Help Me Get Rid of Self-Rising Flour

I have nearly a full bag of self-rising flour in the freezer and I want to get rid of it. I'd love to hear your favorite recipes or a tutorial on how I can use this in place of regular flour/leavening. I'd prefer baking or cooking recipes for foods that can be reheated, so no pancakes and such, and no fried recipes either please. Thanks! My freezer will thank you.

use white lily self rising flour for biscuits all the time(well until its gone anyway then back to regular ap flour)--biscuits freeze nicely too---

Do you just eliminate the baking powder/soda?

Pie Lady wrote:Do you just eliminate the baking powder/soda?

yes--2C flour, salt, shortening(about 1/3C--sometimes some butter too) and buttermilk(usually less then a cup)

I actually reheat frozen leftover pancakes in the toaster, though I understand it's not for everyone. But if you're ever in a job with a early commute, you might want to try it.

Llama wrote:I actually reheat frozen leftover pancakes in the toaster, though I understand it's not for everyone. But if you're ever in a job with a early commute, you might want to try it.

and when it is waffle making time the freezer gets a bunch so the grandkid can them at here pleasure--about as good as fresh

Self-raising flour is just regular flour with salt and baking powder added (Joy of Baking offers the following substitution: FLOUR, Self-Rising 1 cup (140 grams) = 1 cup (140 grams) similar grade (all purpose) flour plus 1 1/2 teaspoons baking powder plus 1/4 teaspoon salt Read more: http://www.joyofbaking.com/IngredientSu ... z17YMEd2ym )

You can use it in cakes, muffins, quick breads, etc. - any recipe that contains flour, baking powder, and salt - you simply need to adjust for the correct proportion. Many southern recipes offer both versions. For this reason, I never buy self-raising flour as it is easy enough to make and I often use it for other purposes than baking (bread, roux-making, etc.) (although often self-raising uses a grade of soft wheat that is more difficult to find in a regular flour)

Easiest bread recipe, ever!

Super simple bread
(scroll down for recipe)

LAZ wrote:Easiest bread recipe, ever!

Super simple bread
(scroll down for recipe)

Great, we have leftover beer too! Does this freeze well?

Pie Lady wrote:

LAZ wrote:Easiest bread recipe, ever!

Super simple bread
(scroll down for recipe)

Great, we have leftover beer too! Does this freeze well?

OK, but the thawed bread is best toasted.

While picking up Ceresota couldn't resist a bag of self-rising mainly due to this thread. Biscuits are on the horizon, pancakes, breading etc but first on the list were ridiculously easy dumplings for my simmering pot of chicken soup.

I tend to think of dumpling strips/wide noodles as more for chicken and dumplings, but they worked quite well as straight soup starch.

3-parts self rising flour
1-part milk
1/2-part vegetable oil
salt/pepper to taste

- Incorporate wet into dry, stir to make firm dough.
- Lightly knead until no longer sticky. Add additional flour in small increments if necessary.
- Lightly flour surface, gently roll out dough.
- Cut into wide strips
- Simmer in broth for 15-minutes (time may vary, check after 10-minutes, may take up to 20-minutes)

Note:
- I used 1-1/2-cups flour, 1/2-cup milk, 1/4-cup veg oil. Made more than enough noodles, with leftovers, for two.
- I incorporated fresh parsley, looked pretty and lent a bit of brightness.
- I rolled the noodles slightly thick, took 20-minutes to tender.

LAZ wrote:Easiest bread recipe, ever!

Super simple bread
(scroll down for recipe)

I tried this as a host gift for New Years and it was beautiful. It smelled great and looked good on the inside, and by the end of the night the loaf was half gone, so I guess it was a hit. I forgot to try a slice but I'm making it again for the Dinner Exchange, so I just may make some for me too. I used pumpkin ale; unfortunately that was my last bottle. I hope this works just as well with Heineken.

Thanks for the tip! This will help me achieve my goal of emptying out the larder by 2/28/10.

it also works well in batter and fry applications (esp. tempura)

Pie Lady wrote:

LAZ wrote:Easiest bread recipe, ever!

Super simple bread
(scroll down for recipe)

I tried this as a host gift for New Years and it was beautiful. It smelled great and looked good on the inside, and by the end of the night the loaf was half gone, so I guess it was a hit.

Glad it went well. I hope you get to try some.

Assuming I can make it to the next dessert exchange, I'm making a form of a Victorian Sandwich Cake to use up some more flour, plus a jar of cherry lime jam.

Assuming I can make it to the next dessert exchange, I'm making a form of a Victorian Sandwich Cake to use up some more flour,

I think in general, if you keep googling around UK food sites you'll find lots of recipes that use self rising flour. Seems more common there than our approach of combining flour and baking powder.

More comfort food: Tyler Florence's recipe for Chicken Fried Steak uses Self Rising Flour.

Is there a way to test self-rising flour to see if it's still good? I just baked a cake over the weekend that looks like a flat meteor.

I've never tried this with self-rising flour but I've tested with baking powder--just put about a teaspoon of baking powder in a cup of hot water and if it bubbles, the baking powder should be okay to use. Maybe worth a shot to at least try...

Pie Lady wrote:Is there a way to test self-rising flour to see if it's still good? I just baked a cake over the weekend that looks like a flat meteor.

I went to a cooking demo a few months ago. It was a French pastry chef who worked in the UK where self-rising flour is often used. He said once the package is opened, you either use if fast or plan on adding one teaspoon baking powder per cup to perk it up.

He explained once self-rising flour is exposed to the elements, moisture in the air activates and spends the baking powder before you get around to using it.

Regards,

I had it in the freezer, but it was there for a very long time. I'll try this again and see if the fix works.