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Much ado about self-rising flour?

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Much ado about self-rising flour?

elise h | Jul 21, 2001 03:30 PM

I found a biscuit recipe that requires self-rising flour. How different will my biscuits be if I substitute 1 cup regular flour plus 1.5 teaspoons baking power and .5 teaspoons salt for 1 cup self-rising flour (this substitution information came from the White Lily website).

The recipe recommends White Lily brand self-rising flour. White Lily also points out that they use SOFT wheat, with lower protein and gluten content, while most all purpose flours use HARD wheat. They say that baked goods from White Lily will be lighter and fluffier.

So will the use of of a self-rising flour instead of regular flour plus rising ingredients make a significant difference?

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