Question of the Week: Is there a Difference Between Self-Rising Flour and Bread Flour?
Deb from Ohio asks: Is there a difference between Self-rising flour and Bread flour?
The resounding answer is YES! BIG DIFFERENCE!
What is Self-rising flour? Self rising flour is regular All-purpose flour, which has lower amounts of the protein, gluten, than bread flour, and it has a small amount of salt added and leavening in it. Leavening is a chemical which you add to your recipes to make the product rise: baking soda or baking powder.
Can I use Self-rising flour in recipes? If you choose to use it in place of regular flour in your recipes, you must delete the salt and leavening that is called for. Self-rising flour seems to be more popular in the south.
Bottom line: Save the Self-rising flour for recipes such as biscuits, and follow recipes that call for Self-rising flour to avoid some guesswork.
What is Bread Flour? This flour is a “strong” flour – containing more gluten, a protein which forms strands int he dough which help to give structure. This protein is necessary to make breads. It does not produce a delicate crumb that AP Flour does. It has no leavening or salt added, so recipes should be followed exactly.