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Date Posted: 17:37:29 09/25/10 Sat
Author: sami
Author Host/IP: 24-179-147-98.dhcp.stpt.wi.charter.com / 24.179.147.98
Subject: Well, my flour is so old it's probably solidified ;-) and
In reply to: lynne 's message, "Self- rising flour" on 17:02:05 09/25/10 Sat

I had no idea they even made flour anymore that wasn't self rising. hehe. But here's what I found online:

Flours~

US & UK all purpose and plain flour can be interchanged without any adjustments. US cake flour is lighter however, and can be substituted with 1 cup minus 3 Tbsp. of all purpose/plain flour, and add 3 Tbsp. of cornstarch or potato flour to make the full cup. Self rising flour can be made by substituting 1 cup of all purpose/plain flour minus 2 tsp., and add 1 1/2 tsp. baking powder and 1/2 tsp. salt to make the full cup.

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Replies:

[> [> That is very useful info sami, thanks! -- Dolly, 22:32:48 09/25/10 Sat [1] (pool-173-63-26-83.nwrknj.fios.verizon.net/173.63.26.83)

I saw a couple of good recipes yesterday that called for cake flour. I was saying to myself "Cake flour? I never buy cake flour! Forget it!" LOL!


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