Making your own self-raising flour in the Thermomix takes less than a minute – just plain flour and baking powder, mixed until perfectly even. Handy as a backup, and easy to scale up if you want a bigger batch on hand.
This is part of my Thermomix pantry basics series. In this collection, I share simple ways to save money and time by making everyday staples in the Thermomix – like turning regular white sugar into icing sugar.
Recipe Tips
Ratio: Use 1 teaspoon of baking powder for every 100g of plain flour.
Make a larger batch: This recipe scales up easily. If you bake regularly, it’s worth making a bigger batch to keep on hand.
Ensure your baking powder is fresh: If the baking powder is past its use-by date, your cakes and muffins won’t rise properly. To check if it’s still active, try this quick test:
- Boil some water.
- Place ½ a teaspoon of baking powder into a small ramekin or mug.
- Pour in about 100ml of the hot water.
- If it fizzes energetically, it’s active. If it does nothing or fizzes weakly, it’s time to replace it.
Storage
Store the self-raising flour in an airtight container in a cool, dark pantry for up to 6 months. Make sure the container is clean and completely dry before adding the flour.
Thermomix Self-Raising Flour
Ingredients
- 200 g plain flour (all-purpose flour)
- 2 teaspoons baking powder see notes
Instructions
- Add the plain flour and baking powder to the Thermomix bowl.
- Mix for 10 sec/speed 5.
- Transfer the flour to an airtight container and store it in a cool, dark pantry for up to 6 months.
Notes
2. Place ½ a teaspoon of baking powder into a small ramekin or mug.
3. Pour in about 100ml of the hot water.
4. If it fizzes energetically, it’s good to go. If it does nothing or barely fizzes, replace it.
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