Can You Substitute Self Rising Flour For All Purpose Flour In Cookies
Camila Farah
Though you can substitute self rising flour for all purpose depending on the recipe the results are likely to differ from what you re used to.
It s essentially all purpose flour with the baking powder already added hence the name which means it s easy to substitute. Oftentimes bread flour or all purpose flour is substituted for some of the whole wheat flour to help give whole grain loaves a boost. If you have a cookie recipe that spreads a lot using all purpose flour then it s probably not the best idea to substitute self rising flour. You will need 1 1 2 teas spoon of baking powder 1 4 teaspoon of salt.
Self rising flour is a staple in many southern recipes. This is because all purpose flour rises by chemically reacting with baking powder and salt. Plain flour cake recipes often ask for an extra leavening agent typically baking powder. 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. You can sub in self raising for plain flour in recipes and vice versa but you will need to tweak some of your other ingredients to compensate. Making a substitution since all purpose flour is a combination of soft and hard flours a good substitution is a mixture of a soft flour like cake flour with a hard flour such as bread flour. To calculate how much you need of each start with 1 cup of all purpose flour which weighs 130 grams.
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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. If you happen to find yourself with only self rising flour on hand and have a recipe calling for all purpose flour you can use the ratio above to make a reverse substitution. But any cookie with normal spread one using at least 1 2 teaspoon baking powder per cup of flour should be just fine. Or you can bake a beautiful bundt cake at your home with this substitute for cake flour.
The bran in whole wheat flour impairs the gluten so using a flour with more gluten can benefit the loaf s structure and rise.
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