Yes, you can use plain or self-raising flour instead of all-purpose flour. However, you must take into account the differences between the flours. All-purpose flour is usually made from a blend of soft and hard wheat varieties, while plain or self-raising flour is usually made from just one type of wheat. All-purpose flour usually has a higher protein content than plain or self-raising flour, so it will produce a denser, chewier texture. Additionally, if you are using self-raising flour, you should keep in mind that it already contains baking powder or baking soda, so you may need to reduce the amount of leavening agent added to the recipe.

Can you use self-raising or plain flour instead of all-purpose?

Yes, you can use self-rising or plain flour instead of all-purpose flour, but you may need to adjust the recipe. Self-rising flour already contains baking powder and salt, so you will need to reduce the amount of baking powder and salt in the recipe if you use self-rising flour. Plain flour does not contain any leavening agents, so you will need to add baking powder and/or baking soda, as well as salt, in order for the recipe to work.

What happens if you use self-rising flour instead of all-purpose?

Using self-rising flour instead of all-purpose flour will result in baked goods that are more dense and have more of a cake-like texture. This is because self-rising flour contains baking powder and salt, which cause the dough to rise and give it a different texture. Additionally, the flavor of the baked goods will be slightly different due to the additional ingredients. It is important to note that when using self-rising flour, you should reduce the amount of baking powder and salt that you use in the recipe, or else the results will be too salty or have too much of a leavening effect.