Self Rising Flour
Leavener
Functions
Dietary Info
Allergen Warning
About Self Rising Flour
Self-rising flour is a convenient blend of all-purpose flour, baking powder, and salt, designed to simplify the baking process by eliminating the need for separate leavening agents. Its key property in baking is the ability to produce a consistent rise, providing both structure and lightness to baked goods. The mild, neutral flavor of self-rising flour makes it versatile for a variety of recipes, from quick breads to cakes. It is a time-saver for home bakers, ensuring evenly leavened results with minimal effort.
History
Self-rising flour originated in England in the 19th century, invented by baker Henry Jones in 1845. Jones sought to create a flour that would allow sailors to bake fresh bread on long voyages without relying on yeast, which was perishable and hard to store. The convenience and reliability of self-rising flour quickly gained popularity, first among the British Navy and later among home bakers. Its rise to prominence in everyday baking was fueled by the increasing trend toward packaged, ready-to-use ingredients in the 20th century, making it a staple in many kitchens worldwide.