Whats the difference between self rising flour and plain flour?

Answer 1

Self rising flour, used for biscuits, pancakes and so forth, has baking soda included to create (when mixed with water) the CO2 that causes the dough to rise (fluff up). Bread flour requires the presence (usually the addition) of yeast, which ferments the starch in the flour, producing the CO2 for rising.

Answer 2

I think you may mean "self-rising" flour, which is a flour that already includes the baking powder and salt necessary to make the recipe rise properly. You will find that many older cookbooks tell you to combine baking powder, salt and flour first and set aside for later use. You can skip this step by buying self-rising flour.

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Answer 3

Cake flour is designed to have a low protein content, which results in goods being lighter and more crumbly, compared to when you use all-purpose (or all-purpose self-raising) flour. Sometimes cake flour has leavening agents in it, to make it "self-raising" (but with a low protein content). You can use self-raising flour instead, but the result may not be quite as light as anticipated. You should also bear in mind that not all cake flours are self-raising, so you may end up adding more leavening agents than required if you switch to self-raising.

Answer 4

Self rising flour already includes the baking powder and salt necessary to make the recipe rise properly. You will find that many older cookbooks tell you to combine baking powder, salt and flour first and set aside for later use. You can skip this step by buying self-rising flour.

Answer 5

The main difference between self rising flour and Bisquick is that Bisquick contains shortening and self rising flour does not. Bisquick can be used as a substitute for self rising flour, but adjustments may be needed for other ingredients.

Answer 6

Self rising flour contains baking powder and salt. Plain flour, also known as all-purpose flour, doesn't contain baking powder and salt. Baking powder is the leavening agent that causes baked goods to rise. If you use plain flour in baking without adding baking powder, salt, and sometimes yeast, your baked cake or bread will come out of the oven flat and tasteless.

If you want to use a recipe that calls for plain flour, baking powder, baking soda, and salt, but have only self-rising flour, it's okay to substitute in most cases. Simply use your self-rising flour and leave out the above mentioned ingredients called for in the recipe. This may not work so well on yeast bread recipes, but should be okay on quick breads and cakes.