Self-Rising Flour
Self-rising flour is flour with the baking powder and a bit of salt already added. It’s a staple in many Southern recipes; it’s traditionally made from a softer, lower protein version of all-purpose flour, which is what grows there. This version, which uses higher-protein all-purpose flour, can be used in any recipe that calls for self-rising flour; be prepared to increase the liquid in the recipe somewhat, and expect the results to be a bit less tender.
History of Self Rising Flour
Where did self rising flour come from? It actually has an interesting past. Self rising flour was invented in England in the 1800s, as a way for sailors to create better baked goods while on board. In a way, it’s kind of a cheat product, as it is simply a mixture of other already-existing ingredients, but either way, it worked for the English baker who sold a ton of it on British ships! In 1849, he patented the “invention” in the United States, which eventually led to the creation of mass-market baking mixes.
What Does It Mean to “Rise”?
This is an important clarification before we get into the weeds, or should I say grains? With self rising flour. Rising is a vital part of the baking process when you are working with batter or dough, and it is key to get it right for your recipe. There are a few different ways that you can leaven or raise your breads and pastries to get the fluffy, chewy, airy, or flaky texture that you want, depending on the recipe. Leavening agents include yeast, of course, in addition to some chemical agents like baking soda and baking powder. These two are important in the context of self rising flour. Baking soda is a very basic source, and it combines with the acid in other ingredients (lemon juice, buttermilk, etc.) to give off gases that create little pockets in your dough. Once the dough is baked, the gases dissipate in the hot temperatures and leave behind the structure created by those little gas bubbles. This entire process is called leavening and is a key step in the baking process. Baking powder, on the other hand, is baking soda that has already been mixed with an acidic ingredient and fillers or starches. You can typically use a baking powder right out of the carton, and there are two varieties made for different types of recipes. Keep this in mind as we delve deeper into what self rising flour is and its purpose in baking.
How and When to Use Self Rising Flour
Outside of those pre-made mixes, however, self rising flour definitely has its own uses as well. Self rising flour is perfect for things like those products mentioned above, including quick breads and pancakes. Southerners in the United States love to use self rising flour, as it is perfect for that flaky golden biscuit. You will sometimes see recipes for cakes or cupcakes that require self rising flour as well!
When Not to Use Self Rising Flour
Self rising flour should only be used for its specific purpose, however. The leavening agents in self rising flour are only right in specific recipes with specific ingredients combinations. Baking is all about the interactions of the ingredients, so substituting the wrong type of flour can be a hindrance to your final desired result.
- Do not use self rising flour with yeast-raised breads or sourdough.
- As a general rule, you probably do not want to use self rising flour if there is another leavening agent called for in the recipe, such as yeast or baking soda. The leavening in the self rising flour should be enough.
- Do not substitute self rising flour in your recipes without paying close attention to the rest of the recipe. Typically you will want to use the ingredients listed in the recipe or follow careful instructions when substituting an ingredient as important as flour.
