Self-rising flour

Self-rising flour is wheat flour blended evenly with sodium bicarbonate, one or more acid-reacting ingredients, and salt. In the United States the blend is a defined standard of identity, so the leavening is built in rather than measured separately by the baker.

Because the leavener and salt are already in the bag, it suits quick, tender baked goods such as biscuits, pancakes, and simple cakes. A recipe written for it normally leaves out the baking powder and most of the salt, and swapping it for plain flour without adjusting those can leave a bake flat or oversalted.

The leavening works once liquid is added, and it can weaken as the flour sits in the pantry for a long time. Fresh flour gives the most reliable rise, so it is best bought in small quantities and stored in a dry, airtight container.