All purpose flour.....Self rising flour..

Samm · 06-10-2007, 11:21 PM

Ok guys, I was wondering what is the difference and can I use all purpose(because it is ALL purpose) In place for a recipe that calls for self rising? Is there much of a difference? can I subtitute?

hardcase · 06-11-2007, 01:14 PM

Should be able to subtitute, being the main difference is self-rising has salt and baking power already added and all purpose doesn't..
For self -rising Typical ratios are:
U.S. customary:
one cup flour
1 to 1½ teaspoon baking powder
a pinch to ½ teaspoon salt
* You Will have to add the baking powder and salt....