The very basic answer is that it depends on what you're making, Charmaine. For some products (think breads, bagels, pizza dough, and some kind of cookies) more protein = more gluten = more structure is considered a good thing; while for others (think cake, pastries, biscuits, some scones and muffins), the goal is tenderness, not structure, so lower protein is better. Self-rising flour is designed for use in those more tender products (most commonly biscuits or pancakes), which is why we mill it to a lower protein content and why it isn't always a great sub for more structured products. Hope this helps! Mollie@KAF

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