Quick Answer
Self raising flour can usually be safely used past its best before date, but its raising agents may lose effectiveness over time. Old self raising flour can still be used for baking, but you may need to add a bit more rising agent like baking powder. It’s best to do the ‘float test’ to check if old self raising flour has lost raising power. If it sinks, stir in a bit more baking powder before using.
What Happens When Self Raising Flour Gets Old?
Self raising flour contains baking powder as a leavening agent. This baking powder is responsible for making batters and doughs rise when baked. However, baking powder can lose its effectiveness over time as the chemical raising agents degrade.
Typically, self raising flour will maintain good leavening power for 4-6 months past the printed best before date if stored properly in an airtight container in a cool, dry place. Over time, the baking powder will not produce as much rising action.
Old self raising flour may not cause any noticeable issues when used in recipes where rising is not crucial like scones, biscuits, and pastry. However, using old self raising flour for baked goods that rely heavily on lift and rise like cakes, muffins, and certain types of bread may result in a dense, heavy product with poor texture.
How to Tell if Self Raising Flour Has Lost Rising Power
An easy way to test if your old self raising flour still has good leavening power is to do the ‘float test’:
1. Scoop 1-2 tablespoons of the flour into a bowl and gently whisk in enough water to make a thin batter, about the consistency of heavy cream.
2. Fill a small cup or ramekin with room temperature water. Carefully pour the flour batter onto the surface of the water.
3. Observe if the batter floats on top of the water or sinks. Properly activated self raising flour batter should float on the water’s surface. If it sinks, the flour has likely lost some efficacy.
This float test works because active baking powder produces air bubbles that make the batter light enough to float. If it sinks, the chemical leaveners are no longer adequately producing rising action.
How to Use Out of Date Self Raising Flour
Self raising flour that is past its prime can still be used with some adjustments:
– Use it in recipes where rising power is less important like scones, cookies, pie doughs, and biscuits
– Stir in a bit of fresh baking powder before use, about 1/2 teaspoon per cup of flour
– Use only half the amount of old self raising flour and replace the other half with fresh all-purpose flour
– Limit using old self raising flour to no more than 25% of the total amount of flour in yeast bread recipes
– Be prepared to adjust oven temperature slightly lower and bake time slightly longer to prevent over browning if the lift is less vigorous
– Add extra leavening power by incorporating whipped egg whites or a touch more baking soda
– Avoid baking delicate cakes and cupcakes with sinking issues unless you’ve confirmed the flour still has good rising power
With some tweaking, you can still use self raising flour past its prime and avoid wasting it. But very old cans that are more than 6 months past the printed date should be discarded.
How to Store Self Raising Flour Properly
To extend the shelf life of self raising flour and maintain its freshness follow these storage tips:
– Transfer flour from the paper bag it comes in into an airtight plastic, glass, or metal container. This prevents air from circulating and moisture from getting in.
– Store flour in a cool, dry place around 55-60°F if possible. Avoid humid environments.
– Keep flour away from heat sources like stoves and direct sunlight which speed up degradation.
– Write the date you purchased or opened the flour on the container so you know how old it is.
– Use a dry utensil to scoop out flour to minimize introducing moisture. Don’t return unused flour to the container.
– Smell and inspect flour before use. Discard if it smells musty, tastes bitter, or shows signs of mold.
– Buy flour from stores with good product turnover to get the freshest options. Don’t purchase bulk bags that will take too long to use up.
– Consider storing flour in the refrigerator or freezer for maximum longevity if you don’t go through it quickly. Allow to come fully to room temperature before using.
Signs Your Self Raising Flour Has Gone Bad
Self raising flour usually has a best before date printed on the packaging, typically 6-9 months from the production date. However, some signs your flour has expired and should be discarded include:
– Strong bitter, unpleasant smell
– Mold growth – may appear powdery or web-like
– Change in color – grey, yellow, or brown tint
– Lumping or hard clumps
– Taste is bitter or harsh
– Makes batter that is dense and sinks rather than rising
– Dough feels extra tough when mixed and baked goods don’t rise properly
– Presence of flour moths, weevils, or tiny worms indicates infestation
Trust your senses. If the flour smells or looks suspicious don’t chance it. A bad batch can ruin baked goods. Buy a fresh bag instead for best results.
Frequently Asked Questions
Does self raising flour go bad?
Self raising flour has a limited shelf life though it may still be safe for consumption past its best before date. The chemical leaveners that make it self-rising can degrade over time. Old self raising flour may not rise as well but can often still be used in recipes with some adjustments.
Can you use self raising flour after the use by date?
Yes, self raising flour can usually be used for several months after its printed expiration date, especially if it was stored properly. However, the lifting power may diminish so you may need to use less old flour and add a bit of baking powder or soda.
How long does self raising flour last unopened?
Unopened self raising flour typically lasts 6-9 months past its printed use by date if stored in a cool, dry pantry. The best before date is usually 1 year from the milling date. Unopened self raising flour should maintain good leavening power for at least 4-6 months past its date.
Does self raising flour go off?
Self raising flour doesn’t necessarily spoil in the way that milk or produce does. However, old self raising flour can “go off” in that the chemical leaveners expire and lose strength. This results in poor rise. Very old flour beyond 6 months may develop an off smell, taste bitter, or even grow mold.
Can you substitute plain and self raising flour?
Plain flour can be substituted for self raising flour in most recipes by adding leavening agents. For every 1 cup of plain flour, add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. Reduce any other salt in the recipe. Self raising flour can also be substituted for plain by omitting any baking powder or soda from the recipe.
| Plain to Self Rising Substitution | Self Raising to Plain Substitution |
|---|---|
| 1 cup plain flour | 1 cup self raising flour |
| 1 1/2 tsp baking powder | Omit any baking powder or soda |
| 1/4 tsp salt | Add any salt as directed |
What can I use if I don’t have self raising flour?
If you don’t have self raising flour, for 1 cup substitute:
– 1 cup all-purpose flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon salt
– Or use cake flour or plain flour combined with more leavening
– For gluten free recipes, use a blended gluten free flour plus xanthan gum and baking powder
– Make your own DIY self raising flour by mixing all-purpose flour with baking powder and salt
Can self raising flour be substituted for plain flour?
Yes, self raising flour can generally be used in place of plain or all-purpose flour in recipes. However, no changes should be made. Don’t add any additional baking powder or soda when using self raising flour. The leavening agents are already included in the proper proportions. You can typically substitute equal amounts of self raising for plain flour without adjustments.
The Bottom Line
It’s certainly possible to use self raising flour past its best before date with some awareness and care. Old self raising flour may need a little baking powder boost but it likely won’t make you sick. Be alert for any changes in appearance, texture, and smell. Follow basic storage tips to keep self raising flour fresher for longer. And don’t forget the simple float test to check rising power before baking. With just a few tweaks, old flour can still make delicious baked treats without going to waste.
