What Else Can I Substitute for All-Purpose Flour? Because baking powder and yeast are both leavening agents, the dough may rise much more than anticipated and will most likely collapse in the oven, leading to a flat and chewy final product. ItвЂ™s a real possibility that the flour will consist of an excess or insufficient amount of baking powder, causing your product to turn out much differently than anticipated.ДЄlso, you should also not use self-rising flour in recipes that call for yeast. If you decide to substitute self-rising flour for all-purpose flour, you could end up with a product that rises too much and may even collapse. Even so, my recipes have generally come out just fine over the years. However, if you do not make the proper adjustments or end up with too much or too little baking powder in your recipe, you may not achieve the desired result. If it does, all you have to do is make the necessary adjustments by leaving out the baking powder and salt because it is already in the flour. However, the recipe must also call for baking powder and salt. If your recipe calls for all-purpose flour, but you only have self-rising flour, you may be able to make a substitution. Because baking powder is a leavening agent, it will most likely not turn out correctly if you use self-rising flour instead of all-purpose. To reiterate, the primary difference between self-rising and all-purpose flour is that in self-rising flour, salt and baking powder have been added to the flour and distributed evenly throughout the bag.

Self v rising flour