I'm totally new to baking/using flour in general. I'm wondering if Type 405 is enough for a recipe that specifies "self-rising flour".
Germany's Flour Type 405 is equivalent to pastry flour. Pastry flour is made from soft wheat and has a gluten content of 8-10%. It is soft and ivory in color. Because of its low gluten content, it is best used for baked goods that should have a soft consistency yet still needs some structure, such as muffins, buscuits, pie crust, tart dough, cookies, some sweet yeast doughs, etc.
Pastry flour is available in the U.S. in health food stores, specialty stores, and mail-order businesses. To make a flour with the same gluten content as pastry flour, combine 1 1/3 cups (185g) all-purpose flour and 2/3 cup (90g) cake flour (which is available in most markets and has a gluten content of 6-8%).
FWIW, I'm planning to make some home-made munchkins. The recipe doesn't need an oven but is deep fried.
If it is not suitable is there anything I can do/add to make this kind of flour be a suitable substitute for self-rising flour?