What to do with Self-rising flour?
- Katie Nell Jul 13, 2006 08:16 PM
I accidentally bought self-rising flour instead of all-purpose... what can I use it for? I googled a bit, and it doesn't seem like much! Does anyone have any fabulous recipes that I have to make that call for it? (At least it's cheap if no one does!)
I came back from England with a great recipe using Self Rising Flour (appears its common over there). Took me a while to find it here in Toronto.
Aunt Elsies Ginger Bread Recipe. They tell me that no one has been able to make it so that it turns out like hers so I'm going to give it a go. If it doesn't work, she's holding back on me. :)
Here's a bread recipe I make often with self rising flour - and there isn't much to it!!!
3 cups self rising flour
1/2 cup sugar
1 12 oz bottle of beer
Stir these ingredients together....you can also add some shredded sharp cheese and herbs, such as chopped chives to this. Dump into a lightly greased loaf pan - larger size. Bake at 350 degrees for 45 minutes. Pour melted butter over top and bake for 10 more minutes. Cool.....to remove from pan....can be served somewhat warm.
I've got this recipe in the oven baking now. i had to use Splenda instead of sugar (12 packets) because I ran out of sugar last night when the hubby used it all for sweet tea. :) I sprinkled my pan with garlic salt after I greased it and also sprinkled a bit on top. It sure is smelling wonderful in here. :) Thanks for the recipe.
Self rising flour is excellent for making Cornish Pasties, pies with soda bread crust, etc. Make sure its soft wheat though (biscut flour should be).
I use self-rising flour for beer bread. Here's an easy recipe:
3 cups self-rising flour
3 tablespoons sugar
1 (12-ounce) can of beer
Preheat oven to 375*F (190*C). Lightly grease or spray a 9 x 5 x 3-inch loaf pan with nonstick cooking spray.
Combine all ingredients, mixing well.
Pour into prepared loaf pan and bake for 50-60 min.
I've also done this adding garlic, fresh, chopped jalapenos and shredded cheese for a little variation. The plain version tastes fantastic right out of the oven slathered with butter and honey!
And then again, it can be used to flour very thin slices of eggplant (unpeeled!) which you will then deepfry quickly in very hot oil. We had this recently in Montreal and it was incredibly good. The eggplant was sliced so thin that when it was done it could picked up and eaten like potato chips. This can also be done with zucchini. You might want to slice the eggplant ahead of time so the juices come out, the flour will stick to the eggplant a little better.
Also I use self-rising flour for fried tomatoes. I use nice firm RED beefsteak tomatoes. Coat them well on both sides with the SR flour, shallow-fry them in light olive oil, very quickly on both sides, enjoy with buttered toast. Hope this helps!
Isn't this just flour with baking powder added? If so, then it could be used in any quick bread recipe, adjusting for the powder - biscuits, muffins, cake, etc. It probably even works in recipes that don't need the levening power, like dredging meat.
It's actually BETTER for quick breads, not merely more convenient: turns out all brands of self-rising flour are made with lower-gluten wheat than the same brands' all-purpose flours. This means that the dough will take more of a beating before it toughens up, so even a ham-handed clod like me can turn out an acceptably tender biscuit.
The best in the known universe is White Lily. As of recently it's no longer sold west of the Rockies, and so I'm parcelling out my last five-pound bag with one eye on the calendar, because we have a trip to Nashville scheduled in October...!
I went searching for this since I was baking a cake over the weekend and that is what it called for.... it was Paula Dean's "Jamie's Coconut Cake" which was to die for delicious and really great, super moist and coconutty cake.
I did see the recipe on the side for biscuits which intrigued me since I also have some buttermilk left over... so that is a possible thought for this weekend. but I will look into the website that someone else mentioned since I still have most of a bag left.
lavi, i am sure you have already made the recipe for the english plumcake, but here is the self-rising flour recipe just in case you still need it. i found it on the www.allrecipes.com website: 1 cup all-purpose flour, 1/2 teaspoon salt, and
1 1/2 teaspoons baking powder. Stir or sift together the flour, salt, and baking powder. That is it! That website is really good to find recipes and people will tell you if they liked it or not!
I just found a wonderful recipe for biscuits they come out so soft and oh so good
2C self rising flour (soft wheat) I had regular white worked good for me,
Heat oven to 450 degrees
Combine all ingredients. Toss together with a fork and drop by the spoonful onto a baking sheet (I used Crisco Spray on the baking sheet)
Bake for 7-9 minutes this was posted by Clyde Bain
I saw this link when I did a search for what to do with Self-Rising Flour. I bought some for one specific recipe several years ago and have used it for numerous things ever since. The recipe I go back to time after time though is Southern Living's TennTucky Blackberry Cobbler. A very simple and quick recipe that all ages of family members love, can be made from ingredients you already have .. and it's made me keep frozen berries in my freezer all year round. Check it out at Southern Living web site:
Makes 6 servings
1 1/4 cups sugar
1 cup self-rising flour
1 cup milk
1/2 cup butter, melted
2 cups frozen blackberries
Whisk together 1 cup sugar, flour, and milk just until blended; whisk in melted butter. Pour batter into a lightly greased 12- x 8-inch baking dish; sprinkle blackberries and remaining 1/4 cup sugar evenly over batter.
