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.
no
Self-rising flour has had baking powder and salt added to it. In the U.S., self-rising flour is made with (bleached or unbleached) white wheat flour, not yellow 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.
How can I tell if flour is self-rising or all purpose? How can I tell if flour is self-rising or all purpose?
yes,well when you sieve flour yo will get maida(i guess)...but maida is self rising flour.
No it is not. I was looking for a non self-rising cake flour and Softasilk does not contain salt or carbonate products to make it self rising.
No it is not. I was looking for a non self-rising cake flour and Softasilk does not contain salt or carbonate products to make it self rising.
yes, Bisquik is a brand name self rising flour, with shortening added. If you substitute it using self rising flour add 1 tablespoon butter or oil for every cup of flour. Sounds like a lot of fat to me but that is the recommendation.
No it Can't Because the Self - Raising Flour Raises the cake or whatever you are making. So unless You Want a flat cake then.... Baking mix can not be substituted for self - raising flour. :)
Self-rising flour(self-raising) contains a leavening agent (baking powder) and salt.
No, self-rising flour cannot be converted back into all-purpose flour. Salt and a leavening agent, usually baking powder, are added to regular flour to make self-rising flour, and cannot be removed by any practical method.
Plain, pasta dough is not supposed to rise.
I would just try it to see how it works. It shouldn't taste THAT different. If not, then spend $4.99 on a bag of all purpose flour.