Self-rising flour is pro-choice for every baker as it saves you the hassle of having to measure salt and baking powder. However, you have to be careful when using this flour to avoid getting an off texture and flavor in your baked goods. But on to the nutrition info…
Self-Rising Flour Nutrition Facts
In every one cup of self-rising flour, there are:
- Calories: 443 g
- Carbs: 93 g
- Sodium: 1491 mg
- Protein: 12 g
- Sugars: 0.3 g
- Fats: 1.2 g
- Fiber: 3.4 g
Is It Healthy?
Self-rising flour is healthy, but it becomes unhealthy when you overindulge in baked goods or have underlying issues triggered by eating goods made with self-rising flour.
Let’s talk gluten. Self-rising flour contains a significant amount of gluten. When a person with celiac disease consumes goods baked with this flour, the gluten causes an abnormal immune system that affects the small intestines. This happens by producing antibodies that attack villi, vital for absorbing nutrients. If you suffer from this condition, you know exactly what we’re talking about.
Self-Rising Flour Nutrition Facts: Does it Have Additives?
Ascorbic acid and alpha-amylase are the two most common additives found in flour. When we talk of self-rising flour, it clearly has additives to influence the rising. Some of the additives found in this flour include raising agents like baking soda and a leavening phosphate acid. The agents are activated when the water is added, and then the dough is exposed to heat; this causes the bread or whatever it is you are baking to rise.
Does It Help With Weight Loss?
Eating flour won’t make you gain weight, but eating too many baked goods will fatten you up. However, if you want to enjoy your baked delicacies while maintaining your slim build, you’d better invest in whole grain flours and whole rye. This is because they’ve got plenty of fiber which makes you feel full faster. On the other hand, white flour never leaves you feeling satiated; thus, you are tempted to eat more, which is terrible for your health and weight.
Goods baked with self-rising flour are not only when consumed in excess. And to make it worse, when you are baking bread, you will need fats and sugars, which add to the calories. So, always consume baked delicacies in moderation. We know, easier said than done?
Self-Rising Flour Nutrition Facts: Is It Easy To Digest?
Self-rising gluten-free flour made from regular flour and leavening agents contains low fiber content, making it hard to digest.
However, self-rising flour made of whole wheat flour is easier to digest as it contains a high fiber content. It is suitable for your gut health and allows regular bowel movements, ensuring you don’t suffer from constipation.
What is the Gluten Content in Self-Rising Flour?
Self-rising flour is made of wheat with low protein content, similar to all-purpose flour. Most of the nutrients are stripped off during the production process and are replenished through a process known as enrichment. The flour is also supplemented with salt and baking powder, which acts as the leaving agent. This helps the dough rise when exposed to heat.
The gluten content in self-rising flour ranges from 9 – 10 %. It is responsible for the stretching and rising of the dough. When the flour is mixed with water, gluten is activated, forming a continuous network of fine strands. On its own, gluten is a tough and elastic substance made from two proteins: gliadin and glutenin.
Gluten-Free Self-Rising Flour
Yes. You can either buy or make it from the comfort of your kitchen. This flour is mainly used to make biscuits, pancakes, and quickbreads.
Although it is not easy to find self-rising flour in your local shops, you can always buy it online. Some brands with gluten-free flour include Doves Farm Gluten Free Self-Rising flour, Orgran Gluten Free Self Rising Flour, and King Arthur Measure for Measure.
Whole Wheat Self-Rising Flour
It is pretty easy to make whole wheat self-rising flour from your kitchen. You will just need a few ingredients, easily found in your pantry.
- Whole wheat flour
- Baking powder
- Large bowl
- Measuring cups
Super simple from there… combine seven cups of whole wheat flour with one cup of baking powder, add salt and mix thoroughly in a food processor.
You can store your mixture in the pantry in a tight-lipped container. It will last for a maximum of 6 months, but if you want it to last longer, you can store it in the freezer.
Does Self-Rising Flour Go Bad?
Like any other type of flour, self-raising flour does go bad when it exceeds its shelf life or is stored improperly. When stored in the pantry, self-rising flour can last up to six months and one year when stored in the freezer.
Your flour will have gone bad if your notice the following:
Mold: This happens when the flour is exposed to moisture.
Rancid smell: It must have gone bad when you notice an off smell in your flour. Most times, it will be a musty or sour odor.
Bugs or weevils: If you notice small bugs in your flour, get rid of it! Yes, you can sieve them out but we say, why take a chance?
Although eating goods baked with expired flour is not bad, in some instances, it might contain mycotoxins which are bad for your kidney and compromise your immune system.