If you have ever been in a situation where you started mixing a recipe together and discovered that you were missing an ingredient, you know your choices are limited. You can stop what you are doing and run to the store to purchase the ingredient you need, or you can find a substitute in your cupboards. Fortunately, certain ingredients have an "understudy" that can fill in for the expected performance of the star ingredient, as in the case of self-rising flour.
All-purpose flour is the main ingredient used in place of self rising flour. Add 1½ tsp. of baking powder and ½ tsp. of salt to every cup of flour. The baking powder will cause the flour to rise in the same fashion as self-rising flour. Do not to substitute all-purpose flour with self-rising flour because the recipe will be too salty and taste like baking powder. If self-rising flour is the only flour available, do not add salt or baking powder to the recipe.
Make and Store
To make a lb. of self-rising flour for future use, add 2 tbsp. of baking powder to 4 cups of all-purpose flour and 4 tsp. of salt. Mix the ingredients together well. Use a sifter if available. Store the flour in a jar or can that seals tightly for future use. To use the mixture in a cake recipe, subtract 2 tbsp. for every cup of flour called for. Do not add baking powder or salt to the cake recipe.
Do not confuse products used for making biscuits and cakes as self-rising flour. Self-rising flour is clearly marked as such on the package. Products that promote recipes for biscuits, cakes and pancakes have the necessary ingredients found in self-rising flour with the addition of hydrogenated oil. To prepare recipes that require self-rising flour, follow the directions on the product's packaging.
Flour contains carbohydrates and protein. Special diets can dictate the type and brand of flour used in recipes. Diabetics need lower carbohydrates while people with celiac disease have to avoid protein-gluten. All-purpose flour usually contains 9 to 12 percent protein. Self-rising flour is usually 1 percent lower in protein than all-purpose flour. Fat is included in whole wheat flour that will increase caloric intake. Flour used to make pizza crusts and bagels contains 14 percent gluten.
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