2006-06-08 02:50:22 · 9 answers · asked by pulchritudinous 6 in Food & Drink ➔ Cooking & Recipes
It usually means all-purpose. Read the ingredients--if the recipe calls for salt or baking soda, you can leave out the salt or baking soda and use self-rising. Now if it calls for yeast you definitely need to use all-purpose.
2006-06-08 03:04:45 · answer #1 · answered by ? 6 · 12⤊ 1⤋
Just the all purpose flour is good. If your making something that would call for baking powder you may then get away with using the self rising flour instead of even putting in the baking powder.
2006-06-08 02:53:24 · answer #2 · answered by miker5785 1 · 0⤊ 0⤋
Use all-purpose (pre-sifted or not) when a recipe doesn't specify what kind of flour should be used.
NEVER use self-rising flour if that's all you have.
You CAN however make all-purpose flour into a self-rising flour substitute.
2006-06-08 04:29:53 · answer #3 · answered by grahamma 6 · 0⤊ 0⤋
All-purpose.
2006-06-08 10:21:54 · answer #4 · answered by quepie 6 · 0⤊ 0⤋
all purpose unless the recipe calls for self rising.
2006-06-08 02:53:10 · answer #5 · answered by wedjb 6 · 0⤊ 0⤋
All purpose flour.
2006-06-08 03:11:55 · answer #6 · answered by katezambelli 1 · 0⤊ 0⤋
more than likely you should use all purpose unless the recipe specifically asks you for the latter.
2006-06-08 02:56:05 · answer #7 · answered by dasure2004 3 · 0⤊ 0⤋
All purpose.
2006-06-08 02:53:26 · answer #8 · answered by link83511 1 · 0⤊ 0⤋
all-purpose
2006-06-08 02:54:45 · answer #9 · answered by Connie B 1 · 0⤊ 0⤋