Can someone tell me about self-rising flour?

Question

a have a couple cake recipes i want to try but they call for flour AND a small amount of 'self rising flour'.

what is the difference between the two? and where can i get the other? when i add them to the mix do i have to do it in a certain way? one of the recipes says "whisk in sifted flours and cocoa..." can i have a little advice please?

thanks. <3

eventually im going to take a baking course at my college and wont have to use Yahoo Answers.

Answer 1

Self rising flour is flour with a small amount of baking powder..you can make it yourself, quite simply;

http://bakingbites.com/2007/08/what-is-s...

http://www.pastrywiz.com/archive/recipe/...

Sifted flour is so there is air in the flour to also enhance rising.

There is no order or special need to have the adding done one before the other...just fold it in, then whisk until flour is coated, lumps disappear &amp;  mix begins to thicken.

Answer 2

Self-raising flour has a rising agent (baking powder) already added to it. You can get the same thing by adding one teaspoon (5ml) baking powder to 1 cup flour (small teacup, NOT a mug or a beaker) shift them together. then you can measure out the amount of self-raising flour you need from this.

My tip: If you want to start baking start with easy recipes first, ones you get straight away with the fewest ingredients and the easiest instructions otherwise you&#039;ll get confused and frustrated and might just go back to buying your cakes

Answer 3

Self-raising flour is basically plain flour with baking powder added to it.  You shouldn&#039;t need to add any other &quot;rising&quot; ingredient to it.

You should be able to buy all 3 in any good supermarket.  Why don&#039;t you go and buy all 3 that way you will have all that you need for your recipes.

Or you can just buy the baking powder and plain flour.  To make the self-raising or self rising flour you add 3 grams of baking powder to 100 grams of plain flour. Some people then add just under 1 gram of salt.

You sift it into the flour and give it a good mix to ensure that it is properly distributed through the flour.

To whisk in the sifted flour and cocoa.  You put your flour and cocoa into a sieve.  Hold it approx 4 inches above the bowl you want it to go into.  Tap the side of the sieve to make it light and airy.  This is adding more air to it to make your mix more light.  Then I would &quot;fold&quot; in the flour/cocoa mix.  You do this by using a metal spoon and fold it by using a figure of 8 method.  Make an 8 with the spoon to evenly mix this into your ingredients in the bowl. Keep doing it till its all mixed together.

Hope that&#039;s of some help

Good Luck!!

Answer 4

S/R contains salt and baking powder, so you do not need to add it additionally.

Answer 5

self rising flour does not contain yeast!the difference between the 2 is self rising flour contains levening agents and &#039;regular&#039; flour does not, you can find self rising flower next to &#039;regular&#039; flour in most stores or here&#039;s how to make your own:

Using a dry measure, measure the desired amount of flour into a separate container.

For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.

Mix to combine.

as far as whisking in flours and cocoa, use wire whisk!  

Answer 6

I believe self rising flour contains yeast and will make the bread more fluffy.

The sifting part is only because you would not want lumps of powder in you food.

Answer 7

Self rising flour does not require rising agents such as baking powder or baking soda.  Both self rising, cake, and plain flour are available at your local grocery store.

The recipe probably wants you to sift the flours together for a better blend.  The self rising flour may be used instead of the rising agents in the recipe.

Add them in as you would any normal ingredients.  For a better texture of the cake start and end with the dry ingredients.

Good luck and have fun with it!

Answer 8

Self rising flour has baking powder and salt already added in. It&#039;s in the same aisle as regular flour. Just follow the measurements pretty carefully. Baking is one branch of cooking where you want to be fairly precise. As far as sifting goes, it just assures that the dry ingredients are distributed and measured correctly. Whisking is just stirring, nothing to be intimidated about. Have fun, the worst that can happen is that it won&#039;t come out and you&#039;ll have a better idea of what to do next time.