Are you preparing to bake some cookies or bread, but you only have either self-rising flour or all-purpose flour in stock? It is a common question that a lot of people have also asked: Can they be used interchangeably?
It is always best not to substitute the two for each other. Well, if you insist, the two can be used interchangeably, but with extra calculation and care. All-purpose flour typically only contains flour, with minor other ingredients, whereas self-rising flour contains not only flour but also leavening agents. Below, we will see the detailed differences between the two types of flour.
Self-rising flour is flour that has been added with baking powder and salt, both act as leavening agents. In recipes that require self-rising flour, the dough needs the leavening agents in the flour in order to rise. The addition of water and heat will activate the baking powder, generating gas bubbles that will rise the dough. A cup of self-rising flour contains approximately 1–1.5 tsp of baking powder and 1/4 tsp of salt, though different brands may contain different amounts.
On the other hand, all-purpose flour is flour that has not been added with leavening agents. There may be minor ingredients that act as preservatives, but the quantity is often neglectable for cooking and baking. As it only contains flour, it doesn’t cause the dough to rise. Recipes that call for all-purpose flour usually require the addition of baking powder and salt.
Self Rising Flour vs All Purpose
|Self-Rising Flour||All-Purpose Flour|
|- Flour that has been added with baking powder and salt as leavening agents||- Flour that is free of leavening agents|
|- Able to rise the dough without the addition of more baking powder and salt||- Unable to rise the dough alone, may need the addition of baking powder and salt|
|- May substitute all-purpose flour by lessening the baking powder and salt that you add||- May substitute self-rising flour by adding more baking powder and salt|
So, self-rising flour contains baking powder and salt as leavening agents, while all-purpose flour doesn’t contain those. You should consider these additional ingredients before substituting one type of flour with the other.