Here is our easy self-rising flour recipe. Some recipes call for self-rising flour, but there’s no reason to go out and buy it pre-made. It’s super easy to make your own self-rising flour in just a few minutes using regular all-purpose flour and a few other ingredients! Here’s the easy recipe!
Most people don’t think to make your own self-rising flour, but it is easier and cheaper than buying it pre-made at the store. Self-rising flour can be used to make a lot of different recipes, but if you keep a lot more on hand than you use, the baking ingredients can get old and it can lose its potency.
If you make your own self-rising flour, you can save money and also only make the amount you expect to use. This easy self-rising flour recipe uses simple ingredients you already have at home!
Here is our easy self-rising flour recipe. Some recipes call for self rising flour, but there’s no reason to go out and buy it pre-made. It’s super easy to make your own self rising flour in just a few minutes using regular all-purpose flour and a few other ingredients! Here’s the easy recipe!
Author:Tawra Kellam
Yield:4 cups
Ingredients
Units
4cups all purpose flour 2 tsp. salt 2 Tbsp. baking powder
Instructions
Mix the ingredients well.
Store in an airtight container.
Use in recipes calling for self-rising flour.
Notes
You just adjust the self-rising flour recipe to make more or less for the amount you need. For example, if you just need one cup of self rising flour, just mix:
Here are some of our recipes that use self rising flour:
2 Ingredient Pizza Dough
2 Ingredient Biscuits
Read about the difference between self rising flour, cake flour and all purpose flour.
This homemade self-rising flour recipe is from our cookbook:
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Reader Interactions
Comments
Anne M
Could you use gluten free flour for this recipe?
Reply
Jill
For each cup of flour add 1 1/2 tsp. of baking powder and 1/4 tsp. salt. As I usually tell people with most gluten free recipes they will not be exactly the same as using regular flour. Sometimes close but not the same.
Reply
Donna
How important is salt to self rising flour? Could the amount of salt be cut down, and if so by how much, or could the salt be eliminated entirely?
Reply
Jill
You can cut it down but remember if the recipe that you use it in calls for 1 tsp. salt if you use the self raising flour you don’t need to add the salt. I know seeing 2 tsp. of salt in this recipe seems like a lot but remember many recipes call for 2 cups flour usually which means you are only using 1 tsp. in the recipe. Sometimes people see a recipe with a lot of salt or sugar and say that is way to much and bad for me but if you divide these things down into servings the amount you are getting will often be 1/8 to a pinch of salt or 1 tsp. of sugar. For example if you make muffins with 2 cups of flour and the recipe makes 12 you divide that 2 tsp of salt by 12 and as you can imagine each serving will have a very small amount. You can eliminate it but if you take the salt out of most recipes they will loose their flavor and often taste nasty.
Just use this basic formula: For every 1 cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt. Whisk the ingredients thoroughly in a large bowl or put them in a glass jar and shake well. Store your self-rising flour in an airtight container in the pantry.
Self rising flour is a mixture made up of regular flour, baking powder and salt. You can make your own by combining 1 cup all-purpose flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt.
For example, if a recipe calls for 2 cups of self-rising flour, you would mix together 2 cups of all-purpose flour, 3 teaspoons baking powder, and ½ teaspoon salt. You can also scale the recipe up to make a larger batch of DIY self-rising flour and store it for later use.
How Much Baking Powder Do You Add To Plain Flour To Make Self Raising Flour? If you've ever wondered how to make self raising flour from scratch, I can assure you that it really is just SO easy. What is this? Sift 2 teaspoons of baking powder through every 1 cup / 150 g / 6 ounces of plain (all purpose) flour.
It's easy to make a self-rising flour substitute at home. Here's our Test Kitchen's simple method to make self-rising flour: For every cup of self-rising flour, substitute one cup of all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon baking soda.
One exception to this is self-rising flour. While the flour itself remains stable, its added baking powder gradually loses potency — just like the can of baking powder in your cupboard does. Yes, you can bake with self-rising flour after its best-by date; but your baked goods may not rise as well.
Self-rising flour is flour with the baking powder and a bit of salt already added. It's a staple in many Southern recipes; it's traditionally made from a softer, lower protein version of all-purpose flour, which is what grows there.
Just add 2 teaspoons of baking powder for each 150g/6oz/1 cup plain flour. Sift the flour and baking powder together into a bowl before using, to make sure the baking powder is thoroughly distributed (or you can put both ingredients into a bowl and whisk them together).
Apparently “self-raising flour has a tingle on your tongue while plain flour doesn't.” That's because self-raising has baking powder in it. Another option is to add a squeeze of lemon juice or some vinegar to a spoonful of the flour to see if it bubbles – if it does, it's self-raising flour.
To turn all-purpose flour into self-rising flour you just need to add baking powder and regular old fine table salt. You'll need 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt for each cup of flour.
The answer is yes. Both baking soda and baking powder will eventually expire. You'll know when they won't give your baked goods the lift that they deserve.
Self-rising flour is a type of flour that includes leavening agents, which ensures perfectly risen baked goods. You don't need to use additional leavening agents (such as baking powder or baking soda) when you use self-rising flour.
To create self-raising flour from plain flour - for 150g/1 cup plain flour use half-teaspoon baking powder and half-teaspoon of bicarbonate soda (also known as baking soda).
While it's similar to all-purpose flour, self-raising flour isn't as rich in protein as all-purpose flour. Also like all-purpose flour, self-rising flour is enriched with added nutrition. It also contains salt and baking powder that has been distributed evenly throughout the flour and acts as a leavening agent.
It's the key to soft baked goods and streamlined steps. Self-rising flour is one of those “if you know, you know” ingredients. Anyone who bakes with self-rising flour regularly knows that it can be the secret to softer, more tender baked goods.
To substitute self-rising for all-purpose flour, look for recipes that use baking powder: about ½ teaspoon per cup of flour, minimum. Our self-rising flour includes both a concentrated form of baking powder, and salt.
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