In some cases, this is true and self-rising flour is a convenient alternative to regular flour, but that is not always the case. Because self-rising flour contains added leavening agents using it incorrectly can throw off the texture and flavor of your baked goods.
Yes and no. If the recipe calls for plain flour with the addition of baking powder (or another leavening agent), self-raising flour can be used instead, simply omit the leavening agent. If the recipe does not include baking powder or a leavening agent, do not substitute plain flour with self-raising flour.
Remember that self-rising flour is a softer flour, so baked goods made with it will not be the same as when you use all-purpose flour—for example, cookies may spread more and be thinner and crisper than if made with all-purpose flour.
If you're looking to bake lighter, crunchier cookies, self-rising flour might be an ideal substitution. Although the flavor itself won't be affected by swapping self-rising flour for the all-purpose flour that your recipe calls for, the finished cookie will have a slightly different consistency and a lighter texture.
However, if you're wondering whether or not this is okay, the quick answer to your question is no. As a rule of thumb, always stick to the type of flour recommended by your recipe. Plain/all-purpose flour and self-rising flour are not interchangeable in baking.
If you use self rising flour in your baked goods recipes that call for this product, you will see that your cakes and breads always rise perfectly, and more importantly, that you get a consistent rise every time. These recipes do not even call for a leavening agent in addition to the self rising flour.
It's not recommended to use self-raising flour for pastry. Shortcrust pastry tends to rise as it bakes in the oven, even when you use plain flour, so using self-raising flour will likely misshape it.
If you want to substitute self-rising flour for all-purpose flour in a recipe, just omit the baking powder and salt from the recipe, and use self-rising. Self-rising flour does not contain baking soda so if you are using self-rising flour and the recipe calls for baking soda be sure to add it.
Plain flour, also known as all purpose flour, is best for brownies. You can use self raising flour, but you will end up with cakey brownies that are much less fudgey. If this happens you'll know you got your flours mixed up.
For every cup of self-raising flour called for in your recipe, measure out 1 level cup (125 grams) all-purpose flour. Add 2 tsp. (8 grams) baking powder. Whisk to combine.
Self rising flour can be used in any baking recipes that call for baking powder. It's not recommended to use self rising flour in an yeast bread recipes or sourdough bread recipes.
“Self-raising flour will bubble up to the surface, plain flour will stay sunk.” Otherwise, you could dip your finger into the flour and taste a very small amount. Apparently “self-raising flour has a tingle on your tongue while plain flour doesn't.” That's because self-raising has baking powder in it.
Self-raising flour has a mild and slightly sweet taste, similar to all-purpose flour. The main difference between self-raising flour and all-purpose flour is that self-raising flour contains baking powder and salt, which are added to it as leavening agents.
Self-rising flour is all purpose flour with 1.5 teaspoons of baking soda and 0.5 teaspoons of salt per cup of flour. The practical result would be that the product would be more salty and have too much leavening (it would probably puff up very big then collapse into a flatter and chewier product).
When baking soda is combined with acid, CO2 gas bubbles are released, creating the “airy” effect in batter and dough. Furthermore, once the dough or batter starts to bake, the carbon dioxide will begin to filter through the dough and expand air that is trapped inside.
Baking soda and baking powder are both leaveners made from a chemical called sodium bicarbonate. When sodium bicarbonate is combined with an acid, it produces a gas (carbon dioxide, C02, the same gas we exhale when we're breathing) that lifts cakes, cookies or other baked goodies while they're in the oven.
For each cup of flour, add 1 tsp. of cream of tartar and 1/2 tsp. of baking soda. Mix well.
Using all-purpose flour allows for more freedom than self-rising flour since you can add different leavening ingredients depending on what you're trying to make. On the other hand, self-rising flour is a quicker and more convenient option for certain recipes.
Also known as Plain Flour
As the name suggests, all-purpose flour is suitable for all types of baked goods such as bread, biscuits, pizza, cookies, muffins, etc. It is also used in thickening gravies and sauces. Due to bran removal and loss of nutrients, all purpose flour is usually enriched with vitamins and minerals.
Put your ingredients (100g plain flour, 1 tsp baking powder) into a large bowl. Mix together (I like to use a whisk) until the baking powder is evenly distributed in the flour.
The main function of flour in baking is to build structure. When the proteins found in wheat flour are hydrated, they interact with each other forming what is known as gluten. As dough or batter containing wheat flour is worked, an elastic network is developed.
Plain flour (or all-purpose flour) is made from wheat. These two names = the same thing. Aussies call it Plain Flour, and other parts of the world (like the USA) call it all-purpose flour. Wheat is starch and protein.
Self-rising flour and all-purpose flour have similar properties with two key differences: ingredients and uses. Ingredient-wise, self-rising flour contains all-purpose flour, salt, and baking powder, while all-purpose flour only contains ground endosperm.
Yes, absolutely! The resulting bread is a lovely rustic loaf that you can rustle up with just four ingredients. What is this? This self raising flour bread recipe produces a no yeast loaf that is similar to soda bread but without that slightly bitter taste, using regular everyday flour – no need for strong bread flour!