Want this question answered?
No you don't, I thought this earlier on today, but if you have self-raising flour then you are fine. It just raises better with baking power added. Really you "must" use self-raising in using cake or will Not rise. :')
You have to read the label.
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.
I personally would never use baking soda or baking soda as a substitute for flour because they have different uses. Plus, that much baking soda or baking powder and no flour would leave a horrible taste in your mouth. Baking soda and baking powder are only used to make food rise while cooking and only a small amount of each is needed. While flour is more for adding density and flavour. If you're looking for a substitute for regular wheat flour, I would suggest oat flour, corn flour or soy flour.
I usually make bread and I use whatever is there at my house we have used plain flour nothing really happens the taste may be different but it depends what you think of it cook something with it and try it and you will see.
If you have too much baking powder, the muffin will look and taste different. If you have too little baking powder, the muffin will be all flat and taste different.
You can use self raising flour to make pizza crust instead of plain flour. The yeast needs to be left out of the recipe.
Baking powder is a dry chemical leavening agent used to increase the volume and lighten the texture of baked goods such as muffins, cakes, scones and American-style biscuits. Baking powder works by releasing carbon dioxide gas into a batter or dough through an acid-base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture. hmmm, and in non-wikipedia terms, basically it helps the cake to rise, and usually you add a pinch of salt to the mix, because it makes the baking powder taste less soapy :D hope this helps!
Self-rising flour is regular flour that has baking powder and and salt added so the answer is: Absolutely. I often use self rising flour when baking, as I use less ingredients that way. I have done them both ways, with no difference in quality, or taste. Enjoy your cookies!
it may not just be baking soda if it has baking soda baking powder salt and all-purpose flour in it that is just like using self rising flour sometimes it does not have to have baking powder in it for you to improvise self rising flour instead.
you need all-purpose flour to make a cake. - not bread flour- that is only for bread!
As long as it is fresh. Baking powder can loose some of it's punch over time if not in a sealed container. Flour on the shelf is not packaged as tightly as baking powder in a can. It is not a big loss but does occur. It is not better, just a convenience.