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Can you substitue self-rising flour for all-purpose in baking? What adjustment is needed to the recipe?
It's really not a good substitution if you can get to the store to get regular, all purpose flour you will be better off.
That said - if you really want to use it, be sure that your recipe calls for baking powder and salt, but DONT USE THEM. The baking powder and salt are already in your self rising flour. So use the flour, but omit any salt or baking powder as the rising agent is already in the self rising flour.
there is absolutely nothing wrong with self rising flour! i've used it all my life. if you do use it instead of plain flour, omit the salt and baking powder. i do use plain flour if a recipe calls for it but that's the only time.
must be an up north thing. many years ago i had a friend that came from chicago. she always bought plain flour. i asked her why didn't she just buy self rising. she said it costs more. maybe up north, but never in my west TN area.
Self-rising is fine in quick bread baking, and I've used it myself many times--just omiting the chemical leavening and salt. Find for muffins, quick breads, some cakes, pancakes, etc.
HOWEVER, you can't use it for everything. If your recipe is leavened with anything else (steam, air, yeast) you'd want to use plain, all-purpose flour.
If most of the time you bake with recipes that call for baking powder, then you might find that using self-rising is great for you, since it eliminates a few ingredients. If you do a lot of different kinds of baking, it's probably better to stick to all-purpose, and just measure out the baking powder and salt as you need it.
M. Mulvey Can you substitue self-rising flour for all-purpose in baking? What adjustment is needed to the recipe?
NO you can't substitute it.
Why pay more for self rising that is LOADED with TOO MUCH SALT.
For some It may or may not be a NORTHERN thing not to use it. To me it is a waste of money and time (converting recipes) or even the sign of a lazy cook/baker.
Is it really that hard or time consuming to add a bit of baking powder or a little salt to flour?
When a recipe calls for salt and I use salted butter I omit the salt called for. But then I bake and cook everything from scratch and know what goes into my food. At age 85 I am not going to change my way of living/eating because of a convenience product.
BTW, Have been living in ND for 15 years and they DO sell self rising flour here, just like they do in Alaska, Washington, Oregon, Indiana and a few other places we have visited in the west and southwest all the way to Padre Island/TX.
Having family from Tennessee, I know all about a few of the specialty flowers that are made and marketed in that area; those that are not distributed in other areas of the country. Living in Virginia now, I was happy to find my old faithful self rising flower "White Lilly" When Cooks Country and Americas Test Kitchen did the flower test, White Lilly won for both self rising and plain flower where the baking soda and salt were used to make it rise. White Lilly is low in sodium and is "cake" flower consistency, which is triple sifted. It beats any flower on the National Market and if you can find it, you owe it to yourself to try it at least once. You will be pleased. In response to self rising vs. regular. When the recipe calls for yeast, you can not substitute. When it calls for salt and baking power, you can. It isnt lazy, so much as preference. The quality of the dough relates entirely to the quality of the flower your using. Again, it's personal preference. While I use both methods, I prefer White Lilly Self Rising for an end result of very light, feathery, fluffy dough.