Pillsbury Best™ Self Rising Flour - Pillsbury Baking (2024)

FAQs

How do I substitute self-rising flour for all-purpose flour? ›

If you have self-rising flour that you want to use up, there are ways to swap it for all-purpose flour. Look for recipes that use about 1/2 teaspoon baking powder to each cup of all-purpose flour. Then don't add any baking powder—it's already in your self-rising flour.

While it's similar to all-purpose flour, self-raising flour isn't as rich in protein as all-purpose flour. Also like all-purpose flour, self-rising flour is enriched with added nutrition. It also contains salt and baking powder that has been distributed evenly throughout the flour and acts as a leavening agent.

Yes and no. If the recipe calls for plain flour with the addition of baking powder (or another leavening agent), self-raising flour can be used instead, simply omit the leavening agent. If the recipe does not include baking powder or a leavening agent, do not substitute plain flour with self-raising flour.

Contains baking powder and salt, which makes baked goods rise. It is especially suited for biscuits, muffins, light cakes and pastries.

Bread recipes usually ask for plain flour, and that's because the raising agent comes from the yeast working with the water, flour and salt. If you use self-raising flour, your bread won't rise evenly and you could end up with a stodgy crumb.

As a general rule, don't use self raising flour if there is another leavening agent called for in the recipe such as yeast or baking soda.

A: Bisquick is a premixed baking product. It contains leavening (baking powder) and salt as same self rising flour does but also contains shortening.

The self-rising flour commonly used in Europe and America mainly adds chemical ingredients such as baking soda as fermentation agents, while in China, there are self-rising flour that only add baking powder, products that only add active dry yeast, and products that add both types of substances.

Self-rising flour is a type of flour that includes leavening agents, which ensures perfectly risen baked goods. You don't need to use additional leavening agents (such as baking powder or baking soda) when you use self-rising flour.

You can use either all-purpose flour or pastry flour; all-purpose flour gives you a sturdier muffin while a pastry flour muffin will be lighter and more delicate.

Can I use self-raising flour for cookies? ›

While it won't work as a substitute in all baked goods, you can use self-rising flour to make cookies, as long as you understand the necessary adjustments. Unlike all-purpose flour, self-rising flour contains more than just the wheat. It also has salt and baking powder, which makes it similar to baking mixes.

Self-rising flour is flour with the baking powder and a bit of salt already added.

Sodium Bicarbonate, E500 (Raising Agent) – added to self-raising flours to provide lift for cakes, scones and muffins. Calcium Phosphate, E341(i) (Raising Agent) – added to self-raising flours to provide lift for cakes, scones and muffins. Used with Sodium Bicarbonate (E500) to balance its acidity.

Is self-raising flour bad? Self-raising flour is like most other flours, it's been refined, which means it tends to contain less protein and fibre than whole plant foods. In turn, this means it's less filing and relatively easy to overindulge on.

Either cake flour or pastry flour can be used as a 1:1 substitute for all-purpose flour in most baking recipes. Steer away from cake flour for chewy bread baking, though, and opt instead for bread or whole-wheat flour for your no-knead and sourdough loaves.

It's not recommended to use self raising flour for white sauce. This is because self-raising flour contains salt and baking powder which may interfere with the flavour of the other ingredients. Best white sauce recipes: Pork and sage meatballs with white sauce.

Do you use plain or self-raising flour for pancakes? For thicker pancakes, use self-raising flour. If you don't have any self-raising flour in the pantry you can make your own at home using plain flour and baking powder. This also lets you control the raising agents in your batter for thicker pancakes.