When a recipe calls for flour, are they talking about all-purpose flour? I'm finding out there are so many different kinds of flour, that now I'm not so sure. If it calls for flour, salt, and baking powder, then I usually substitute self-rising and leave out the salt and baking powder. But if it only calls for flour, then I use all-purpose. Do I have this all wrong? Is there something besides all-purpose flour that I should be using when it simply calls for flour and is it ok to substitute self-rising when it also calls for salt and baking powder?