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If I have some unlabelled flour in the cupboard, is there a way I can determine if it is self-raising flour or plain flour, before cooking with it and just checking if the cake rises? :)

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up vote 11 down vote accepted

Put your flour in water. It should be slightly fizzy due to the presence of baking powder if it is active self raising flour. If it is plain it should react like normal flour.

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I was going to say "Rub some on your gums" but I like your method better. – Satanicpuppy Dec 1 '10 at 14:55
and what, detect for a numbing effect in the white powder? haha – zanlok Dec 2 '10 at 23:53

Self-rising flour is usually salted. Regular flour isn't. You can taste a tiny bit.

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The self raising flour in my cupboard doesn't have any added salt. It does taste a little bit different to the plain flour though. – Tamlyn Feb 1 '15 at 21:54

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