Self rising flour
The only difference between self rising flour and just flour is baking
powder? Is this true and if yes how much baking power would you use for a recipe calling for a cup of self rising flour? |
> wrote in message oups.com... > The only difference between self rising flour and just flour is baking > powder? > > Is this true and if yes how much baking power would you use for a > recipe calling for a cup of self rising flour? http://www.practicalpantry.com/staples/page16.html Substitutions There is no substitute for self-rising flour, but you can easily make your own out of all-purpose flour. To make 1 cup of self-rising flour, take 1 cup all-purpose flour and add 1-1/2 teaspoons baking powder and 1/2 teaspoon salt. In some recipes that call for all-purpose flour and baking powder, you may be able to substitute self-rising flour if you decrease or eliminate the baking powder and salt called for in the recipe. Do not use self-rising flour in recipes containing yeast unless the recipes specifically calls for it. There is a slight problem here many flours are regional in nature for example White Lilly Flout is specifically designed for Southern cooking as=nd IMHO is the best for biscuits. Etc. Dimitri |
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