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The difference between AP and self rising flour


So the supermarket is out of all purpose flour or you mistakenly bought self rising flour instead. Can you still make your recipe and pretend it’s all the same thing?

Yes — but you may have to make some adjustments.

Simply put, self rising flour is just like all purpose flour with some baking powder and salt mixed in.

Not so simply put, it has about 1/2 a teaspoon of baking powder for every cup of flour so you have two options:

Option #1: Do the math and adjust. If the recipe you’re making calls for baking powder, figure out how much is already in the flour and deduct that from the total.

Option #2: Eyeball it and call it a day. As someone who can barely calculate a tip without a calculator (I’m a Communications and Journalism major and a baker by trade), I try to avoid math at all costs so this is my route for sure. I just add a little less baking powder and salt, maybe filling that measuring spoon halfway or 3/4 of the way instead of the whole thing. Maybe the final product will come out just perfect, maybe it will be a tiny bit taller or fluffier. It’s not ideal but it’s not the end of the world either and FOR ME it’s worth not having to bother with math. 

But hey, if you can easily work the numbers, definitely do option #1 — I’m just saying there’s no guilt in going with option #2.

 

Have any vegan baking questions of your own? Send them over to me at hello@curiouscatbakery.com. I’ll be answering them on Wednesdays here and on the Curious Cat Bakery Instagram.

Stay curious,

Natalia

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