One of the most confused flours used in baking are all-purpose flour and self-rising flour so I sought to explain about them and why you can’t use them interchangeably.
All-purpose flour is made from wheat. The endosperm of the grain is milled to a flour. The germ and bran are removed so as to increase the shelf life of the flour. This kind of flour is perfect because it’s versatile and can be used in most baking applications. All-purpose flour contains a higher protein content allowing gluten to form that is essential to the structure of many baked goods such as breads.
Self-rising flour is basically all-purpose flour with baking powder and salt already added to it. Baking powder is a leavening agent, an ingredient that makes baked goods rise. This flour has less gluten development therefore yields much more tender products making it ideal for making cupcakes, pancakes and cookies. Most fluffy baked goods such as cakes usually call for this flour. Self-rising flour is a staple in many pastry recipes. Learn how to make it at home with this simple easy substitution recipe. This home made self-rising flour works well for recipes that call for self-rising flour.
How to make self-rising flour
- 1 cup all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- Whisk all the ingredients in a large bowl and proceed as directed in your recipe.
- The recipe can be scaled up or down based on need.
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