Wheat flour, white, all-purpose, self-rising, enriched
Whole food · Cereal Grains and Pasta
Photo: Wikipedia
A finely milled, bleached powder with a soft, velvety texture and a mild, neutral flavor that serves as the backbone of countless baked goods. This self-rising variety is pre-mixed with leavening agents, making it a convenient staple for quick breads and biscuits. Nutritionally, it provides a significant source of carbohydrates for energy, though it is relatively low in fiber and fat.
Calorie split: 11% protein · 86% carbs · 3% fat
↓ Full nutrition💚 Why it's loved
People love it for its unmatched versatility and the soft, tender crumb it gives to baked goods like biscuits, pancakes, and cakes. Its mild flavor acts as a blank canvas, allowing other ingredients to shine while providing the essential structure for countless recipes.
⚠️ Watch-outs & how to enjoy it better
This flour is highly refined, which can lead to rapid blood-sugar spikes and offers minimal fiber compared to whole grains. It is also a common allergen (wheat/gluten) and often contains added sodium from the leavening agents. To counteract blood-sugar impacts, pair it with protein (like eggs or Greek yogurt) or healthy fats (like nuts or avocado) to slow digestion, and consider using it in smaller portions alongside whole-grain flours.
Key benefits
- Provides a quick source of energy from complex carbohydrates
- Contains added B vitamins (thiamin, riboflavin, niacin, folic acid) and iron for enrichment
- Self-rising formulation simplifies baking by including leavening agents
- Offers a versatile base for both sweet and savory dishes
- Low in fat and naturally cholesterol-free
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Self-rising flour was invented in 1845 by English chemist Henry Jones, who patented the process of combining flour with potassium bicarbonate and cream of tartar to create a 'ready-mixed' baking powder flour.
Full nutrition (USDA data · scales with serving)
| Water | 10.6 g |
| Energy | 354 kcal |
| Energy | 1481 kj |
| Protein | 9.9 g |
| Total lipid (fat) | 0.97 g |
| Ash | 4.3 g |
| Carbohydrate, by difference | 74.2 g |
| Fiber, total dietary | 2.7 g |
| Total Sugars | 0.22 g |
| Calcium, Ca | 338 mg |
| Iron, Fe | 4.7 mg |
| Magnesium, Mg | 19.0 mg |
| Phosphorus, P | 595 mg |
| Potassium, K | 124 mg |
| Sodium, Na | 1193 mg |
| Zinc, Zn | 0.62 mg |
| Copper, Cu | 0.11 mg |
| Manganese, Mn | 1.0 mg |
| Selenium, Se | 34.4 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.67 mg |
| Riboflavin | 0.41 mg |
| Niacin | 5.8 mg |
| Pantothenic acid | 0.44 mg |
| Vitamin B-6 | 0.05 mg |
| Folate, total | 196 ug |
| Folic acid | 158 ug |
| Folate, food | 38.0 ug |
| Folate, DFE | 307 ug |
| Choline, total | 10.4 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 18.0 ug |
| Vitamin E (alpha-tocopherol) | 0.05 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.04 mg |
| Tocopherol, gamma | 0.32 mg |
| Tocopherol, delta | 0.00 mg |
| Tocotrienol, alpha | 0.02 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.00 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.30 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.15 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.15 g |
| SFA 18:0 | 0.01 g |
| Fatty acids, total monounsaturated | 0.09 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.09 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.41 g |
| PUFA 18:2 | 0.39 g |
| PUFA 18:3 | 0.02 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.12 g |
| Threonine | 0.27 g |
| Isoleucine | 0.34 g |
| Leucine | 0.68 g |
| Lysine | 0.22 g |
| Methionine | 0.17 g |
| Cystine | 0.21 g |
| Phenylalanine | 0.50 g |
| Tyrosine | 0.30 g |
| Valine | 0.40 g |
| Arginine | 0.40 g |
| Histidine | 0.22 g |
| Alanine | 0.32 g |
| Aspartic acid | 0.42 g |
| Glutamic acid | 3.3 g |
| Glycine | 0.36 g |
| Proline | 1.1 g |
| Serine | 0.49 g |
FAQ
What's the difference between all-purpose and self-rising flour?
Self-rising flour is all-purpose flour with baking powder and salt already mixed in. This means you don't need to add these leavening agents separately when using it in recipes.
Can I use self-rising flour for all-purpose flour?
You can, but you'll need to adjust the recipe. Since self-rising flour already contains leavening and salt, you must reduce or omit any baking powder, baking soda, and salt called for in the recipe to avoid over-leavening or excessive saltiness.
Is self-rising flour gluten-free?
No, standard self-rising flour is made from wheat and contains gluten. For gluten-free baking, you would need to use a gluten-free all-purpose flour blend and add your own gluten-free leavening agents.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.54 kcal/g · 11% calories from protein · 2.7 g fiber · 0.2 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 9.62 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.