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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Good Old Fashioned Corn Bread

Makes: About 6 servings

Time: About 45 minutes

Recipe from How to Cook Everything Vegetarian.

INGREDIENTS:

1 1/4 cups buttermilk, milk, or yogurt (or 1 1/4 cups milk plus 1 tablespoon white vinegar; see Step 2), plus more as needed

2 tablespoons butter or extra virgin olive oil

1 1/2 cups medium-grind cornmeal

1/2 cup all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon sugar, plus more if you like sweet corn bread

1 egg

DIRECTIONS:

1. Preheat the oven to 375°F.

2. If you’re using buttermilk, milk, or yogurt, ignore this step. If not, make the soured milk: Warm the milk gently—1 minute in the microwave is sufficient, just enough to take the chill off—and add the vinegar. Let it rest while you prepare the other ingredients.

3. Put the butter in a medium ovenproof skillet or an 8-inch square baking pan over medium heat; heat until good and hot, about 2 minutes, then turn off the heat. Combine the dry ingredients in a bowl. Mix the egg into the buttermilk. Stir the liquid into the dry ingredients (just enough to combine); if it seems too dry, add another tablespoon or two of buttermilk. Pour the batter into the prepared skillet or pan, smooth out the top if necessary, and put in the oven.

4. Bake about 30 minutes, until the top is lightly browned and the sides have pulled away from the pan; a toothpick inserted into the center will come out clean. Serve hot or warm.