Q.: By mistake, I bought self-rising flour instead of all-purpose flour. Would there be any big difference if I use the self-rising as I normally would use the all-purpose?
— Leslie Coddington, Akron
A.: Self-rising flour already has baking powder and salt in it. However, because the amounts in the flour can vary from brand to brand, I can’t guarantee that everything will work perfectly in any given recipe.
Since baking is an exact science, I wouldn’t recommend it.
Also, some brands of self-rising flour are made with cake flour, a lower-protein flour than all-purpose, so again, your results could be off depending on your recipe. It might be fine for cookies, but not for breads.
More often bakers are looking to make self-rising flour out of all-purpose, which is an easier conversion. Simply mix 1½ teaspoons of baking powder and ½ teaspoon of salt into 1 cup of all-purpose flour to substitute for a cup of self-rising flour.
Got a food question? Lisa Abraham has the answer. Call 330-996-3737; email her at labraham@thebeaconjournal.com with “Ask Lisa” in the subject line; or write to her at 44 E. Exchange St., P.O. Box 640, Akron, OH 44309-0640. Please include your name (initials will be printed on request), hometown and phone number.
