How do I make self-raising flour from plain flour?

Add 2 teaspoons (about 10g) of baking powder per 150g of plain flour. Sift them together two or three times to ensure even distribution throughout the flour.

Can I use bread flour instead of plain flour for cakes?

You can, but the higher protein content (12-13% vs 9-10%) means more gluten development, which can make cakes tougher and chewier. For tender cakes, plain flour is preferred. If using bread flour, mix as little as possible after adding it.

Why does wholemeal flour need more liquid?

Wholemeal flour contains the bran and germ of the wheat, which absorb more water than refined white flour. Without extra liquid, the result will be dry and crumbly. Add 10-15% more liquid than the recipe states.

Can I use half wholemeal and half white flour?

Yes, this is a popular compromise. Use a 50/50 blend by weight, add about 5% extra liquid, and you'll get a lighter texture than 100% wholemeal with added fibre and flavour.

Can I make self-raising flour from plain flour?

Yes. Add 2 teaspoons of baking powder per 150g of plain flour and sift together twice to distribute evenly. This gives the same raising effect as commercial self-raising flour. For wholemeal self-raising, use the same ratio but sift the baking powder with the flour before adding back any bran that remains in the sieve.

BakeCalcs

Flour Type Substitution Calculator

Calculate adjustments when substituting between plain, self-raising, bread, wholemeal, and spelt flour.

Converting From

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Converting To

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Flour Weight

Total weight of flour in the recipe

How We Calculate This

Different flour types have different protein levels, absorption rates, and leavening properties. This calculator provides the adjustments needed for a successful substitution.

Key Differences

Plain flour: ~9-10% protein, no leavening agent
Self-raising: Plain flour + baking powder (2 tsp per 150g)
Strong/bread flour: ~12-13% protein, more gluten
Wholemeal: ~12-13% protein, absorbs 10-15% more liquid
Spelt: Similar protein but weaker gluten structure

Frequently Asked Questions

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Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.