Self-rising flour can be used for cookies. When using this particular flour, omit the baking powder and salt from the cookie recipe.Know More
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.Learn more about Substitutions
When making a traditional Yorkshire pudding, self-rising flour, which contains baking powder, can cause the pudding to turn soggy and flat during baking. Yorkshire pudding is a type of puff pastry that is more dense and compact than a popover, which is typically light and fluffy.Full Answer >
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.Full Answer >
The main difference between all-purpose flour and bread flour is the percentage of protein in the product. Converting all-purpose flour to bread flour simply requires the addition of vital wheat gluten.Full Answer >
A good cornstarch substitute is all-purpose flour or arrowroot. Flour is the most common substitution, but it is not an exact one. It requires more flour to accomplish the same thickening that cornstarch is capable of, so if a recipe requires one tablespoon of cornstarch, then 3 tablespoons of flour should be used to achieve the same results.Full Answer >