Bake at 350° for 1 hour or until golden brown and bubbly
i always use self rising flour for brown gravy in the morning. after you fry bacon or sausage, heat the leftover grease till it's really hot, add a couple tablespoons of self rising flour and whisk or use a wooden spoon (in the skillet) and brown it, then pour in milk (about 3 or 4 cups) and whisk until its the consitency you want (add more milk if needed). the key here is to almost burn the flour. serve with biscuits and woll-la, you got southern brown gravy. salt and pepper to taste.....
200g self raising flour
50g caster sugar/ 75g sweetener (do not use normal sugar!)
mix into bread crumbs, then add a pinch of water (literally very small) so you can make into a doe, then roll down and put it in the oven till it's golden brown
I am replying to katie Nell. Okay, well, I see what you are saying. The issue is what I am curious and reading here in Chow also. I am able to say that all purpose is not the issue. You should have all purpose, which is what I am learning. It is in the dicalcium phosphate aisle. Anything that calls for dicalcium phosphate is what you can use it for. How's that for a hum dinger?!
If you bought the self-rising flour in 2006, when you started this thread, I would throw it away. ;-)
This is a great recipe, you'll never buy the boxed stuff again. I'm not sure where it originated, my Mom got if from my Aunt Mary back in the 70's, that's why I call it Aunt Mary's Beer Bread. It's great for dipping!!
Aunt Mary’s Beer Bread
3cups self-rising flour
5 tablespoons sugar
1 can of beer at room temperature
1 stick of butter ¼ lb
Butter a loaf pan
Mix flour sugar and beer with spoon
Dump into buttered loaf pan
Bake at 375 for 40 minutes
Melt butter and pour over bread
Bake an additional 10 minutes
Cool for 5 minutes and remove from pan
O.P. I am speaking to you from 7 years in the future, I hope you can hear me. ;-)
Make Touch of Grace Biscuits. The best light and fluffy biscuits ever. They are not flaky biscuits. The recipe is by Shirley Corriher who wrote BakeWise and CookWise. She is the food scientist that was frequently on Alton Brown's Good Eats.
Touch of Grace Biscuits
Shirley Corriher Touch of Grace Making Biscuits
I just found, at Grocery Outlet, King Arthur self-rising flour. While KA is known for having a higher protein AP flour, this explicitly says it's soft wheat. And the 3g protein in the nutritional label supports that. The obvious differences, compared to a Walmart generic self-rising flour are:
- it is unbleached
- it uses the same leavening as Argo (i.e. no aluminum acid ingredient)
- no barley flour.
Using the recipe from the bag (2c flour, 1/4c butter, 2/3 c buttermilk) I got biscuits with a good rise and texture. Taste was ok, with just a hint of an off taste (residual from the reacted leavening). Usually, though, I make my biscuits with added flours like barley or rye, or additions like sweet potato or oats.
SELF-RISING FLOUR (flour, baking powder, salt) - 8 to 10.5% protein
Best Use: biscuits, cookies, pancakes, muffins, quick breads, waffles.
-Gold Medal Bleached Self-Rising Flour, 10.5%
-King Arthur Unbleached Self-Rising Flour, 8.5%
-Martha White Bleached Self-Rising Flour, 9.4%
-Pillsbury Best Bleached Self-Rising Flour, 9.7%
-Presto Self Rising Cake Flour, 7.4%
-White Lily Bleached Self-Rising Flour, 8 to 9%
2 parts SR Flour to 1 part heavy cream. Place in food processor and pulse to a shaggy dough. Turn out onto a floured board and pat in to a round about 1/2" thick. Cut out biscuits. Place in a pan and bake at 425 F for about 10 minutes, If you add sugar you've got short cake. You can add grated cheese or other seasonings or flavorings to the flour and cream.
I just made a quick griddle bread:
1c self rising flour
2T (more or less) powdered milk
splash of oil
enough buttermilk (or water) to make a soft dough
knead enough to make a pliable dough, cut into quarters.
Pat, roll, and/or stretch each piece into a disk about 1/8" thick. Bake on a medium hot (pancake temperature) griddle (or comal or grill), flipping when it starts to brown in spots.
thicker than flour tortillas
much thinner than biscuits
somewhat like 'dry bread', a griddle version of Indian fry bread.
Hi here in the UK we use Self Raising flour a lot.
Try this one recipe:
Weight two eggs, then using that measurement,p weigh out the same of self raising flour, butter, and caster sugar, add vanilla extract.
Beat all the ingredients together in a large bowl for 5 minutes with an electric beater. Add 1 or 2 teaspoons of warm water till you have a soft dropping consistency.
Spoon or pipe into 6 to 8 muffin cases in the muffin tray.
Bake in a preheated oven 360/320F 180/160 C fan for 15 mins or until a cocktail stick comes out clean.
Give them a try who knows????
I wonder whether the UK self raising flour is as salty as that sold in the USA. In the USA self raising flour seems to be used more for plain scones (biscuits is our term) than anything else. In my limited experience the USA self raising flour is better suited to savory uses than to sweet ones (like your cake).
The nutritional labels for USA self-raising flour generally list 350mg sodium per 30g of flour. UK labels show 0.03mg per 100g flour.
If I got the right numbers that means the the UK flour is virtually unsalted by USA standards. In fact the sodium may be from the baking soda rather any added salt.