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Self-Rising Flour?

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Self-Rising Flour?

teamuse | | Sep 26, 2007 08:36 PM

I bought a big bag of Self-Rising Flour (King Arthur's Brand) for a recipe several months ago. The recipe only called for a 1/2 C or so, so I have this decent sized bag in my pantry. What can I use it for? Can it be used for regular cakes, cookies, etc? What makes it different from regular flour? Any facts/recipes/direction/etc would be greatly appreciated :D

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