Difference between self rising flour and all purpose flour

The Differences Between All-Purpose Flour & Self-Rising Flour

difference between self rising flour and all purpose flour

Two of the most commonly confused flours are all-purpose flour and self-rising flour, so we dove into what makes them different and why they.


Post photos of lip-smacking food or share your recipes. Ever been to the supermarket to pick up flour and been befuddled by the types available? Well, flour is available in several types, right from all-purpose flour, self-rising flour, cake flour, pastry flour to bread flour, etc. Each flour type has its own set of protein properties and leavening agents and are all special for culinary purposes in their own way. Oft we set off to bake and find two synonymous terms: all-purpose flour and self-rising flour. Is there a difference between the two, or are they one and the same thing? Both all-purpose and self-rising flour are processed wheat flour endosperm part of wheat and are used for baking purposes.

Self-rising and all-purpose white flour serve different baking purposes. Don't use self-rising flour in place of all-purpose flour or results may be.
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There are a large number of different varieties of flour available in stores today. At most groceries, you can find anything and everything, ranging from coconut flour to tapioca flour, to corn flour, to almond flour, and more. In the case of wheat flour, there are different varieties within the wheat family as well. However, keep in mind that with wheat-based flour, all types contain different percentages of gluten and protein. These percentages are what make one type of flour ideal for one recipe, and another type ideal for another recipe. The most commonly sold wheat flour in grocery stores is refined white flour.

The Difference Between All-Purpose Flour and Self-Rising Flour

Nothing is worse than diving headfirst into a recipe, only to find you have the wrong flour on hand. Can you just use what you have instead? - Baking is like a science; that's why it's important to use the right flour. Occasionally you can substitute, but flours all have different chemical reactions in a recipe, so it's always best to use the exact flour called for.

Self-Rising Flour vs. All-Purpose Flour

Self-rising and all-purpose white flour serve different baking purposes. April 19, - Author: Diane Rellinger, Michigan State University Extension Enter the baking aisle in a local grocery store and you will likely see several different types of white flour. All white flour is made from wheat, however, it is not made from the entire grain of wheat. The grain or kernel of wheat , which is the seed from which a grain plant grows, contains three distinct parts. The outer covering which is high in insoluble fiber is called the bran. The middle layer of the kernel, called the endosperm, contains proteins and carbohydrates. The germ is the inner most portion of the kernel and is a rich source of unsaturated fat, B vitamins, antioxidants and phytochemicals.

You bought a bag of self-rising flour to make biscuits. Well, there's no need to use that self-rising flour ONLY in recipes calling for it. By using the following guidelines, you can easily substitute self-rising for all-purpose flour in many of your favorite recipes. Our self-rising flour includes both a concentrated form of baking powder, and salt. Add enough baking powder on your own to make up the difference. Let's see how these tips translate to real life starting with a worthy candidate, our Recipe of the Year: Chocolate Chip Oatmeal Cookies.

Know the difference between all-purpose and self-rising white flour

Shopping for flour isn't as easy as it seems. The baking aisle at most major stores boast dozens of types and brands that all promise to make your baked goods the best ever. Two common types are all-purpose and self-rising. You cannot use them interchangeably in recipes, so knowing the difference is crucial to successful cooking and baking. As the name suggests, all-purpose flour is suitable for almost any purpose. Use it to make breads, pie crust, pizza dough, cookies, cakes, biscuits or sauces. All-purpose flour is suited to pretty much any recipe and will turn out a fair product, but perhaps not a superior one.

Enjoy all of the benefits of meal planning and more with our Meal Mentor membership. This includes 16 simple, healthy recipes and a shopping list for each week, as well as exclusive access to our members community and content library! I recently received an email about self-rising flour and I thought I'd answer it here on the blog since it was such a great question. Baking is like your own little hopefully edible science experiment, and it's been the trickest genre of cooking for me to learn and I admit I still have failures sometimes. At the core, baking is chemistry and it turns on the ratio of ingredients, as well as the total combination of them, which is why substitutions can sometimes lead you astray.



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