Q:

Can you use self rising flour for cookies?

A:

Quick Answer

Self-rising flour can be used for cookies. When using this particular flour, omit the baking powder and salt from the cookie recipe.

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Can you use self rising flour for cookies?
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Full Answer

Self-rising flour is flour that has a leavening agent already added. These agents are usually baking powder, salt and baking soda. Self rising flour makes the cookies and other baked goods tall and fluffy instead of flat and dense.

Homemade self-rising flour can be made by adding 1 1/4 teaspoons of baking powder and 1/4 teaspoon of salt to each cup of all-purpose flour. Self rising flour is normally used when baking biscuits, cakes, muffins, pastries and other similar recipes.

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Related Questions

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    How does self-rising flour work as a raising agent?

    A:

    Self-rising flour is flour mixed with baking powder and salt, so it does not require additional leavening agents, but it is not suitable as a replacement for a rising agent in other recipes. Self-rising flour offers a convenient pre-mixed ingredient for quick breads and other baked goods that do not use yeast as a leavening agent.

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    What is a substitute for semolina flour?

    A:

    Semolina flour is a hard, high-gluten flour that is commonly used to create pasta or bread. Finding an appropriate substitute for semolina flour depends on several factors, including the type of recipe being served and the dietary restrictions of the people consuming the dish.

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    What is a substitute for corn flour?

    A:

    Corn meal ground into a powder using a food processor can be used as a substitute for corn flour. If a recipe calls for corn flour to be used as breading, regular flour can be used as a substitute.

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  • Q:

    Can you use shortening instead of butter?

    A:

    Shortening can be used instead of butter, but it may change the texture and flavor of food or baked products. Shortening produces higher, lighter-textured baked goods, while butter produces flatter, crispier products. Think twice before substituting shortening for butter if the buttery taste is an important aspect of the recipe, such as when making shortbread or butter pound cake.

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