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Self-Rising Flour

15 years ago

I received a little cookbook that contains recipes from Yorkshire, England for teacakes, etc. Some of the recipes call for self-rising flour. I know that it is flour with baking powder added. Do you every use it and do you make your own or buy it? Just wondered.

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Comments (5)

teresa_nc7
15 years ago
I use s-r flour all the time in baking for the market and the last two weeks baking tea breads for gifts.

Self-rising flour has baking powder and salt in it. The formula is for each cup of regular flour, mix in 1 1/2 teaspoons of baking powder and 1/2 teaspoon salt.

Many brands of s-r flour are available here in the south: Martha White, Red Band, White Lily (the fraud!), North State Mills, etc. so I buy mine in 5# bags and try to use it up fairly quickly. BTW, I might have that same little cookbook that you have.

Teresa
blueheron
Original Author
15 years ago
Teresa, I make tea breads often and just use the regular recipes. Do you just omit the baking powder and salt when you use the self-rising flour or do you use a special recipe which calls for it?
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@Cherryfizz, I dont have a breadmaker, but I found this answer for your consideration. You can substitute 2% liquid milk for the water in any bread machine recipe, cup for cup with no problems. Just leave out the powdered milk. You may have to adjust the dough moisture slightly with another tablespoon or two of flour (the powdered milk absorbs a little of the liquid.) You can also use buttermilk or thinned plain yogurt (thin with a little milk) as a substitute for the powdered milk. You can also use diluted or undiluted canned evaporated milk. Once again, replace the water, cup for cup, with the liquid dairy product. You can also substitute soy milk, rice milk or almond milk, or even canned coconut milk, cup for cup, for the water in the bread machine recipe. I usually use 2% liquid milk and substitute plain powdered coffee creamer for the powdered milk. But the 2% liquid milk alone, or any of the above liquids alone are fine. Make sure to use room temperature or lukewarm (not hot) liquid milk (or other liquid). Using cold liquids may cause the dough to rise more slowly (it chills the yeast), which can result in short, dense loaves. Using too hot a liquid can damage or kill the yeast, also resulting in a short, dense loaf. A liquid temperature of about 70-F to 90-F is best.
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centralcacyclist
15 years ago
I find self-rising flour to be much too salty for my taste. You might want to experiment with the salt content - if you mix your own - to see what works for you.
teresa_nc7
15 years ago
Yes, I just omit the powder and salt in the recipe when I use s-r flour. If the recipe calls for baking soda, I do add that in with the dry ingredients - generally soda is called for when using buttermilk or sour cream.

Teresa
ci_lantro
15 years ago
Ditto on S-R flour being too salty. I bought my first-ever bag of S-R flour, Gold Medal. It's too salty and I can taste the baking powder. Struggling to use it up.

I'm sensitive to the taste of a lot of BP's. Finally found the relatively new on the market Argo BP. It's double acting and aluminum free. Evidently, it is the aluminum sulfate (that's in most b. powders) that I can taste.

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