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You can use plain flour with a teaspoon of baking powder.
Follow the recipe for the amount of baking powder to use whether your using regular flour or cake flour. Neither of them have baking powder, unless it is "self rising" which means leavening is included.
flour
Use self-rising flour instead of all-purpose flour, and you can leave out the baking soda, baking powder, and salt.
You can use self rising flour. Just omit any salt, baking soda, and baking powder. The texture is not as "heavy" and is the way I like it. Very tasty.
No. cornflour 'hardens' the mixture so it will keep its shape, normal flour doesn't do that.
I often use flour (all purpose) in recipes calling for bisquick. I just add a little bit of baking powder and a tiny bit of salt.
Hmmm. One can not substitute flour with baking powder. One can however substitute selfraising flour with ordinary flour and a few teaspoons of baking powder. (My best guess would be approx 1 teaspoon of baking powder per 150-200 grams of flour.)
Add one rounded teaspoon of baking powder to each cup of flour. I frequently do this and it always work. Note - not a flat teaspoon of baking powder, not a heaped teaspoon but a rounded teaspoon!
Self-rising flour is a mix of flour and salt and a leavening agent (baking powder). Most recipes that mention self-rising flour leave out the baking powder. You can make your own cup with the following: 1 cup of all purpose flour 1 1/4 teaspoon of baking powder and a pinch of salt Happy Baking....
One tsp of double acting baking powder to one cup of flour.
If a recipe calls for self-rising flour, your recipe will not turn out if you replace it with unbleached flour only because unbleached flour does not rise. You would also need to add baking powder to the recipe (about three teaspoons per cup of flour) if you were making this substitution in order for your recipe to rise.