ok......now i give up, so nipped on here to see how others have got around not having SR flour

i bake, cook and make most of the food in our house, not just to save cash, but my son is hyperglycemic.
Followed receipe and my bread wont rise fully, even now with bread maker and my muffins (buns) flop in the middle

How do you get stuff fluffy here in canada, yeah i know i can buy it, but that would take the fun out of making it with the kids
Also as above i need to make sure son doesnt get high spikes in his blood sugars....so anyone who can help with this or receipes welcome

Nice girlie thread, but guys welcome

We buy this brand (all supermarkets seem to carry it) http://www.robinhood.ca/product.deta...d=29&prodcid=9

Isn't all purpose flour just the Canadian name for self raising?

yeah that is the one that im using for bread but doesnt seem to make the bread fluffy..its good, but the women at OH work makes it fluffy and mine is well normal

no totally different..SR is totally different to uk SR flour, wow i have tried with the all purpose and the muffin side it doesnt work, ok with with cookies though

Use their specialty bread flour, rather than the cake and pastry flour. We use a Panasonic bread machine which turns out fluffy loaves.

I am using robin hood bread flour and it doesnt seem to make it fluffy

maybe worth trying something different, unless im using a yuk receipe, using from the bread machine receipe book, anyone fancy listing there receipe so i could try it

Are you putting enough salt in? Not enough can turn out a house-brick.

Where are you in Alberta? There is an altitude adjustment required here in Canmore. To get nicely risen bread.

http://southernfood.about.com/cs/bre...rise_flour.htm - this link tells you how to make self raising flour out of all purpose flour.

I shouldn't comment really usually if I'm baking anything I just go and see my good friend Betty

Nope - all purpose is plain flour equivalent...

see your having the flour prob yip had the same when we got here. bread I just buy and making yorkshire pud, well I am like a dog with a bone and they are getting better the more I make them

I use 3 cups of flour (usually 2 white, 1 wholemeal, or vice-versa), 1tsp salt, 2 tbl sp sugar or honey, 2 tbl sp butter, 1 tbl sp milk powder, 1 and an eighth cups of water (sorry - can't remember how to do the fraction symbols!) and then use 2.5 teaspoons of bread machine yeast in the yeast dispenser. Put it on the standard (4hr) cycle on my Panasonic bread machine. Rises fine, but noticably higher if I do 2:1 white:wholemeal, and more dense if I use more wholemeal than white

I use the Robin Hood flour too. The recipe book that I have states 3 tsp yeast, but if I do that it hits the top of the breadmaker!!

i am using 3/4 cup of warm water, 2 cups of bread flour, 1 table spoon of butter, 1 1/2 tsp sugar, 1 tsp salt, 1 1/2 tablespoons dried milk and 1 tsb yeast

all in machine and bread rises but not fluffy

Yeah am i and i cant use salt in sweet baking, soesnt taste right, so what would you put in to muffins to make it rise, apart from a bomb haha

they rise and then has a flop before the finish
dont get me on yorkshire puddings, i am doing those saturday after we have been to see the monster trucks