There are a large number of different varieties of flour available in stores today. At most groceries, you can find anything and everything, ranging from coconut flour to tapioca flour, to corn flour, to almond flour, and more.
In the case of wheat flour, there are different varieties within the wheat family as well. However, keep in mind that with wheat-based flour, all types contain different percentages of gluten and protein.
These percentages are what make one type of flour ideal for one recipe, and another type ideal for another recipe. The most commonly sold wheat flour in grocery stores is refined white flour.
This refined white flour is basically wheat flour that has been leached of much of its nutritional value and sometimes bleached. Unfortunately, this makes white flour only a nominal source of fiber and other nutritional goodies, although it’s still great for making baked goods and to use while cooking.
White flour is sold as both self-rising flour and all purpose flour, and it’s common to get the two a little confused. Though all flour is a “wheat” product, in the case of white flour, during the refinement process the bran and the germ are removed, leaving only the endosperm of the wheat kernel behind.
Removing the bran and the germ greatly reduces the fiber content of the flour. Healthy fats, phytochemical, and antioxidants are also removed.
The upside, though, is that by removing the germ, you can greatly increase the shelf life of the flour. By grinding the endosperm into a fine powder, you get a flour that can be turned into all- purpose flour or rising flour with the addition of a leavening agent. It can then be used for a wide variety of cooking and baking purposes.
What Is All-Purpose Flour?
All purpose flour is probably the most versatile wheat flour you can find on the shelves and can be used for general use. When milling all purpose flour, both soft wheat and hard wheat (containing more gluten) are milled or ground together. The end result contains about 10-12 percent protein, which is a moderate range making all purpose flour useful for various recipes ranging from pizza, bread, cookies, biscuits, muffins, and more. If a recipe simply says “use flour,” you can be reasonably sure it’s asking for all purpose flour. It’s used in just about everything, from fluffy biscuits to chewy bread and flaky pie crusts. All purpose flour can also be used as a coating for meats and veggies, and as a thickening agent in sauces, gravies, and soups.
Because a lot of the nutrition is stripped from the flour in the production process, it is “enriched,” or has nutrients added back into it. Usually, these are nutrients like thiamine, riboflavin, niacin, and iron. Some all purpose flours are also bleached (although Bob’s Red Mill’s is not), which is the process that also whitens the flour.
Though all wheat has gluten, all purpose flour doesn’t have as much gluten as bread flour. Gluten levels can also vary by brand, which is why someone who does a lot of baking may find a certain brand they like to use and stick with that one.
Since gluten is the ingredient that gives dough elasticity, allowing it to stretch and bubble up with gas, flour that doesn’t contain a higher level of gluten (like all purpose flour) is not ideal for bread-making or other recipes where the dough must rise.
What Is Self-Rising Flour?
If you want to make muffins, pancakes, or tender biscuits, rising flour is your jam. Like all-purpose flour, self-rising flour is made from wheat, although it’s a wheat that is low in protein. Self-rising flour is a staple in the South, as the low-protein wheat it is made from originates there.
Also like all-purpose flour, self-rising flour is enriched with added nutrition. It also contains salt and baking powder that has been distributed evenly throughout the flour and acts as a leavening agent.
This raising agent helps dough to rise without having to add yeast. You should only use self-rising flour as a substitute for other types of flour very carefully, due to the leavening effect. If you aren’t careful, you may not end up with the desired result. The same goes for using all purpose flour if your recipe calls for self-rising. Bottom line: if you use the wrong one or haven’t modified your recipe to account for self-rising flour, your baked goods may not come out as expected.
You can modify and use all purpose flour as self-rising flour if you add baking powder 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.
Do not add baking powder to flour that is already labeled as self-rising., Also, keep in mind that self-rising flour won’t last as long on the shelf as all purpose flour. After about six months or so, its rising action begins to peter out.
What is Self-Rising Flour
FAQ
Is self-rising flour healthier?
What is the point of self-rising flour?
Why is self-raising flour better than plain flour?
What are the disadvantages of self-raising flour?
What is self raising flour?
But if you’re from the United Kingdom, Australia, New Zealand, or South Africa, it’s a staple in your kitchen. So what exactly is it? Self-raising flour is a type of flour that contains a raising agent, typically baking powder. It’s often used in cakes and other baked goods to help them rise.
Why does one crave wheat flour daily?
Contrary to what some gurus say out there, wheat flour is not addictive. Self consumption is due to ease and social issues.
What are the advantages of using self-raising flour?
The main advantage of using self-raising flour is that it makes baking easier and faster, as you don’t have to add baking powder or soda to the recipe. Another advantage of using self-raising flour is that it is usually cheaper than buying plain flour and baking powder or soda separately.
What is the difference between self rising flour and regular flour?
Generally, the main difference between self-rising flour and regular flour is their ingredients. Regular flour only contains wheat flour whereas self-rising flour contains all-purpose flour, baking powder, and salt. Since they are made of different ingredients, self-rising flour and regular flour serve different purposes.