I know this sounds silly but how can I tell plain flour from self raising when I've lost the labels?

Answer 1

Geez- I dunno....test it on a small batch of bread

Answer 2

A Little Grease Or Oil Get Hot In Skillet,Add A Little Flour,Then a Little Water,Stir The Self Rising Flour Will Expand The Non Self Rising Will Not>>>>

Answer 3

All-purpose flour is a blended wheat flour with an intermediate gluten level which is marketed as an acceptable compromise for most household baking needs.


Whole-wheat flour is whole-grain wheat flour.

Bleached flour is flour that was subjected to flour bleaching agents in order to whiten it (freshly milled flour is yellowish) and give it more gluten-producing potential. Similar effect can be achieved by letting the flour slowly oxidize with oxygen in the air ("natural aging"); however this process is too slow to be commercially viable. Oxidizing agents are therefore employed, most commonly organic peroxides like acetone peroxide or benzoyl peroxide, nitrogen dioxide, or chlorine.


Self-rising or self-raising flour is "soft", white wheat flour that is sold premixed with chemical leavening agents. It was invented by Henry Jones.

Also, self-rising flour is ground finer than all purpose flour . Looks more like salt, sugar, or sand. You should be able to tell the difference. I hope this helped.

Answer 4

Marcus, word the substances record, the respond is there, the Christmas cake utilising undeniable flour, will even have extra leveling agent than the only with self raising or all objective flour. circulate decrease back and nicely suited the recipes down side with the aid of side, and you will see the version.

Answer 5

Self Rising Flour has baking powder added to it. Theoretically, if baking powder is added to water it should fizz as the carbon dioxide is released due to the chemical reaction. You could try adding some of each of the flours to water to see if it fizzes. The one that fizzes should be the Self-Rising Flour.

Answer 6

I think Plain flour is heavier b/c self rising has corn starch or baking soda in it which is lighter than plain flour.
so I'd try pouring one cup of each and see which seems lighter.
hope that helps-Morgan

Answer 7

Self-rising flour has salt and baking powder added, so it should taste a little saltier than plain flour.

Answer 8

if u making bread, u need yeast in warm water and pch of sugar,and add the yeast till that risies, then mix in flour and knead till very well. then place in a pan cove with cloth till it rises and then u know the rest. it in the yeast not the flour

Answer 9

Taste it. Self Rising should taste salty.

Answer 10

I just looked at my two bags and saw no visible difference between the two. Sorry!

Answer 11

the color plain flour is whiter