0
Self-rising Flour
Self-rising flour, sometimes called self-raising flour, is flour that already contains a leavening agent and does not require the addition of yeast, salt, baking soda or baking powder. It has many uses, including quick breads, muffins and some rolls.
123 Questions
Can you substitue allpurpose flour for self rising flour?
You can but self-rising flour has salt and baking soda added to it as a leavening agent. If you use all purpose instead of self-rising you will need to add soda and salt so that you don't end up with a flat cake or cookies.
Cake flour is a finer grained powder than all purpose. Self rising means it already has the baking powder added. All purpose may be used for either, but you would have to add baking powder, and the end product would not be quite as delicate.
Can popover be made with self rising flour?
Yes, popovers can be made with self-rising flour, but it's important to adjust the recipe accordingly. Self-rising flour contains baking powder and salt, so you can omit these ingredients from the original recipe. This may slightly alter the texture and rise compared to using all-purpose flour, but it can still yield delicious results. Just be sure to monitor the baking time, as self-rising flour may affect how quickly they cook.
Will self-rising flour kill ants?
No they will walk right over it. Cucumber peels placed where they get in the house or in cabinets will repel them - keep them away. One peel will work for a few days.
Can you use self rising cake flour if a recipe calls for baking mix for a coconut custard pie?
No. Listen to the recipe. It is all powerful.
How many cups of self rising flour should I use instead of three cups of plain 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.
I Need a recipe for self rising flour using rice flour?
Add 1 1/2 tsp baking powder plus 1/4 tsp salt for each cup of rice flour.
Rice flour can be substituted 1:1 for cake or pastry flour in recipes.
Is patent flour the same as self rising?
No. Self rising flour is usually an all purpose flour that has a leavening agent, like baking powder, mixed into it already. Patent flour is pure flour and is classified in five categories, depending on the amount of straight flour it obtains. Extra short or fancy and first patent flours are made from soft wheat and are used for cake flours. Extra short or fancy patent contains 40 to 60 percent straight flour. First patent flour contains 60 to 70 percent straight flour. Short patent flour made from hard wheat is the most highly recommended commercially milled flour for bread baking, it contains 70 to 80 percent straight flour. Medium patent flour contains 80 to 90 percent straight flour and is also excellent for bread baking, as is long patent flour, which is made with 90 to 95 percent straight flour.
What is the difference between self rising flour and non?
Self rising flour is flour with baking powder and salt added to it. It is also finer, therefore it is good for baking because if you use regular flour you have to add the baking powder to it.
Is cake flour the same as self rising flour?
Short answer: NO. they are not the same. Do NOT use one for the other. I was trying out a new peach cobbler recipe. It called for self-rising flour. I found the definition for self-rising flour which is basically flour with some type of rising agent (usually baking powder) in it. That is what I thought cake flour was -- flour with baking powder. When i made the recipe using the cake flour, the cobbler did not turn out/did not rise. Therefore, I would not use cake flour in place of self=rising flour again. Use 1 cup regular flour minus 2 teaspoons. Add 1 and 1/2 teaspoon baking powder and 1/2 teaspoon salt to equal 1 cup.
Can you make toll house cookies with self rising flour if you leave out salt and baking soda?
Self-rising flour is regular flour that has baking powder and and salt added so the answer is: Absolutely. I often use self rising flour when baking, as I use less ingredients that way. I have done them both ways, with no difference in quality, or taste. Enjoy your cookies!
Is pastry flour the same as self rising flour?
The word is or should be Self-Raising.
It is the difference between a Transitive and Intransitive verb.
Self rasing flour contains Baking Powder which is a mixture of Bicarbonate of Soda and Cream of Tartar. When wet, the mixture produces carbon dioxide gas which makes the RISE. However as the ingredients are contained in the flour it appears to RAISE itself.
I am not sure but I would think that 'Pastry Flour' would not have these ingredients when sold, so therefore would not rise.
When is self-rising flour in season?
Self raising flour is available for purchase throughout the year in grocers and supermarkets.
Can you substitute self rising flour for bread flour?
Add 1 1/4 tsp. baking powder for each cup of flour.
Bread flour may not be preferred if making biscuits, cakes, or pastries. Use cake flour or all-purpose flour for those.
Where can you find Washington self rising flour?
Washington Self Rising Flour and also the Cornmeal and Self- Rising Cornmeal are produced in Ellicott City Maryland. They are a regional product, available in Maryland supermarkets. The parent company, Wilkins-Rogers is located in MD. I was not able to find a mail-order or online source for the products. You might be able to find them in Delaware, Pennsylvania and Northern Virginia also. Self-rising flours are regional/Southern products.
Wilkins-Rogers has a link up that give recipes for some of it's Washington products that are no longer made. I have provided the link but the address is currently not working.
27 Frederick Rd Ellicott City, MD 21043-4759 - (410) 4...
www.wrmills.com
Is eating self rising flour a form of pica?
Pica is mainly associated with eating things that are not food such as: spoons, coins, paper, soil, rocks, and many other metal and earthly things. However if this person is eating large amounts of baking powder it is a form of pica called Amylophagiawhere the person consumes refined and regular starches (baking powder contains corn starch)
