- teamuse Sep 26, 2007 08:36 PM
I bought a big bag of Self-Rising Flour (King Arthur's Brand) for a recipe several months ago. The recipe only called for a 1/2 C or so, so I have this decent sized bag in my pantry. What can I use it for? Can it be used for regular cakes, cookies, etc? What makes it different from regular flour? Any facts/recipes/direction/etc would be greatly appreciated :D
Self Rising is all purpose flour that has salt & baking powder added. You should be able to sub., for quick breads leave out salt/baking powder recipe calls for. For yeast breads, leave out the salt. Problem is if it has been in the cabinet for awhile the baking powder can loose potency, which is why some people prefer not to use it.
My grandma mixes 1 egg, 2 tsp of olive oil together, and adds enough SRF and then milk to make a smooth, thick pancake style dough.
Sometimes she'll also add jalapenos and cheese and/or cornmeal to it, but just keep the consistency smooth and thicker.
Then she pours it in a buttered skillet, covers it, lets it cook up until it turns dry on the edges like a pancake, flips it, gives it another couple of minutes (in case you haven't guessed, there's lots of "eyeballing" to this...haha), then voila...skillet bread...cut into 8th's (pie pieces) and serve with butter...so good in a pinch.
if you look at British recipes from BBC or Good Food they often use self rising flour instead of AP, baking powder and salt.
akcskye uses the same pancake recipe my dad does. This doesn't help you know, but I stopped buying self-rising flour because I could mix some up so easily.
Sift together the following:
1 cup all-purpose flour
1 1/2 tsp. baking powder
1/8 tsp. salt.
Makes approx. 1 cup. Scale it up or down as needed.
Thanks for all the tips! I will try the pancake recipe this weekend, and try it out with some cake recipes I have.