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Table of Contents:
- How can you tell the difference between plain and self-raising flour?
- Can I use self-raising flour instead of all-purpose flour and baking soda?
- How do you test if self raising flour is still good?
- Can you bake with old flour?
- Can flour get old?
How can you tell the difference between plain and self-raising flour?
A simple test to tell if unlabelled flour is plain or self-raising: place a teaspoon of the flour into a cup of water. Self-raising will bubble up to the surface while plain flour will not.
Can I use self-raising flour instead of all-purpose flour and baking soda?
Self-rising flour contains baking powder and salt, so it may be used to replace baking soda in some recipes.
How do you test if self raising flour is still good?
Add about 1/2 teaspoon of each flour to separate glass ramekins or bowls. Then, stir in 1/2 teaspoon white distilled vinegar into each of the flours and watch. The flour that bubbles and foams – just a little – is the self-rising flour. The one that does not is your all-purpose flour.
Can you bake with old flour?
Should you use flour that “expired” in 2008? ... While the flour itself remains stable, its added baking powder gradually loses potency — just like the can of baking powder in your cupboard does. Yes, you can bake with self-rising flour after its best-by date; but your baked goods may not rise as well.
Can flour get old?
Flour has a long shelf life but generally goes bad after 3–8 months. White flour may last longest due to its lower fat content, while whole-wheat and gluten-free varieties spoil sooner. You can extend flour's shelf life by sealing it properly or refrigerating or freezing it.
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