Ingredients in Self-Rising Flour
Self-rising flour is a convenience product that does not require additional leavening agents. As its name suggests, self-rising flour already contains everything that it needs to make baked goods that rise. Most types of self-rising flour contain three ingredients in specific proportions that make them ideal for most recipes. Does this Spark an idea?
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Flour
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Self-rising flour is typically made with all-purpose flour. This type of flour contains anywhere from 8 to 13 grams of protein per cup, depending on the region of the country where the flour is produced. Flour made in the South typically has less protein than that made in the North. Because self-rising flour is best for quick breads, cakes, pancakes and biscuits, a self-rising flour with a low protein content is best for these types of recipes. The lightness of the low-protein dough allows the chemical leavening agents to quickly produce an even rise and a soft texture.
Baking Powder
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Baking powder is mixed in with all-purpose flour to act as a leavening agent in recipes. In general, most self-rising flour contains 1 1/2 tsp. baking powder per cup of flour. This removes the need for the baker to add a leavening agent to the flour in most non-yeast recipes. If you use self-rising flour in a recipe that calls for all-purpose flour, multiply the number of cups of flour by 1.5 to determine how many teaspoons of baking powder you have already added. Subtract this amount from the baking powder the recipe calls for to find out how much more, if any, to add.
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Salt
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Self-rising flour also contains about 1/2 tsp. salt per cup of flour. Therefore, when you are using self-rising flour, you usually do not need to add any more salt to the recipe. Multiply the number of cups of flour you have added by 0.5 to find out how many teaspoons of salt you have already put in. Only add more if the recipe called for more than that.
Considerations
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Because self-rising flour contains leavening agents, it does not have as long of a shelf life as regular all-purpose flour. If you get self-rising flour, you should use it within six months for best results. Another option is to make your own self-rising flour in small batches whenever you need it. To make a cup of self-rising flour, measure 1 cup of all-purpose flour, take out 2 tsp. flour, and add 1 1/2 tsp. baking powder and 1/2 tsp salt. Mix it all together with a whisk until the ingredients are combined.
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References
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