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Self Rising Flour vs Regular Flour: Which is the Best Choice for Your Baking Needs?

Are you ready to find out the differences between self-rising flour and regular flour? If you’re a baking enthusiast, this is the blog post for you! In this post, we’ll discuss the differences between the two types of flour and how to use them in your baking.

So, whether you’re a seasoned baker or just starting out, make sure to read this post to find out more.

The Differences Between Self Rising Flour And Regular Flour

If you’ve ever baked, you’ve likely come across two types of flour: self-rising and regular.

They look the same and are both white, so what’s the difference? It’s actually a lot.

Let’s start by talking about what they have in common.

Both types of flour are made from wheat, which is a type of grain.

The wheat is milled, or ground, into a powder.

This powder is then sifted to separate the fine flour from the coarse flour.

The fine flour is used for baking, while the coarse flour is used for other things, such as making breadcrumbs.

Now for the differences.

Self-rising flour has a chemical leavening agent, such as baking soda or baking powder, added to it.

This means that when you mix it with liquid and heat it, it will rise.

Self-rising flour is typically used for quick breads, such as biscuits, muffins, and pancakes.

Regular flour does not have a leavening agent added to it, so it will not rise on its own.

You will need to add a leavening agent, such as baking soda or baking powder, to it in order for it to rise.

Regular flour is typically used for yeast breads, such as breads made with a bread machine or by hand.

The Best Uses For Self Rising Flour

Self-rising flour is a staple in many kitchens and has a variety of uses.

Although it is often used in bread and cake recipes, it can also be used to make pancakes, waffles, and other breakfast foods.

In addition, self-rising flour can be used to make pizza dough and other Italian dishes.

Since it is a low-protein flour, it is not suitable for making yeast bread.

Self-rising flour is also used to make quick and easy desserts, such as cookies and bars.

It can be used to make pie crusts and other baked goods, but it is not recommended for use in yeast breads.

Because it is a low-protein flour, it will not produce a chewy texture.

The Best Uses For Regular Flour

When it comes to baking, the type of flour you use does make a difference.

Cake flour and bread flour are both more finely ground than regular flour, which is also sometimes called all-purpose flour.

While all flours start as wheat, the different grinds provide texture and taste to baked goods.

Regular flour is made from a variety of different types of wheat, including hard and soft wheats, and is usually a combination of both.

It has a protein content of between 9 and 11 percent, and it usually is enriched with vitamins and minerals.

It is also usually bleached to improve the color of baked goods.

One of the best uses for regular flour is in bread.

The high protein content of bread flour gives bread its structure, but bread made from regular flour is still delicious.

To make bread with regular flour, combine 3 cups of flour, a packet of yeast and 1 1/2 teaspoons of salt in a large bowl.

Self Rising Flour Vs Regular Flour: How To Choose The Right One For You

Which is better, self rising flour or regular flour?

This is a difficult question to answer as it is personal preference.

Some people prefer self rising flour as it is easier to use and requires less measuring.

However, others may prefer regular flour as it is more versatile and can be used for a wider range of recipes.

Ultimately, it is up to the individual to decide which one is better.

There are a few things to consider when choosing between self rising flour and regular flour.

One is the type of recipe you will be using.

Self rising flour is typically used for quick breads and biscuits, while regular flour is used for a wider range of recipes, including yeast breads.

Another consideration is the amount of measuring you are willing to do.

Self rising flour requires less measuring as it already contains the leavening agent and salt.

Emily W.

Emily Wong is an Asian-American food writer the founder of With nearly 8 years of experience, she has a passion for making cooking accessible to everyone and sharing her personal experiences with food. Emily's vision for is to create a community of food lovers who are passionate about cooking, eating, and sharing their experiences with others. Read my story
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