What is SELF-RISING FLOUR?
Self-rising flour can be described as flour with baking powder and salt.
Self-rising flour is often not listed in baking powder or salt recipes. Self-rising flour can be considered a 3-in-1 ingredient.
Self-rising flour typically uses lower-protein flour than regular flour. Self-rising flour is typically more tender than recipes made with all-purpose flour.
We are grateful to be able to grab whatever flour we can. We’ve likely just grabbed whatever is left on the shelves and were happy to have whole wheat flour, all-purpose flour, cake flour, or any other type of flour.
What is SELF-RISING FLOUR USED FOR?
Self-rising flour is used in many recipes, such as biscuits. It has a lower protein content and can be lighter and more tender.
It can also be used in cakes mixes and other recipes, such as quick loaves of bread and pancakes.
It would be best not to use self-rising flour in yeast loaves of bread. If you can’t modify the original recipe to account for the self-rising gluten, self-rising bread flour should not be used in place of all-purpose.
Making self-rising flour at home is possible if you’re not familiar with baking with it. Self-rising flour can be described as all-purpose flour that has been seasoned with baking powder and salt. That’s it.
HOW TO STORE SELF RISING FLOUR
You can make a larger batch of self-rising flour by labeling and dating it. Keep it together with other baking ingredients in cool, dry places.
Make your self-rising
flour by adding 1 1/2 teaspoons baking powder and 1/4 teaspoon salt to 1 cup of all-purpose flour. Regular table salt is fine. Mix all ingredients in a bowl. Use as directed to make your favorite recipe.
You might need to add a little more liquid to self-rising recipes. Self-rising flours are made with flour with lower protein levels.
To make no-yeast pizza dough, use self-rising flour.
Self-rising flour is a great option if you don’t want to use yeast but still crave homemade pizza. The two-Ingredient dough is a quick and simple recipe combining greek yogurt with self-rising flour.
There are many two-ingredient dough recipe options, but they all vary in their proportions. My experience is that 1.5 cups of self-rising dough should be combined with 1 cup of greek yogurt. This will make enough for one large pizza. I have always used nonfat greek yogurt. However, low-fat and full-fat Greek yogurt is also good.
Mix the ingredients and then knead for approximately five minutes. The dough will become firm and smooth once you have the right ingredients.
Once you have the dough ready, roll it out on a pizza sheet. Next, add the pizza sauce and cheese to the pan. Finally, bake the pizza at 260°C until the crust turns golden, and the cheese melts.
I have pre-baked the crust before adding the toppings. This is a step you don’t need to do if it happens. A perforated pizza pan is a good substitute for a baking sheet.
You can make breadsticks or bagels if you’re so inclined.
