Question about flour

rickismom

Low Carb Home Cook
Site Supporter
I attempted making zucchini bread yesterday and had no all purpose flour so I used self-rising.....Have you ever seen that episode of "I Love Lucy" when she baked bread and it rose and rose until it finally exploded? Well, that happened to me....all over the oven, lol. :shock:

What did I do wrong? I omitted the salt and baking powder from the recipe :huh:
 

ChowderMan

Pizza Chef
Super Site Supporter
diy self-rising is 1.25 tsp baking powder per cup of AP - could that be too much for the recipe?
 

rickismom

Low Carb Home Cook
Site Supporter
I'm not sure..what was the whole recipe and what did you actually do?

It called for 3 1/4 cups of flour. I omitted the salt and the baking soda since the self-rising flour has salt and baking powder in it. The rest of the recipe I followed...
 

ChowderMan

Pizza Chef
Super Site Supporter
>>3 - 1/4 c flour

that amt of self rising would have about 4 tsp of baking powder - which I'd say is on the high side for a zucchini type (ie heavy/moist) bread.
 
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