Can you heat-treat self-raising flour?
Self-raising flour is a type of flour that already contains a leavening agent, usually baking powder, which helps baked goods rise. Heat-treating self-raising flour is not recommended because it can potentially affect the effectiveness of the leavening agent.
When self-raising flour is heat-treated, the baking powder in it may lose its potency. Heat can cause the chemical reactions within the baking powder to occur prematurely, leading to a diminished leavening effect in your baked goods.
If you require heat-treated flour for a specific recipe or purpose, it's generally better to start with all-purpose flour and then add the necessary leavening agents, such as baking powder or baking soda, according to the recipe's instructions. This allows you to have better control over the leavening process and ensures that your baked goods rise properly.
In summary, it is not recommended to heat-treat self-raising flour as it may reduce its effectiveness as a leavening agent. It's best to use self-raising flour as it is or use all-purpose flour with added leavening agents for recipes that require heat-treated flour.
