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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.
Self rising flour can be made by substituting 1 cup of all purpose/plain flour minus 2 tsp., and add 1 1/2 tsp. baking powder and 1/2 tsp. salt to make the full cup.
Plain, pasta dough is not supposed to rise.
You can use plain flour with a teaspoon of baking powder.
There is no difference between plain flour and all-purpose flour. They are one and the same. All-purpose (plain) flour does not contain the salt and baking soda that self-rising flour has.
Self raising flour has the salt and baking powder included. Plain flour does not.Self rising flour is a combination of flour, baking powder, and a little salt. It's not just flour.
When using plain (regular) flour and the recipe calls for self-raising flour you must add a good teaspoon of baking powder to the flour. That will turn plain flour into self-raising flour.
If you were baking a cake: Self-Raising Flour - would make it rise Plain Flour - wouldn't make it rise People use self-raising in cakes to make them bigger, but they use plain in pancakes so it keeps it thin.
If by 'bakers flour' you mean self rising flour, the answer is no. Self rising flour has baking powder which causes it to rise. With crepes, you want them to stay thin and delicate, not to rise and have a bread-like consistency.
the difference between the two are that self rising has yeast in it. so all you have to do is get some yeast and mix it with the flour.
you add 1 teaspoon of baking powder to every cup of plain flour
No. Rice flour is made from rice. Plain flour is refined wheat flour. Self rising flour is refined wheat flour with baking powder and salt already in it. Wheat flour has gluten, rice flour does not and cannot be used to substitute for wheat flour.