Yes, in many recipes. But you would need to reduce or eliminate any baking powder or baking soda or salt called for in your recipe. In pastries, gravies and other foods that do not call for any baking soda or baking powder, self-rising flour would not be good to use and could spoil the food's taste or texture.
Yes, in many recipes, but not all. If making yeast bread, the baking powder in self-rising flour would make little difference to the rising. However, you would need to reduce the salt in the recipe, because self-rising flour already contains salt.
of course! if not sure go ro a cooking website
You can, but make sure you cook it thoroughly to neutralize the raising agents, otherwise the people who eat it might get "airy" stomach discomfort.
The texture will be different - more cake-like. Just make sure you reduce/remove the salt from the recipe.
You can, but it will turn out quite an ugly cake, and it also may slightly change the flavour. I would suggest sticking to white.
You can but self raising flour lifts the mixture so use half of the self raising flour !!
Yes
You can but you need to add baking powder and salt to it.
yes you can use self raising flour but before you bake it you should make holes on it with a fork
It is best to use self-raising flour if the recipe asks for it, as it is not the same as plain flour, but you can substitute plain flour for self-raising flour provided you add raising agents like baking powder and bicarbonate of soda yourself to the flour.
Normally not. Bread flour is does not contain chemical leavening agents, whereas self raising flour does. (So you'd be adding in additional raising agents which will probably mess up the end result). Also, self raising flour has a lower protein and gluten content, when compared to bread flour; this means that if you were to make bread with self raising flour, it would be prone to collapsing and is likely to remain undderisen/crumbly.
Substitute regular flour and baking powder (1 tsp per cup of flour) for self-raising flour. Add a bit of salt if you like, but not necessary.
No, maida is not self-raising flour. Maida is a type of wheat flour that is finely milled and used in Indian cuisine to make various dishes like bread, pastries, and snacks. Self-raising flour, on the other hand, has baking powder added to it, which helps baked goods rise.
Not for making yeast bread. The baking powder and soda and salt in the self-raising flour will affect the yeast and probably kill it, resulting in a bad-tasting, dense mess. Self-raising flour can be used in quick-breads, that is the proper leavening for them.
Technically all flour has gluten in it. Gluten is a protein found in food processed from wheat and other related species. Different kinds of flours have different levels of gluten (bread flour has high gluten vs. cake flour with low gluten). Self-rising flour is all-purpose flour with salt and some kind of leavening agent. So yes, self-rising flour, like all flour has gluten in it. It just doesn't have special amount added or taken away like bread or cake flour does. It has same gluten content as all-purpose flour.
It can be used, although not with very tasty results. Self Raising Flour is a flour that has been pre-mixed with Yeast, although Yeast alone has a very powerful, pungent smell, its what gives bread most of its flavour. Using Strong White Bread Flour and Yeast seperately and not Self-Raising yields much better results and can be varied to suit any recipe.
yes
It is possible to make bread from self-rising flour. It is perfect for quick breads and other products that call for baking powder or baking soda for leavening. Self-raising flour is not recommended for yeast breads.
Yes you can. i believe it is the best way.