Flour Substitutions

Here’s a list of some flours and their protein contents, from the book Cookwise by Shirley O. Corriher:

Cake flours (Swans Down, Softasilk):
7.5 to 8.5% protein

Bleached southern all-purpose (White Lily, Martha White, Gladiola, Red Band):
7.5 to 9.5% protein

National brand self-rising (Gold Medal, Pillsbury):
9 to 10% protein

National brand bleached all-purpose (Gold Medal, Pillsbury):
10 to 12% protein

Northern all-purpose (Robin Hood, Hecker’s):
11 to 12% protein

Northern unbleached all-purpose (King Arthur):
11.7% protein

Bread Flour:
11.5 to 12.5% protein


KAF homemade self-rising flour

Self-rising flour is flour with baking powder and salt already added. A staple in many Southern recipes, it’s traditionally milled from softer, lower protein wheat, which is what grows in the South; and it produces softer, more tender baked goods than all-purpose or higher-protein flours.

Homemade self-rising flour can be used in any recipe that calls for self-rising flour. To replicate soft, Southern-style self-rising flour, start with our Perfect Pastry Blend (10.3% protein) or Unbleached Pastry Flour (8.0% protein), instead of all-purpose; and add baking powder and salt as directed in the recipe below.

If you use King Arthur All-Purpose Flour (11.7% protein) to make homemade self-rising flour, be prepared to increase the liquid a bit in any recipes you use it in (to account for this flour’s higher protein level); and expect the results to be a bit less tender.

whisk the following together thoroughly:

1 cup King Arthur flour (see options above)
1 ½ teaspoons baking powder
¼ teaspoon salt

Note: If you weigh your ingredients, Unbleached Pastry Flour weighs 3 3/4 ounces per cup; Perfect Pastry Blend, 4 ¼ ounces.

Use as directed in your recipe.

to make a larger amount of self-rising flour:
8 cups King Arthur flour (see options above)
4 tablespoons baking powder
2 teaspoons salt

Whisk together thoroughly. Store in an airtight container at room temperature.


About White Lily Flour:

White Lily is a soft wheat flour that is ideal for pastry like biscuits, cookies & pie crust because of its low protein/gluten content. Because of this it is not a good choice for pizza crust or other bread doughs where you need higher gluten to give the dough structure & texture. Use all purpose or bread flour for pizza dough & you will be much happier!


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