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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 17Last Thursday at 11:22 PM

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 1Last Wednesday at 5:48 PM

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

by Anonymousreply 2Last Wednesday at 5:53 PM

There is more than one kind of flour?

by Anonymousreply 3Last Wednesday at 5:55 PM

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 4Last Wednesday at 6:03 PM

Goodness gracious it's good.

by Anonymousreply 5Last Wednesday at 6:09 PM

Mother's Best

by Anonymousreply 6Last Wednesday at 6:31 PM

R5 I remember that commercial from my kiddie-hood.

by Anonymousreply 7Last Wednesday at 6:32 PM

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 8Last Wednesday at 7:54 PM

[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 9Last Wednesday at 8:03 PM

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

by Anonymousreply 10Last Wednesday at 9:22 PM

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

by Anonymousreply 11Last Wednesday at 9:41 PM


by Anonymousreply 12Last Wednesday at 9:59 PM

You could lift it up yourself

by Anonymousreply 13Last Wednesday at 11:48 PM

It's better for biscuits and fried chicken!

by Anonymousreply 14Last Thursday at 2:14 AM

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 15Last Thursday at 7:27 AM

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 16Last Thursday at 8:17 PM

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

by Anonymousreply 17Last Thursday at 11:22 PM
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