Self-rising flour: Safe time and effort

Self-rising flour is a convenience product comprised of all-purpose flour, salt and a chemical agent such as baking powder. Baking powder is a leavening agent, which is what causes baked goods to rise. And salt is a common ingredient in baking to add some flavor.

Self-rising flour should never be used to make yeast breads. Self-rising flour provides a great convenience for house hold use. Their use saves time and energy to eliminate the hardships of measuring out and provide desirable quality to product.

One cup of self-rising ­our contains 1½ teaspoons baking powder and ½ teaspoon salt. Self-rising can be substituted for all-purpose ­our by reducing salt and baking powder according to these proportions.

It's best for tender biscuits, muffins, pancakes and some cakes. Self-rising flour is best stored tightly wrapped in its original box and used within six months of purchase — longer than that and the baking powder in it begins to lose its oomph.

Self-rising flour contains bicarbonate, together with an acid ingredient, when made into a dough and baked, CO2 is generated which causes dough aeration and development. Self-rising can be substituted for all-purpose flour by reducing salt and baking powder according to these proportions.
Self-rising flour: Safe time and effort