How does self raising flour work?

Self-raising flour works by containing a chemical leavening agent, which releases carbon dioxide gas during baking, causing the dough to rise.

Here's how it breaks down:

1. Ingredients: Self-raising flour is simply all-purpose flour that has baking powder and salt added to it in specific proportions.

2. Baking Powder: This is the key ingredient that makes the flour "self-raising." Baking powder is a mixture of sodium bicarbonate (baking soda) and acidic ingredients like cream of tartar or monocalcium phosphate.

3. Activation: When baking powder is mixed with a liquid and heated, the acidic and alkaline ingredients react, producing carbon dioxide gas bubbles.

4. Rising: These gas bubbles get trapped within the gluten network of the dough, causing it to rise and become light and airy.

The salt in self-raising flour serves two purposes:

* Enhances flavor.

* Helps control the rate of yeast activity (in case you are using yeast as well).

Important Note: While self-raising flour is convenient, it's important to remember that the leavening power can vary depending on the brand and freshness of the flour. Therefore, always follow the recipe instructions carefully and adjust the amount of liquid as needed.

Alternative: If you don't have self-raising flour, you can easily make your own by combining all-purpose flour, baking powder, and salt in the correct proportions.