Self-rising Flour

Not unless you have Celiac /Coeliac disease or are allergic to wheat. If you are eating the flour cooked in something, it should present no problem at all. If you are eating the flour raw this is also not harmful (people eat cookie dough all the time), but I wouldn't personally advise it due to the definite "floury" taste which uncooked flour has.

For one cup of self-rising flour I use 1 cup all-purpose flour, and add:

1 1/4 teaspoons baking powder AND

1/8 teaspoons salt

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.

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.

I found a link that might explain why you crave bread...It's in someone's blog...But I'm not entirely sure if it's true. You can check it out and do more research if you want, unless the post is sufficient enough to explain what you're wondering. http://essentialhealthnuggets.blogspot.com/2009/04/do-you-crave-bread-all-time.html

Yes you just need to add 2 taspoons of baking soda and salt. Yes you just need to add 2 taspoons of baking soda and salt.

That is approximately 2.4 cups

Yes you just need to add 2 taspoons of baking soda and salt. Yes you just need to add 2 taspoons of baking soda and salt.

Let me get my calculator. Let's see, that would be ...300 grams! If you're looking for the adjustment as a substitute in a recipe, then that would depend on what you're making. Pastry flour is finer milled and therefore has less gluten to build upon. On average, about 15% more pastry flour would be needed as a substitute for all purpose flour.

Add 1 teaspoon of baking powder for each cup of all-purpose flour and sift them together.

You can, but it may result in the crust not being quite as flaky as it would be if you use an all purpose flour. Just be sure to not add any salt to it since self-rising flour already has salt in it.

225 grams of plain white flour is 1 7/8 cups. Since you probably don't have a 7/8 cup measure (they don't exist), measure out 1 3/4 cups and then measure an additional two tablespoons. Or, measure two cups and then take out two tablespoons.

No you don't, I thought this earlier on today, but if you have self-raising flour then you are fine. It just raises better with baking power added. Really you "must" use self-raising in using cake or will Not rise. :')

yes 100g!

It allows breads and cakes to rise (by trapping the bubbles in gluten protein molecules). Plain flour can be used but it has to have baking powder added to it to help it rise. Self-raising needs no such additives.

Plain, pasta dough is not supposed to rise.

Self-raising flour

Leavening agents are used with some flours,[9] especially those with significant gluten content, to produce lighter and softer baked products by embedding small gas bubbles. Self-rising (or self-raising) flour is sold premixed with chemical leavening agents. The added ingredients are evenly distributed throughout the flour which aids a consistent rise in baked goods. This flour is generally used for preparing scones, biscuits, muffins, etc. It was invented by Henry Jones and patented in 1845. Plain flour can be used to make a type of self-rising flour although the flour will be coarser. Self-rising flour is typically composed of the following ratio:

1 cup (110 g) flour

1 teaspoon (3 g) baking powder

a pinch to ½ teaspoon (1 g or less) salt

Maida +1tsp baking poder for 1 cup of maida+ 1/4tsp salt for the same

Some recipes for cookies do call for self raising flour. However it is best to you the flour suggested in the recipe you are using, as each type of flour has very different properties. For instance, self raising flour contains a rising agent with in the flour, whereas plain flour does not and will not make the cake/cookies rise. So in answer to your question: Yes, but only if that's what it says to use in the recipe.

take ur hand and play with it a little wen its hard stroke it faster and faster itll happen

Self-rising flour consists of flour, baking powder, and salt. So the flour here is ordinary flour to which you add bicarbonate of soda and salt. Baking powder is baking soda, an acid salt, and cornstarch (the effect is to create carbon dioxide when it is placed in a solution).

To make self-rising flour, take one cup of flour and add one and a half (1 1/2) teaspoons of baking powder and 1/2 teaspoon of salt.

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Yes, you can use self rising flour to bake a cake. Just leave out any baking soda, baking powder or salt called for in the recipe, as these are already included in self rising flour.

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Well, it will work OK as regular flour, but I would not count on it rising.