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Thread: Question about self rising flour and all-purpose flour?

  1. #1
    Join Date
    Apr 2003
    Location
    Houston, TX
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    3,258

    Question Question about self rising flour and all-purpose flour?

    I'm sure this has been asked before, but I couldn't find anything in the searches. So I apologize if there is a thread floating around somewhere
    Anyways, I have a muffin recipe that calls for 2 1/2 cup all-purpose flour and 1 tsp baking soda. I bought self-rising flour a while ago by mistake and have so much of it. I always use the all-purpose. So, to my question...how much self-rising flour can I use to replace the all-purpose flour and baking soda

    THANK YOU!!

  2. #2

    Cool

    Does this page help you? (for your purposes, look under "all-purpose flour" for general baking.

    http://www.foodsubs.com/Flour.html

    PS If you haven't done so yet, highly suggest you either mentally note or bookmark this site. Comes in VERY HANDY.

  3. #3
    Join Date
    Apr 2003
    Location
    Houston, TX
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    Thanks Gail. You know I went there but just typed flour the info I needed didn't come up. I think I need to be a better searcher :-)

    This is what it said:
    Substitutes: For general baking self-rising flour (Omit salt and baking powder from recipe. Don't use this in yeast breads or pie crusts.)

    My recipe calls for 1 tsp baking soda and 1/2 tsp salt. No baking powder. I'm assuming if I just eliminate the soda and salt and use the same amount of flour, it will work ? We shall see

  4. #4
    Join Date
    Apr 2001
    Location
    Middletown, DE
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    66
    Is there any acidic ingredients in your muffin recipe? Generally, baking soda is used to offset the acidic ingredient (buttermilk, lemon juice) so you might not want to leave it out.

    Lisa

  5. #5
    Join Date
    Mar 2003
    Location
    Metrowest MA
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    Originally posted by Pony
    Thanks Gail. You know I went there but just typed flour the info I needed didn't come up. I think I need to be a better searcher :-)
    If you scrolled farther down the page (it was a loooooong page!!! ) you would have seen this info:

    self-rising flour = (in older cookbooks) pancake flour Shopping hints: This is more commonly used in the South than in the North. Substitutes: 1 C all-purpose flour + 1 teaspoons baking powder + teaspoon salt

    Hope this helps you!
    ~ ~ Leslie ~ ~

  6. #6
    Join Date
    Apr 2003
    Location
    Houston, TX
    Posts
    3,258
    There is 1 cup nonfat buttermilk in the recipe.

    thanks for the help!!!

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