Wheat flour is essential to many baked goods because it provides structure. All-purpose flour and self-rising flour can be substituted in many baking recipes with some minor adjustments.
Wheat flour is available in several varieties: all-purpose, cake, bread, whole wheat and self-rising. They are milled from hard or soft wheat, or both. The texture, or crumb, of baked goods is determined in part by the type of flour they contain.
All-purpose flour is milled from a blend of hard and soft wheat. This combination produces a flour that can be used in a wide variety of baking applications.
Self-rising flour is made from all-purpose flour with leavening and salt added. The leavening is usually baking powder but also may include baking soda. The proportion of leavening and salt to flour varies by manufacturer.
Self-rising flour can be used in most recipes that call for all-purpose flour, especially biscuits, quick breads and some cakes. Be sure to omit the baking powder, baking soda and salt from the recipe.
To substitute all-purpose flour for self-rising flour, add 1 1/2 tsp. of baking powder and 1/4 to 1/2 tsp. of salt for each cup of all-purpose flour. To substitute self-rising flour for all-purpose flour, omit from your recipe the same proportion of leavening and salt per cup of flour. Self-rising flour contains less protein than all-purpose flour, which may change the texture of the final baked product.
- "New Baking Book;" Better Homes and Gardens; 1998
- KitchenSavvy: Self-rising Flour