Kimm in WA Posted May 20, 2008 Share Posted May 20, 2008 Is bread flour and self-rising flour the same thing? The recipe calls for 2 c. all-purpose flour. All I have is a huge bag of "bread flour". The recipe does say what to do if you use self-rising flour, I just need to make sure that's what I have. I'm leaving in 2 hrs. and have to have a dessert made to take to a friend's house and no time to run to the store. Thanks, Kimm Quote Link to comment Share on other sites More sharing options...
Jane in NC Posted May 20, 2008 Share Posted May 20, 2008 Is bread flour and self-rising flour the same thing? Bread flour is a high gluten flour, whereas self-rising contains baking powder. You might get away with using bread flour for all purpose. What are you making? Jane Quote Link to comment Share on other sites More sharing options...
Jumping In Puddles Posted May 20, 2008 Share Posted May 20, 2008 You could substitute bread flour for all purpose flour. :) Even among brands of all purpose flour, some are higher in gluten than others. The high gluten ones are great for bread but the two can be interchanged as needed. Quote Link to comment Share on other sites More sharing options...
Kimm in WA Posted May 20, 2008 Author Share Posted May 20, 2008 I'm making shortcakes for strawberry shortcake. It says use 2 c. all-purpose flour. If using self-rising flour, it says to omit baking powder and salt. What do you think? Kimm Quote Link to comment Share on other sites More sharing options...
Parrothead Posted May 20, 2008 Share Posted May 20, 2008 Use the bread flour. Quote Link to comment Share on other sites More sharing options...
Jumping In Puddles Posted May 20, 2008 Share Posted May 20, 2008 I'm making shortcakes for strawberry shortcake. It says use 2 c. all-purpose flour. If using self-rising flour, it says to omit baking powder and salt. What do you think? Kimm Your lucky! You could use either :) If it were me, I would use the self rising because I wouldn't use it that often and flour doesn't last all that long. Quote Link to comment Share on other sites More sharing options...
Mrs Mungo Posted May 20, 2008 Share Posted May 20, 2008 I'm making shortcakes for strawberry shortcake. It says use 2 c. all-purpose flour. If using self-rising flour, it says to omit baking powder and salt. What do you think? Kimm Bread flour is higher in gluten which makes it better for making breads. However, it does not contain baking powder like self-rising does. Therefore, you will still need to add the baking powder and salt to the recipe. Quote Link to comment Share on other sites More sharing options...
Kimm in WA Posted May 21, 2008 Author Share Posted May 21, 2008 Thanks, everyone, for your help yesterday. The shortcakes turned out great and dessert was a hit. First strawberry shortcake of the year - YUM! You're lifesavers! Kimm Quote Link to comment Share on other sites More sharing options...
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