Choosing Between Self-Rising and All-Purpose Flour?

poehere
Bronze Post Medal for All Time! 105 Posts

January 2, 20180 found this helpful

All recipes normally call for all purpose flour. There are only a few recipes that call for self rising flour. You'll need to read your recipe and see which type of flour it is asking for. If it isn't marked on the recipe, then you'll need to use all purpose flour.

cybergrannie
Gold Feedback Medal for All Time! 949 Feedbacks

January 3, 20180 found this helpful

It can be very confusing to new "bakers" when a recipe only has "flour" and does not state what type.

• Most of the time you would be safe to use all-purpose flour as this is the type that is usually a "staple" in any kitchen.
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• Sometimes a recipe will have flour as an ingredient but will also have salt and baking powder. If that is the case, the flour is being turned into a type of "self-rising" flour.
• Self Rising Flour is white flour that has salt and baking powder added. The baking powder is a leavening agent. You do not need to use yeast or extra baking powder for the dough to rise. For each cup of flour, there is 1.5 teaspoons of baking powder and 0.5 teaspoons of salt.
• All purpose flour. Refined blend of high-gluten hard wheat and low-gluten soft wheat. Used for baking, thickening and breading. Usually sold pre-sifted.

Judy
Gold Post Medal for All Time! 677 Posts

January 2, 20180 found this helpful

Unless the recipe specifies self-rising, use all-purpose.