IDEA ALLEY: Flour substitutions rise to the occasion

(Arkansas Democrat-Gazette/Kelly Brant)
(Arkansas Democrat-Gazette/Kelly Brant)

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

I haven't had trouble finding all-purpose flour at the grocery store, yet. But I've heard from many others who have. Two cooks reached out asking for information about using self-rising flour in place of all-purpose.

For the most part, you can use self-rising flour in almost any recipe that calls for all-purpose flour and baking powder. Just leave out or reduce the baking powder and salt in the recipe.

On average, 1 cup of self-rising flour includes 1 to 1 ½ teaspoons baking powder and ¼ teaspoon salt. So if your recipe calls for 2 cups all-purpose flour and 4 teaspoons baking powder and you want to substitute self-rising flour, you'll need to use 2 cups self-rising flour and ½ teaspoon baking powder to get similar results.

If the recipe also calls for baking soda, add the amount listed in the recipe.

That's the easy part.

If you want to use self-rising flour in a recipe that doesn't include baking powder, things can get pretty tricky.

• You cannot use self-rising flour to make gravy.

• You cannot use self-rising flour for pie crust.

• You should not use self-rising flour for crumb toppings.

• You can use self-rising flour in breading for chicken and other food for frying.

• You can use self-rising flour to make yeast dough if, and this is an important if, you adjust for the extra leavening action and additional salt.

This recipe is from the Idea Alley archives. It was submitted by Linda Mark.

Spoon Rolls

2 packages dry yeast (about 4 ½ teaspoons)

2 cups warm water

½ cup butter OR margarine, melted

4 cups self-rising flour

1 egg, slightly beaten

¼ cup granulated sugar

In a small bowl, dissolve yeast in warm water; let stand for 5 minutes.

In a large bowl, combine yeast and water mixture with butter and flour; mix well. Stir in egg and sugar until well combined. Cover and refrigerate 8 to 12 hours.

Heat oven to 350 degrees. Fill greased muffin tins two-thirds full with batter. Bake for 25 minutes.

Makes 16 rolls.

This biscuit recipe was featured in Irene Wassell's Dinner Bell column in 1999. The recipe was her mother's.

Angel Biscuits

2 (¼-ounce) packages active dry yeast (4 ½ teaspoons)

2 tablespoons very warm water

5 cups self-rising flour

¾ teaspoon baking powder

¼ cup sugar

1 teaspoon salt

1 teaspoon baking soda

1 cup shortening

2 cups buttermilk

In a small bowl, dissolve the yeast in the water.

In a separate bowl, combine the flour, baking powder, sugar, salt and baking soda; cut in the shortening with a pastry blender until mixture resembles coarse meal. Add the yeast and buttermilk and knead about 30 seconds. Refrigerate until needed, up to five days.

When ready, roll out the dough on a floured surface to ½-inch thickness and cut out biscuits with a biscuit cutter. You may fold the dough for Parker House rolls or stack two rounds for divided biscuits. Place the biscuits close together on an ungreased baking sheet and bake at 400 degrees for 15 to 20 minutes.

Makes 60 biscuits.

2-Ingredient English Muffins

2 cups self-rising flour, plus more for dusting

2 cups plain fat-free Greek yogurt

Heat oven to 400 degrees.

In a large mixing bowl, combine flour and yogurt. Using a rubber spatula, mash until dough comes together, about 30 seconds.

Turn out onto a lightly floured work surface. Knead smooth, a few seconds.

Divide dough into 8 equal pieces. With lightly floured hands, roll each into a ball. Pat each into a disc about 3 ½ inches in diameter and ½ inch thick.

Set discs on a parchment-lined baking sheet, leaving a little room in between.

Bake 10 minutes. Flip each muffin over, and bake until golden brown and hollow-sounding when thumped, another 10 to 12 minutes.

Cool slightly before serving.

Store any leftovers in a zip-close bag in the refrigerator. Heat for 5 minutes at 350 degrees or toast.

Makes 8 English muffins.

The same blend of self-rising flour and yogurt also makes a pretty decent pizza crust.

2-Ingredient Pizza Crust

1 cup self-rising flour

1 (7-ounce) container plain low-fat Greek yogurt (about 1 cup)

In a medium bowl, stir together the self-rising flour and yogurt. When mixture forms a rough, shaggy dough, turn it out onto a lightly floured surface and knead for 5 minutes, working in additional flour as necessary to create a smooth dough. Press or roll dough to form a 14-inch circle.

Top as desired and bake at 475 degrees for 10 to 12 minutes.

Makes enough for 1 (14-inch) pizza.

Send recipe contributions, requests and culinary questions to

kbrant@arkansasonline.com

Please include a daytime phone number.

Food on 04/08/2020

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