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:
You can make EASY and delicious meals at home in less time than eating out! You’ll save a ton of money on food and your family will thank you!
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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.
Making self-rising flour at home is easy. 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.
Follow my simple recipe and learn how to make self raising flour from scratch using just two ingredients - plain (all purpose) flour and baking powder. Use the ratio of 2 teaspoons of baking powder to every 1 cup / 150g / 6 oz of plain flour to make either a small batch or a bulk batch of self raising flour.
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.
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.
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).
The answer is that the quantity of baking powder in self-raising flour is fixed, at about one teaspoon per 200g of flour. That's not enough to obtain the required result in some cases, so the recipe then calls for more to be added.
For the sake of ease, let's say 5%. So if a recipe calls for 250g of self-raising flour, and you only have plain, you need 5% of that 250g to be baking powder. That's 12.5g of baking powder. So 12.5g BP added to 237.5g plain flour makes 250g stand-in self-raising flour.
For every cup of self-raising flour called for in your recipe, measure out 1 level cup (125 grams) all-purpose flour.Add 2 tsp.(8 grams) baking powder.Whisk to combine.
If a cake calls for self-raising flour and you only have plain flour then you will need to add a raising agent to make the recipe work. The easiest raising agent to add is baking powder (or 'baking soda' as it is known in some parts of the world).
In some cases, this is true and self-rising flour is a convenient alternative to regular flour, but that is not always the case. Because self-rising flour contains added leavening agents using it incorrectly can throw off the texture and flavor of your baked goods.
If the recipe calls for plain flour with the addition of baking powder (or another leavening agent), self-raising flour can be used instead, simply omit the leavening agent. If the recipe does not include baking powder or a leavening agent, do not substitute plain flour with self-raising flour.
A good rule of thumb, according to Corriher, is that 1 cup of flour can be leavened by ¼ teaspoon baking soda or 1 to 1¼ teaspoons of baking powder. Corriher says you can neutralize 1 cup mildly acidic ingredient (sour cream, buttermilk) with ½ teaspoon of soda.
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).
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.
Baking soda and baking powder are not the same. Sodium bicarbonate and bicarbonate of soda are other names for baking soda. Baking powder is made of baking soda plus cream of tartar and cornstarch. Baking powder can be substituted for baking soda by tripling the amount of baking powder.
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