Self rising flour

Discussion in 'Food and nutrition' started by [email protected], Mar 22, 2005.

  1. The only difference between self rising flour and just flour is baking
    powder?

    Is this true and if yes how much baking power would you use for a
    recipe calling for a cup of self rising flour?
     
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  2. Dimitri

    Dimitri Guest

    <[email protected]> wrote in message
    news:[email protected]
    > The only difference between self rising flour and just flour is baking
    > powder?
    >
    > Is this true and if yes how much baking power would you use for a
    > recipe calling for a cup of self rising flour?


    http://www.practicalpantry.com/staples/page16.html


    Substitutions
    There is no substitute for self-rising flour, but you can easily make your
    own out of all-purpose flour. To make 1 cup of self-rising flour, take 1 cup
    all-purpose flour and add 1-1/2 teaspoons baking powder and 1/2 teaspoon
    salt.
    In some recipes that call for all-purpose flour and baking powder, you may
    be able to substitute self-rising flour if you decrease or eliminate the
    baking powder and salt called for in the recipe.
    Do not use self-rising flour in recipes containing yeast unless the
    recipes specifically calls for it.

    There is a slight problem here many flours are regional in nature for
    example White Lilly Flout is specifically designed for Southern cooking
    as=nd IMHO is the best for biscuits. Etc.

    Dimitri
     
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