Organic Self Raising Flour vs Plain Flour: Which Should You Use?

When it comes to baking, the type of flour you choose can make or break your recipe. Two pantry staples that often cause confusion are self raising flour and plain flour. While they look similar, they are not interchangeable, and using the wrong one can lead to dense cakes or flat breads. In this guide, we'll compare organic self raising white flour and organic plain white flour, helping you understand their differences and when to use each.

At Doves Farm, we pride ourselves on producing high-quality organic flours that are perfect for home bakers. Whether you're whipping up a light Victoria sponge or a crusty loaf of bread, knowing the role of each flour will elevate your baking. Let's dive into the details.

What Is Self Raising Flour?

Self raising flour is a type of flour that has a leavening agent, typically baking powder, already added to it. This means that when you add liquid and heat, the flour will rise on its own, producing light and airy baked goods. It's a convenient option for recipes that require a soft crumb, such as cakes, scones, and muffins.

The baking powder in self raising flour is usually a combination of an acid (like cream of tartar) and an alkali (like bicarbonate of soda). When mixed with liquid, these react to produce carbon dioxide, which causes the dough or batter to expand. This is why self raising flour is often called for in recipes that don't include additional leavening agents.

• Ideal for cakes, scones, muffins, and pancakes
• Contains baking powder, so no need to add extra leavening
• Should be stored in an airtight container to maintain freshness

What Is Plain Flour?

Plain flour, also known as all-purpose flour, is a versatile flour that does not contain any added leavening agents. It is made from milling wheat and has a moderate protein content, making it suitable for a wide range of baking applications. From bread and pasta to pastry and sauces, plain flour is a kitchen essential.

Because plain flour lacks baking powder, you have full control over the leavening in your recipes. This is particularly important for recipes that rely on yeast, such as bread, or for recipes that require a precise balance of ingredients, like puff pastry. Using plain flour allows you to adjust the amount of baking powder or other leavening agents to suit your needs.

• Great for bread, pasta, pastry, and thickening sauces
• No added leavening, giving you control over rising
• Can be used to make self raising flour by adding baking powder

Key Differences Between Self Raising and Plain Flour

The primary difference between self raising and plain flour is the presence of baking powder. Self raising flour contains baking powder, while plain flour does not. This affects not only the rising of your baked goods but also their texture and flavor. Self raising flour tends to produce softer, lighter results, while plain flour can yield a denser, chewier texture depending on the recipe.

Another difference is the protein content. Self raising flour is typically made from soft wheat with a lower protein content, which is ideal for tender cakes and pastries. Plain flour can vary in protein content, but standard plain white flour has a moderate protein level that works well for many baking tasks. For bread, you would typically use a stronger flour with higher protein, but plain flour can still be used for some bread recipes.

When it comes to substitution, you can make self raising flour from plain flour by adding baking powder. A common ratio is 1 teaspoon of baking powder per 100g of plain flour. However, this is not always exact, and it's better to use the correct flour for the recipe to ensure consistent results.

• Self raising flour includes baking powder; plain flour does not
• Self raising flour is best for cakes and scones; plain flour is versatile
• You can substitute plain flour with baking powder for self raising

When to Use Self Raising Flour

Self raising flour is your go-to for baked goods that need a light, airy texture. Cakes, cupcakes, muffins, scones, and pancakes are all perfect candidates. These recipes typically rely on chemical leaveners to rise quickly in the oven, and self raising flour simplifies the process by having the baking powder already mixed in.

If you're making a classic Victoria sponge or a batch of fluffy American pancakes, using self raising flour will give you the best results. It's also a great choice for quick breads like banana bread or zucchini bread, where you want a tender crumb without the need for yeast.

• Use self raising flour for cakes, scones, muffins, and pancakes
• Perfect for quick breads and recipes that call for baking powder
• Ensure your self raising flour is fresh for optimal rising

When to Use Plain Flour

Plain flour is incredibly versatile and can be used in a wide range of recipes. It's the foundation for bread, where yeast provides the leavening, and for pasta, where you want a firm dough. It's also ideal for pastry, such as shortcrust or puff pastry, where you need to control the development of gluten.

For savory dishes, plain flour is used to thicken sauces, gravies, and soups. It's also essential for making roux, which is the base for many sauces. If you're baking cookies, brownies, or other treats that don't need to rise much, plain flour will give you the perfect texture.

• Use plain flour for bread, pasta, pastry, and sauces
• Great for cookies and brownies that don't need much rise
• You can add baking powder to plain flour for self raising

Organic Options at Doves Farm

At Doves Farm, we offer a range of organic flours to suit every baking need. Our Organic Self Raising White Flour is made from high-quality organic wheat and contains the perfect amount of baking powder for light and fluffy bakes. It's ideal for cakes, scones, and other treats where a soft crumb is desired.

For those who prefer to have more control in the kitchen, our Organic Strong White Bread Flour is a fantastic choice. It's high in protein, making it perfect for bread and other yeast-risen baked goods. And if you're looking for a versatile option, our Organic Plain White Flour is a pantry staple that can be used for everything from pastry to thickening sauces.

We also offer specialty flours like our Stoneground Wholemeal Rye Flour and Light Rye Flour, which are perfect for adding depth of flavor to your baking. Whatever your baking project, Doves Farm has the organic flour you need.

• Organic Self Raising White Flour is perfect for cakes and scones
• Organic Strong White Bread Flour is ideal for yeast breads
• Specialty flours like rye add unique flavors

How to Store Your Flour

Proper storage is key to maintaining the quality of your flour. Both self raising and plain flour should be kept in an airtight container in a cool, dry place. This prevents moisture from getting in, which can cause clumping and spoilage. It also keeps out pests and preserves the freshness of the flour.

Self raising flour has a shorter shelf life than plain flour because the baking powder can lose its potency over time. It's best to use self raising flour within six months of purchase. Plain flour can last up to a year if stored properly. Always check the best-before date on the packaging and use your senses to determine if the flour is still good.

• Store flour in an airtight container in a cool, dry place
• Use self raising flour within six months for best results
• Check for any off smells or discoloration before use

Choosing between organic self raising and plain flour ultimately depends on what you're baking. Self raising flour is perfect for light and fluffy treats, while plain flour offers versatility and control. At Doves Farm, we have a variety of organic flours to suit your needs. Explore our range today and elevate your baking with the finest organic ingredients.