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

• 1. Ava  |  February 15th, 2011 at 8:27 am

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

• 2. CJ  |  February 15th, 2011 at 9:07 am

  bake with it.

• 3. dollyfan  |  February 15th, 2011 at 9:07 am

  It looks the same to me.

• 4. reno_tony_casino  |  February 15th, 2011 at 10:05 am

  taste it self rising has baking powder

• 5. ZLY_RamMstEiN  |  February 15th, 2011 at 10:39 am

  the color plain flour is whiter

• 6. saorsie  |  February 15th, 2011 at 10:56 am

  sit them on the table, and one will self raise.

• 7. Zeta  |  February 15th, 2011 at 11:41 am

  Taste it. Self Rising should taste salty.

• 8. Shannon  |  February 15th, 2011 at 12:01 pm

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

• 9. Garry D. A  |  February 15th, 2011 at 12:21 pm

  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>>>>

• 10. rosalove222  |  February 15th, 2011 at 12:50 pm

  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

• 11. just wondering  |  February 15th, 2011 at 1:49 pm

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

• 12. Morgan  |  February 15th, 2011 at 2:22 pm

  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

• 13. xxhotkissxoxx  |  February 15th, 2011 at 2:42 pm

  just eat it. who gives

• 14. psych_ward_excapee  |  February 15th, 2011 at 3:10 pm

  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.

• 15. stormy  |  February 15th, 2011 at 3:35 pm

  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.

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