I have heard that you can and that you add bicarbonate soda when you do. If this is correct then how much bicarbonate soda per cup of flour would I need to add?


Posted by petiteprincess, 1st October 2015


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  • Bicarbonate Sosa could affect tge flavour of your food. I would add baking powder to plain flour to get it to rise



  • Carb Soda also makes things a darker colour.
    There are recipes that state Plain Flour that you can use SR Flour instead – not savouries though.
    If a recipe states 1/2 Plain, 1/2 SR you can use all SR. Your cooking will simply rise a bit higher.
    It doesn’t seem to make any difference to the flavour.
    I think you might to need to add baking powder or dry yeast. I have never attempted it.
    (whatever you do, don’t make the mistake my Aunty did and add icing sugar by mistake)



  • Thanks for posting this. It’s something I’ve never thought about when I run out of either of the flours – i just tend to go and buy more at the shops. Would be good to be able to substitute as needed.



  • I would use baking powder as bi carb can give a bitter taste in some recipes. You could probably use cream of tartar. I think the main idea is to use a raising agent with the plain flour.



  • Interesting question which I wasn’t sure of either. Thanks all.



  • Oops! should read ‘seem to turn’ :)



  • It can be done – but the recipe does not seem turn out quite the same.



  • I have done this a few times when I have run out. I use 1 teaspoon of baking soda to 1 cup of Flour.



  • Not bicarb – baking powder. I think it’s a teaspoon per cup of flour.



  • You add 2 teaspoons of baking powder to each cup of plain flour. You can use bicarb of soda (baking soda), but baking powder is better.



  • The ratio is 2 tsp of baking soda per cup of plain flour to equal the same reaction with self-raising, although most of my recipes use plain flour anyhow so I’ve only done this once or twice myself.



  • all i know is that a raiseing agent has to be used other wise the poduct wll be as flat as a pancake, i only use what the recipe says for that reason.



  • Depends on the recipe but for cakes and biscuits you usually can. Just don’t add the baking powder in recipe calls for it as SR flour already has raising agent



  • Google it! I don’t tend to do it, as the rise is not quite the same


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