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Question for bakers: What is the point of Self-Rising Flour (Self-RAISING Flour for our UK friends)?

It's much more expensive than regular flour, and it doesn't keep as well, because the baking powder gradually loses its potency. Why not just add baking powder and salt to regular flour as needed?

It seems like it's used a lot in the south (and in southern recipes) for some reason. Thoughts?

--Anonymous
replies 17Dec 6, 2017 5:45 PM +00:00

The flour isn't merely flour with added baking powder and salt. It is also lower in protein/gluten than all-purpose flour, which makes lighter and more tender muffins, biscuits, cakes, etc.

--Anonymous
replies 1Dec 6, 2017 5:48 PM +00:00

Why not just use cake flour and add the baking soda and salt?

--Anonymous
replies 2Dec 6, 2017 5:53 PM +00:00

There is more than one kind of flour?

--Miss Dora Dumfuck, Ingenue & Home Economics Dropout
replies 3Dec 6, 2017 5:55 PM +00:00

Cake flour has too little gluten. Self-rising is in the middle between cake and all-purpose. But if you don't want to have self-rising flour in the house, why would you have cake flour either?

--Anonymous
replies 4Dec 6, 2017 6:03 PM +00:00

Goodness gracious it's good.

Look how high and light it rises when Hot Rize feels the heat of your oven
YouTube
--Anonymous
replies 5Dec 6, 2017 6:09 PM +00:00

Mother's Best

--Anonymous
replies 6Dec 6, 2017 6:31 PM +00:00

R5 I remember that commercial from my kiddie-hood.

--Anonymous
replies 7Dec 6, 2017 6:32 PM +00:00

You need it for the quickie beer bread. With the cube of melted butter poured over it. I can’t make it because I will eat the whole loaf in a day.

--Also why I don’t buy peanut butter
replies 8Dec 6, 2017 7:54 PM +00:00
But if you don't want to have self-rising flour in the house, why would you have cake flour either?

Because cake flour doesn't go bad, like self-rising flour does (because of the baking powder.)

What if you mixed half cake flour and half AP flour with baking powder and salt -- would that approximate self-rising?

--Anonymous
replies 9Dec 6, 2017 8:03 PM +00:00

Yes, r9, or you could just buy self-rising flour!

--Anonymous
replies 10Dec 6, 2017 9:22 PM +00:00

R8, like this? I’d never heard of it but this sounds pretty good.

Per Google.com, the #1 recipe for Beer Bread in the world! There are a few recipes for beer bread out there, but none as simple (and tasty!) as this one. You can even mix it in the baking pan for easy cleanup. This is sensational when served with soups or just as a snack, but dont expect it to be around very long when your family gets a taste of it! Be sure to use a sheet pan on the shelf below the pan to catch any excess butter that may drip during cooking.
www.geniuskitchen.com
--Anonymous
replies 11Dec 6, 2017 9:41 PM +00:00

Convenience

--Anonymous
replies 12Dec 6, 2017 9:59 PM +00:00

You could lift it up yourself

--Anonymous
replies 13Dec 6, 2017 11:48 PM +00:00

It's better for biscuits and fried chicken!

--Anonymous
replies 14Dec 7, 2017 2:14 AM +00:00

r9 Again, missing the point. I have bought self-rising flour, but end up throwing it out because there's no way to know if the baking powder is still potent.

--Anonymous
replies 15Dec 7, 2017 7:27 AM +00:00

R15, use it up, or toss it and replace it every 6 months. Store it sealed well, such as in a ziploc bag. If you have room in the freezer, keep it in there (again, in a sealed bag).

--Anonymous
replies 16Dec 7, 2017 8:17 PM +00:00

What would an old queen do with a sack of flour? Now that's a puzzle.

--Anonymous
replies 17Dec 7, 2017 11:22 PM +00:00