Inquiring Minds Want to Know Group
Started Wed, Dec 29, 2010 by
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Hi, I'm Eva from Arkansas and love to cook, but I still have a lot to learn. I formed this group for people like me (with many questions) and people like you (with many answers). I'm hoping this can be a discussion of "how to's", "what to avoid", "common mistakes", "shortcuts", etc. I hope everyone will enjoy it!
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Posted 12:11 AM on Wed, Dec 29, 2010

Question about self-rising flour and baking mix differences

Can someone tell me how to convert recipes from all purpose flour to----rising flour or -------baking mix like Bisquick. If I knew what to leave off on which ones, it would be helpful in saving time. Hope someone understands these differences. Thanks!! Eva

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user Angelique Lorgus Foodophiliac - Dec 29, 2010
Hi Eva!

I use self rising flour for lots of things. It really helps to cut out extra ingredients that you might not always have around the house. When I want to make a recipe that has regular flour in it I usually cut out the baking powder, baking soda, and salt that the recipe may call for. Self Rising Flour already has leavening and salt in it, so you end up not needing those ingredients. I like to bake with the self rising flour instead most times because it seems to make my cookies come out softer and my cakes come out better.
user Bea L. BeachChic - Dec 29, 2010
Angelique, that is the perfect answer. Good job!
user Eva Warner Peppery - Dec 29, 2010
Thanks Angelique! That's good to know.. Hi Bea, welcome to the Inquiring Group!

I've wondered if I could get away with making the switch to self-rising & save steps. I had no idea it would work so well with cookies. Do you still have to sift the flour, Anglique??

Does anybody know about the difference in self-rising flour & Jiffy/Bisquick?

Thanks for participating. I look forward to learning & sharing some shortcuts I've learned too :D
user Kathy Sterling Kster2033 - Dec 30, 2010
Good question, I am glad to know about the differences also.
user Bea L. BeachChic - Dec 30, 2010
Today's flour really doesn't require sifting. I like using the brand "White Lilly" because it is so silky. Most Walmarts sell it so give it a try if you can find it.

As far as bisquick is concerned I only use it to make sausage cheese balls. It's not a flour but a baking mix. Some people make biscuits and pancakes with it. You cannot interchange bisquick with flour. If a cake recipes calls for flour do not use bisquick. Hope this helps.
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