you add 1 teaspoon of baking powder to every cup of plain flour

There is nothing really "special" about it. Self rising flour already has baking powder and salt mixed into the flour. It may save you a step or two when you prepare your recipes. Although you can create your own self rising flour, it is best to use the already packaged brands sold at your local grocery stores.

You can't. Self rising flour has enough baking powder in it for itself. You can't add more flour to it and expect it to work.

not sure

2nd Answer:

You can use self-rising cake flour . . . it is a finer powder that plain self-rising flour, though, so you may have to add a wee bit more liquid to the batter.

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.

Making your own self-rising flour takes about 15 minutes - it's a pretty easy recipe.

In a large mixing bowl, measure 6 cups of regular flour. Add 3 tablespoons of baking powder and 1 tablespoon of salt. Then, either sift together or mix with a whisk all of that until it's pretty well combined. Ouila! You can store it in an airtight container for months!

self raising flour is basically plain flour with baking powder in it so for a cake you can use plain flour with baking powder but it is easier to use self raising and it also has other raising agents. you need to use it to make you cake rise, if your cake didn't rise it would be small and very dense making its texture not as nice to consume.

you dont have to use a raising agent like bicarb

It depends what it is you are trying to make. When using yeast, you are usually trying to bake bread or some sort of product that is made with strong flour (i.e. a flour with a high protein - 'gluten' - content). Self-rising flour is a soft flour with a low protein content and thus the product will be more crumbly. It is more usual to substitute yeast with baking soda and some sort of acid (cream of tartar or buttermilk), or baking powder.

No! self rising flour has additives in it. ( salt and a leavening agent)

It will probably still turn out ok if you do substitute self raising for all purpose. If the recipe calls for other raising agents (baking powder or bicarbonate of soda etc...) you may want to cut down the quantity of those slightly, since they are already included in the flour.

If the question means to say "self-rising flour," then the answer is yes, as long as you adjust the amount of baking powder and/or baking soda in the recipe. self-rising flour should not be used for foods other than raised baked goods.

250 gms of self raising flour make about 1 regular cup.

You can normally subsitute olive oil for most recipes which require butter. For some heart healthy recipes, the American Heart Association has an online menu: http://www.deliciousdecisions.org/cb/rec.html

yes, Bisquik is a brand name self rising flour, with shortening added. If you substitute it using self rising flour add 1 tablespoon butter or oil for every cup of flour. Sounds like a lot of fat to me but that is the recommendation.

Yes.

not same

Your cobbler topping will not rise at all if you do not use self-raising flour. This will result in a very hard topping. (Alternatively, add baking powder to the plain flour that you have used, which will give you "self-raising" flour. )

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.

To make self rising flour .......1 cup flour add 1 teaspoon baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda

You can but their purposes are different and will affect each other's efficiency - better not to mix