for the self raising flour? (or 6tsp of baking powder & 2tsp of salt)?
In summary then:
USA 🇺🇸 (South) uses 1+1/2 teaspoons of Baking Powder & NaCl🧂Conversely....
UK 🇬🇧 uses 2-TWO teaspoons of Baking Powder NO EXTRA SALT🧂at all.
Guess, UK folks have less heart failure & less🦶🦶swelling. Isn’t that just bloody brilliant🤓?!
Something that UK home cooks discover is that you can't make bread out of self raising flour. Mainly because of the protein content I think.
trying to make bread from self raising flour
Now, after this video, I am totally confused. There would be a little less confusion if you used metric measure instead of "Cup" measurements!!!!!
So sorry @Carolle Enkelmann that you couldn't figure it out... I use Metric cups (since I'm in Canada), but for those who are confused by this I put a giant on screen message at 0:56 that the recipe is at the end of the video 5:20 where the recipe is in cups, Metric cups, and by weight. If you couldn't find it there, the full recipe and information is in the description box below the video (click the "Show More' Button) where again the recipe is in cups, Metric cups, and by weight.
This is the same for all of our videos and recipes.
Only flour I’ll keep in my home is self rising. 👍🏻Roll Tide.
How do you double the measurements?
You multiply everything by two (2).
Doubling the Self Raising Flour recipe would require the following amounts:
2 cup (500 mL / 280 g) all-purpose flour
4 tsp (20 mL) baking powder
Doubling the Self Rising Flour recipe would require the following amounts:
2 cup (480 mL / 240 g) all-purpose flour
3 tsp (14 mL) baking powder
1 tsp salt
Informative, and amusing. However, once you start talking about cups of flour, I am afraid I would argue that you start with a degree of inbuilt imprecision that you might as well just not measure anything. We don’t know exactly what the volume of a cup is, and even if we did, we do not know what the specific density of flour is, as it depends so much on how the flour is packaged and how you handle it. I have it from good authority of an old fashioned retired chef from Yorkshire in England - that means a no nonesense straight talking Northerner, the best kind - that when it comes to baking, you should measure flour by its weight in grams. Ok, if you are in the US, and insist on non-metric, then please go for pounds, ounces, etc., but cups I use to drink tea in.
You are entitled to your opinion based on your bias - but we've been measuring by volume for generations here in Canada and it works out just fine. Weigh if you wish, but also know that everything works out just fine if you don't.
America has been measuring by volume for 100 years and, somehow, everything turns out fine....
I always thought people were just misspelling or mis-verbing “self-rising” 😂
No flour is self raising. All flour needs parents.
You’re making to much of this. The only true difference between the two is one have salt one doesn’t, one has 10 mil of baking powder, and one has 7mil of baking powder! It’s not that hard. Besides when you make scones you have to add baking soda to react to the baking powder.
@Peter Michelson Baking Powder doesn't need anything other than a liquid (water, milk, juice, etc) to start it's reaction.
Baking powder is already a mixture of two dry components: baking soda (sodium Bicarbonate) + a dry acid (monocalcium phosphate or tartaric acid). So you don't need to add baking soda to react to the baking powder...
As for making too much of it - if you sub one for the other without knowing the difference; your baking may not turn out as expected.
🤯