Log in Register

Follow Nigella on: Facebook Twitter Vimeo Pinterest

Kitchen Queries

Welcome to Kitchen Queries, where the nigella.com team will answer your cooking or food related questions.  We’d love you to submit some of your recipe problems, dilemmas or queries for us to get our teeth into!

Submit your query

Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.

Latest Queries

  • Self-Rising Flour Substitution

    What is the correct substitution for the self-rising flour called for in Nigella's baking recipes? Are both baking powder and salt added to regular all-purpose flour or just the baking powder? Is baking soda added as well? What should I use as a recipe, to substitute for all-purpose flour?

    From the nigella team:

    For Nigella's recipes where she suggests using self-rising flour then you can instead add 2 teaspoons of baking powder to each cup (150g) of all-purpose (plain flour). We would not add baking soda (bicarbonate of soda) unless the recipe states specifically that it is added separately to the self-rising flour.

    Nigella's recipes come from the UK where self-rising flour (known as self-raising in the UK) does not have salt added so we would not add salt to the self-rising flour substitute. However we appreciate that in the US self-rising flour does contain added salt as it is mainy used for biscuits. So if you are looking to replace self-rising flour in a US recipe then you need to add 2 teaspoons of baking powder and 1/2 teaspoon salt to every cup of all-purpose flour.

Need some help in the kitchen?

Ask Nigella

Submit your query

Remember you can use the search bar to delve through our Kitchen Queries archives.