Self Rising Flour Vs All Purpose Flour

Scores of novice cooks are plagued by questions related to the difference between all purpose flour and self rising flour. This article dwells on self rising flour vs all purpose flour. Read on…

Ever been to the supermarket to pick up some flour and been befuddled by the types available! Well flour is available in four basic types: all purpose flour, self rising flour, cake flour and bleached flour. Each flour type has its own set of protein properties and leavening agents and are all special for culinary purposes in their own way. So how do we know which type of flour is best for the kind of dish we are preparing? First, we need to understand that flour comprises carbohydrates and proteins. Higher level of protein content is associated with harder, stronger flour suited for preparing chewy and crusty breads. Less percentage of protein indicates soft flour suitable for preparing tender chemically leavened baked products like cakes, cookies, pie crusts, etc. For those, of you who are wondering what’s the difference between all purpose flour and self rising flour, let us move ahead to find out about the different types of flour and points about self rising flour vs all purpose flour.

Types of Flour

All Purpose Flour

This type of flour contains an average protein content and is versatile enough to prepare everything from breads to cakes. This is why this type is also known as the multi-tasker of the flour world or jack of all trades. The medium amount of protein present, makes it appropriate for most baking breads and pizza bases.

Cakes

baked with all purpose flour are slightly tougher than those made with cake flour. However, this difference does not bother the casual baker. All purpose flour can be stored in an air tight container for up to 1 year.

Self Rising Flour Self-rising flour is flour that already includes a leavening agent, baking powder and salt added to it before packaging. These ingredients are evenly distributed throughout the flour, which give a nice lift to the baked goods every time one uses it. This is why recipes that call for self rising flour do not call for addition of salt or leavening agents. Self rising flour can be easily prepared at home. All you have to do is combine 1 cup of all purpose flour, 1 tsp baking powder and 1/4 tsp salt to get your self rising flour. This flour is great for preparing scones, biscuits, muffins

, etc. The only catch about using self rising flour is that one has to accurately measure it while adding it into the recipe. Tiny screw ups such as dusting the pastry board with this flour can prove expensive. Since self rising flour already has leavening chemicals, dusting the board will it, will only add to the added self rising flour, thereby screwing up the ratio. The end product will not be as you want it.

Cake Flour and Bleached Flour

This flour is ideal for baking cakes and is a high starch and low-protein flour. To help cakes set faster and evenly distribute the fat, this flour is chlorinated, so as to make it slightly acidic. Cakes prepared with this flour helps the cake set and rise better. Moreover, the cake is less vulnerable to collapse. Bleached flour is flour which has been chlorinated, so as to mature and whiten the flour.

Self Rising Flour Vs All Purpose Flour

Is all purpose flour the same as self raising flour? Well, as we have already seen above, self rising flour is just the regular flour that has some baking powder and salt added to it. When you purchase self raising flour from the store, the amount of baking powder and salt will vary from one manufacturer to another. However, on an average, 1-1/2 tsp of baking soda and not over 1/2 tsp of salt will be added to one cup of flour. Apart from this difference between all purpose flour and self rising flour, the protein content in the two are also different. Since self rising flour is used mostly to prepare cakes and cookies, it has a slightly lower protein content than all purpose flour.

All purpose flour can be used as a substitute to self rising flour. All one has to do is add 1 tsp of baking powder and 1/4 tsp of salt for every one cup of flour. Often people wonder if they can use self rising flour as substitute to plain flour. However, using self rising flour in substitution to plain flour is not such as good idea. Baking strictly demands precision and messing with accuracy only leaves you with cookies or cake that don’t taste very great. You could try out some permutations and combinations, however, the end result cannot be guaranteed.

Read more on:

• Self Rising Flour Bread Recipe
• Bread Recipes

Hope this article on self rising flour vs all purpose flour has been successful in helping you comprehend the difference between all purpose flour and self rising flour. Happy Baking!