hello, what is the deference bet ween rising flour ,plane flour and self raising flour in the baking?

Answer 1

All-purpose flour is a blend of hard and soft wheat; it may be bleached or unbleached. It is usually translated as "plain flour." All-purpose flour is one of the most commonly used and readily accessible flour in the United States. Flour that is bleached naturally as it ages is labeled "unbleached," while chemically treated flour is labeled "bleached." Bleached flour has less protein than unbleached. Bleached is best for pie crusts, cookies, quick breads, pancakes and waffles. Use unbleached flour for yeast breads, Danish pastry, puff pastry, strudel, Yorkshire pudding, eclairs, cream puffs and popovers.


Self-rising flour, sometimes referred to as phosphated flour, is a low-protein flour with salt and leavening already added. It's most often recommended for biscuits and some quick breads, but never for yeast breads.

Answer 2

It's plain flour and self rising. Plain flour does not contain a rising agent. Self rising does. And they are NOT interchangable.

Answer 3

"Flour" usually refers to finely ground wheat kernels.
"Self-Rising Flour" has baking powder added.
I have never heard of "rising flour." Maybe your source meant "self-rising" flour.