31 self rising flour recipes

Sun-dried tomato beer bread made with self-rising flour and no yeast. No kneading, no rising, no waiting. Mix, pour, and bake for a savory loaf in about an hour.

Mix self-rising and whole wheat flours with club soda into thin batter, pour into a hot skillet, and cook on one side only for spongy Ethiopian flatbread.

Ethiopian injera flatbread made with self-rising, whole wheat, and cornmeal flours. Spongy, slightly sour fermented bread used as both plate and utensil for scooping stews.

A traditional English fruit loaf where dried fruit soaks overnight in hot tea, then bakes low and slow with self-rising flour, mixed spice, nutmeg, and marmalade. No butter needed. Keeps brilliantly.

Injera, Ethiopian fermented flatbread made with a three-day sourdough batter cooked crepe-style on one side. Soft, spongy, and tangy with signature bubble eyes on top.

Poori (puri), deep-fried Indian whole wheat bread that puffs into golden balloons. Made with just 3 ingredients and buttermilk for a tender, flaky dough. Serve hot alongside curry.

A recipe for a traditional Irish bread. Barm Brack (Traditional Irish Bread - Báirín breac) One translation would be Speckled Bread.

Simple fruit loaf made with Weetabix cereal, golden raisins, and milk. This British-style breakfast bread is lightly sweet and wonderfully moist.

Jellyroll layer cake with spiced sponge strips rolled into a spiral and frosted with English toffee icing. Looks like a regular cake but slices reveal vertical swirl layers.

British tea loaf with raisins and sultanas steeped overnight in cold tea, baked with brown sugar and self-rising flour. A no-butter fruit bread that's moist and dense.

Malt bread made with self-rising flour, cocoa, molasses, brown sugar, and golden raisins in a bread machine. A dark, sticky, British-style tea bread with no yeast needed.

Soft orange oatmeal cookies with fresh orange zest, orange juice, nutmeg, and quick oats. A citrusy Southern-style drop cookie with a chewy, golden edge.

Welsh batch scone baked as one round and scored into wedges, spiced with cinnamon, ginger, and mace, studded with raisins and dates. Traditional teatime bread.

Cherry and almond Christmas cake: maraschino cherries, apricots, ginger, and almonds macerated in amaretto and brandy, baked into a lighter apple-puree batter, then soaked in more amaretto. A boozy, fruit-packed festive cake that keeps for a month.

Crispy spiced fritters dripped through a slotted spoon into hot oil, made with chickpea flour, buttermilk, sambal, and a hand-ground spice blend of coriander, mustard, and cinnamon.