LOOKING for: Using Self-Rising instead of All Purpose?

suziequeApril 5, 2007

Here I am asking another question of you who know much more than I!

If I have self-rising flour but not all purpose, can I substitute in a recipe? I'd like to make cookies (Snickerdoodles) and would rather not have to go out to the store if I don't have to.

Should I leave out the baking soda? There's no baking POWDER in the recipe, just baking soda.

Can I do it at all?

Thanks!

Suzieque

Thank you for reporting this comment. Undo
ginger_st_thomas

I wouldn't.

    Bookmark   April 5, 2007 at 5:34PM
Thank you for reporting this comment. Undo
lindac

My recipe for snickerdoodles calls for baking powder plus cream of tartar....which pretty much equals baking powder.
Go for it....gas is expensive.....how bad can it be?
Linda C

    Bookmark   April 5, 2007 at 6:52PM
Thank you for reporting this comment. Undo
suzieque

LoL! Well, I did try it. They were lousy, but satisfied the sweet toothes in the house.

Thanks all!

    Bookmark   April 5, 2007 at 7:26PM
Thank you for reporting this comment. Undo
suzieque

Ack! Did I say "toothes"???

Yup - I did.

Make that "teeth"!

LoL

    Bookmark   April 5, 2007 at 7:35PM
Thank you for reporting this comment. Undo
chery2

In my mother's MAYBERRY RFD cookbook, I noticed that several of the yeast-bread recipes called for self-rising flour. I was somewhat surprised. Were the bakers using a fail-safe technique in case the yeast was too old or new? Or maybe they just want to be known for their amazing, fluffy rolls.

chery2

    Bookmark   April 10, 2007 at 4:05PM
Thank you for reporting this comment. Undo
Daisyduckworth

Plain flour and self raising flour are not interchangeable in most recipes. Plain flour has no leavening (rising), whereas self-raising does. Of course, if the SR flour is a bit old, you might find that the leavening has 'died off', and you might be able to get away with using it.

Mind you, I've used the wrong flour my mistake more than once. If you're making biscuits (cookies) which call for plain flour, and you use SR, they might rise more than you want and be softer in texture instead of crisp - but maybe you won't mind that!

SR flour is great for things like cakes, scones, muffins, pancakes. It is far more commonly used here in Australia than in America, so I've learned.

    Bookmark   April 10, 2007 at 7:09PM
Sign Up to comment
More Discussions
LOOKING for: Toddle House strawberry cream pie
If anyone remembers the Toddle House from way back,...
martha.
LOOKING for: how to use peaches
somebody just gave 60 huge beautiful peaches BUT I...
ginnier
recipe: iso very simple yellow squash gratin
I am looking for a recipe that I can use for a squash...
jennieboyer
RECIPE: looking for: potato boats recipe
What are the healthy ingredients you can incorporate...
elleau
LOOKING for: Easy Everyday Cooking Recipe Cards
Hi, I am looking for anyone that might have the "Easy...
LadyDianah
© 2015 Houzz Inc. Houzz® The new way to design your home™