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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?

by Anonymousreply 1712/07/2017

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.

by Anonymousreply 112/06/2017

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

by Anonymousreply 212/06/2017

There is more than one kind of flour?

by Anonymousreply 312/06/2017

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?

by Anonymousreply 412/06/2017

Goodness gracious it's good.

by Anonymousreply 512/06/2017

Mother's Best

by Anonymousreply 612/06/2017

R5 I remember that commercial from my kiddie-hood.

by Anonymousreply 712/06/2017

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.

by Anonymousreply 812/06/2017

[quote] 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?

by Anonymousreply 912/06/2017

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

by Anonymousreply 1012/06/2017

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

by Anonymousreply 1112/06/2017


by Anonymousreply 1212/06/2017

You could lift it up yourself

by Anonymousreply 1312/06/2017

It's better for biscuits and fried chicken!

by Anonymousreply 1412/07/2017

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.

by Anonymousreply 1512/07/2017

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).

by Anonymousreply 1612/07/2017

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

by Anonymousreply 1712/07/2017
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