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The difference between "Self Rising" flour and "Flour" is simply that self rising flour has leavening agents added to it during packaging.

The way it works is the same as flour after you add your leavening agent, such as baking powder, baking soda, etc. A reaction to temperature and other conditions, whether chemical or natural causes the leavening agent in the self rising flour to produce carbon dioxide, thus forming bubbles which makes the product rise by trapping the air inside as the product solidifies.

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13y ago

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