Cake flour and self rising flour

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Joined Apr 30, 2010
As a non professional I would have to say no due to the fact that as the name implies self rising flour has additives that causes it to "rise"for a better word where as cake flour does not which to me would make your finished product very unpredictable
 
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Joined Jul 28, 2001
NewBaker,

Welcome to ChefTalk. You will enjoy it here.

If a recipe calls for both then yes, use them

If you are trying to substitute, then no.

Most recipes in print are usually proven/tested and it's usually best to follow both mixing and baking instructions closely. Until

you get you feet wet.

Cake flour is made with soft wheat and a lower gluten/protien contant.

Self rising is usually a blend of flours, all/purpose, with a higher gluten and a leaveners added.

For gluten and leavener info do a search here at ChefTalk and read up.

HTH

Panini 
 

phatch

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Staff member
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Joined Mar 29, 2002
I have to admit I've never understood the appeal of self-rising flour
 
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Joined Apr 18, 2011
Hi, if you are trying to switch the flour that is called in your recipe - don't mix 2 kinds at once. you'll never know what have caused the results you're getting.
 
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