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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:
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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.
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. 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.
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.
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).
No, they're slightly different. While self raising flour has only flour, baking powder, and salt… Bisquick has all of those ingredients but also contains shortening.
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.
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.
How to make 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.
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.
Run out of self-raising flour? All you need is regular plain flour and baking soda to make your own. Self-raising flour bought at a supermarket is pre-packaged plain flour with the addition of a leavening agent (and sometimes salt), used to achieve a desired leavening in cooking and baking.
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.
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.
Anyone who bakes with self-rising flour regularly knows that it can be the secret to softer, more tender baked goods. It's also a brilliant baking shortcut, cutting out steps and streamlining your recipes.
Introduction: My name is Tish Haag, I am a excited, delightful, curious, beautiful, agreeable, enchanting, fancy person who loves writing and wants to share my knowledge and understanding with you.
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