I am out of all-purpose flour however I do have self-rising flour. I am making Chocolate Chip cookies. Can I use the self-rising flour instead of the all-purpose flour?--Jo Ann
Self-rising flour is regular flour that has baking powder and and salt added. Exact formulas, including the type of baking powder used, vary by manufacturer.
While the amount of baking powder is usually pretty close to 1 ½ teaspoons per cup of flour, the amount of salt can vary widely depending on brand. According to the nutritional analysis provided by the United States Department of Agriculture, their numbers would indicate that the amount of salt may be as high as ½ teaspoon of salt per cup of flour.
Because self-rising flour is most often used to make cakes and biscuits, it may also have significantly lower protein than all-purpose.
In a practical sense, what this means for your question is that if your recipe uses baking powder in a large enough quantity, you can try substituting self-rising flour for all-purpose flour. You will need to decrease the amount of baking powder in your recipe by 1 ½ teaspoons per cup of flour in the recipe. If there is less than that amount of baking powder in total, or if the cookies do not contain any baking powder, then you can try the substitution, but the final product may not be appealing. You may find that your cookies rise too high, or that they rise and then fall flat. They also might not brown as well.
You will also need to reduce the amount of salt. Start by reducing it by ½ teaspoon per cup of flour in the recipe. If you find the cookies are bland, then for the next batch add back in some of the salt until you get a result you like.
If your self-rising flour has a noticeably lower protein content, you might also find that the cookies are paler in color, softer, puffier and more crumbly. Depending on your tastes, you may or may not prefer the result.
Due to the volume of questions received, not all can be answered.
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