Most likely your recipe won't come out right.
Yes.
You can use self-rising flour in any recipe that also calls for baking powder. When you do use self-rising flour be sure to omit baking powder, salt and baking soda if in the recipe.
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.
No. Listen to the recipe. It is all powerful.
Well when you use the general penis then that means it is goood!
As long as the recipe calling for regular flour also has baking powder or baking soda in it and you don't put that in also. If there is yeast in the recipe, then no you should not use self rising.
It depends on the recipe. Self-rising flour already has baking powder in it, but if the recipe has acidic ingredients, such as buttermilk or sour milk, it may still need some baking soda to rise properly. You will need to make an educated guess.
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.
How can I tell if flour is self-rising or all purpose? How can I tell if flour is self-rising or all purpose?
The flour is the same amount. The adjustment is in the leavening agent. In most things, you should be able to leave it out if you use self rising. If you look at most recipes, it takes 1 teaspoon of baking powder to 1 cup of flour. This varies somewhat, but it should get you close.
No! self rising flour has additives in it. ( salt and a leavening agent)
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.