Hi Vicki, we do not currently offer a self-rising flour.
Hi Vicki, we do not currently offer a self-rising flour.
Hi Kim - All Purpose Flour would work great for that type of dough.
I use your gluten free 1:1 all purpose flour in the blue bag. I need self rising flour for a muffin recipe. Is it the same conversion like regular flour? Do I add 1 teaspoon of baking powder and 1/4 teaspoon of salt?
For one to one gluten-free flour if it calls for 3 cups of flour to make it self rising, would you put a teaspoon of baking powder per cup or is that for the whole recipe?
Hi Kathy, if you’d like to make your own gluten free self-rising flour you can use our Gluten Free 1-to-1 Baking Flour and then add 1-1/2 teaspoons of Baking Powder and ¼ teaspoon of salt per every cup of flour. Just be sure to mix all of the dry ingredients together well before using to evenly distribute evenly.
We hope you enjoy using our Gluten Free 1-to-1 Baking Flour!
Hi Linda - Yes, that would work! Happy baking :)
I have difficulties making scones that are soft and fluffy and raise to double in size like in the receipt said. I used self raising flour. Could it be that I was using the wrong flour?
Hi! It could be multiple factors. Scones specifically use a high percentage of baking powder to create their signature texture and you may need to add more than what's already in your self-rising flour. It could also have to do with the oven temperature or ingredients. If you're not achieving the results you want, I'd suggest you switch to All Purpose Flour and add baking powder/soda as written in the recipe. With self-rising flour you do not have control over how much baking powder/soda is in the mixture as it's pre-mixed.
If a recipe simply says flour, it is typically referring to All Purpose Flour. Self rising, bread or cake flour will always be specified in the recipe.
I have a recipe that calls for all-purpose flour and yeast. Could I substitute self-rising flour instead?
Hi Elmer! No, I would instead recommend starting with a recipe that instead calls for self-rising flour to ensure good results.
I like to make Quick Breads with Self-Rising flours (usually instructed in the recipe). However, a few recipes have stated that I should not substitute All-Purpose Flour if making my own SR Flour because AP has higher protein than Self-Rising and therefore I will not get the rise I want because AP will be to "heavy" or "dense," and instead use Pastry or Cake flours. This really confused me because almost every site I've ever checked says to use All-Purpose (including this site). I would hate for my Quick Breads to not rise, so do you have any insight into this opinion? At this point I have always just used the SR flour and never made a substitute, but as we are living through more difficult times, sometimes certain ingredients are not available in stores, so I may not have a choice. Would it be better to go with Pastry Flour? None of my SR flours list protein content (even on their websites), but the reference seems to suggest it's lower than what is in AP.
Hi Eric - Pastry Flours are slightly lower in protein than All Purpose Flour. This would give a softer, lighter crumb to your baked goods. That is not to say that All Purpose would not yield a light crumb, they just differ in protein percentage by about 2-3%. Both Pastry Flour and All Purpose Flour would be suitable for making your own self-rising flour. I unfortunately don't have information about other brands' protein content; I'd suggest making a small batch with both and testing your recipe side by side for a direct comparison. Happy baking!
I have a recipe for cake that ask for combination of self raising flour and all purpose flour.. but i noticed it doest really rise enough relying on self raising flour. if i will combine a cup of all purpose and a cup of self raising flour, would it be safe to add a little bit of baking powder (like a teaspoon to support for the all purpose flour combined in the recipe?
Hi! Yes, adding baking powder will help the cake rise. Though convenient, the trouble with self-rising flour is that you don't know how much baking powder or baking soda is already in the mix. It might work well it muffins, but not be quite enough to help a full cake rise. If you need further help, our Customer Service team is happy to help. They can be reached at 1-800-349-2173 or customerservice@bobsredmill.com
If you’re using self rising and a recipe calls for all purpose. Do you omit the bp and salt?
That would depend on the specific recipe you're using! You could calculate approximately how much salt/baking powder is present in the self rising flour and supplement as needed!
Does the 1 teaspoon baking powder and 1/4 teaspoon of salt also go for whole wheat flour? Thanks, Lee
Hi Lee, you would only want to use All Purpose Flour when making your own Self Rising Flour. Whole Wheat would likely be too heavy for those types of recipes.
Quick note - above you have written "You can modify and use all purpose flour as self-rising flour if you add baking soda and salt to give it a leavening effect. A general measurement rule is for every cup of all purpose flour, add a teaspoon of baking powder and 1/4 teaspoon of salt to the mix." I think you accidentally wrote baking soda in the first line and meant baking powder
Good catch, Eric. Thank you - it's been updated!
Does Bob's RM make self-rising flour?