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 >
High-gluten flour is typically used when making different types of breads, including artisan and diabetic breads, as well as pastas. Sometimes this flour is mixed with low-gluten or low-protein flour. This flour usually contains between 12 and 15 percent gluten, and it is generally harder to find in most grocery stores than all-purpose flour.Full Answer >
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.Full Answer >
Worcestershire sauce can be used as a substitute for soy sauce.Three tablespoons of Worcestershire and 1 tablespoon of water are equal to 1/4 cup soy sauce.Full Answer >