You want All-Purpose for almost everything that requires a sturdy structure or a specific texture. Think about Grandma’s shortbread, or a quiche crust, or that homemade pasta you’ve been meaning to try. It gives you control—you decide how much salt and leavening go in.
I once made a pizza at home and grabbed Self-Rising by accident. The crust turned into a fluffy, biscuit-like disaster. It was delicious in a “happy accident” way, but it was not pizza. All-Purpose would have given me that crisp, chewy base I was dreaming about.
It’s also your go-to for thickening gravy. Self-Rising would add unneeded bubbles to your Sunday roast drippings. You want a smooth, lump-free gravy, not a pancake on your mashed potatoes.
