Can you use flour in stead of Self raising flour?

You can use all-purpose flour instead of self-raising flour, but you'll need to add baking powder and salt to achieve the same result. Here's how:

Substitution:

* 1 cup self-raising flour = 1 cup all-purpose flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon salt

Why this works:

* Self-raising flour already contains baking powder and salt.

* All-purpose flour does not, so you need to add these ingredients to get the same leavening action and flavor.

Important Considerations:

* Type of baking: While this substitution generally works well, it's essential to consider the recipe's specific needs. Some recipes rely heavily on the leavening action of self-raising flour. In these cases, you may need to adjust the liquid content or baking time to compensate.

* Gluten development: Self-raising flour has a lower protein content than all-purpose flour. If you're making something like bread, where gluten development is crucial, all-purpose flour may be a better choice.

Here's a summary of when using all-purpose flour is a good idea and when it's not:

Good options:

* Cakes: Most cake recipes can handle this substitution.

* Muffins: This works well, but adjust the liquid if the batter seems too dry.

* Pancakes: This is a perfect swap.

Not ideal options:

* Bread: Self-raising flour is not a good substitute for bread recipes.

* Pastry: You'll likely need to adjust the amount of butter or shortening you use.

Remember, it's always best to experiment and see what works best for you.