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.
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.
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.
Many baking recipes require self raising flour, which is a flour containing baking powder.
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.
If a recipe calls for self-raising flour it is doing so because it is relying on the raising agents in that flour to make the baked good 'rise'. If you use plain flour instead and don't add any raising agents you will most likely end up with a very flat, dense bake!
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.
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).
People use plain flour with baking powder for making cakes because it gives them more control over the amount of leavening agent in the final product. Self-rising flour already contains baking powder, but the amount can vary depending on the brand or the recipe.
Shelf life: how long does self-raising flour last for? When stored in the pantry, self-raising flour lasts for 4 – 6 months. If it is stored in an airtight container in the fridge, self-raising flour can last up to 6-months longer.
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.
How to make plain flour into self-raising flour. If you only have plain flour and you need some self-raising, you can make your own by adding 2 tsp baking powder to 150g plain flour.
For every cup of self-rising cake flour called for in your recipe, measure out 1 level cup (115 grams) cake flour.Add ½ tsp.(2 grams) baking powder and ¼ tsp.(1 gram) kosher salt.
What exactly sets plain flour and self-raising flour apart? What is the difference? Self-raising flour has a raising agent, and sometimes salt, already added to it. Plain flour requires you to add your raising agents separately to make your bakes rise.
If you prefer your rolls more firm, chewy, and substantial then bread flour would be your go-to bread baking flour. Self-Rising Flour: Self-rising flour is a biscuit makers dream!It is a softer, lower-protein (8.5%) wheat flour that creates wonderfully tender biscuits and muffins.
Baking soda is sodium bicarbonate, which requires an acid and a liquid to become activated and help baked goods rise. Conversely, baking powder includes sodium bicarbonate, as well as an acid. It only needs a liquid to become activated. Substituting one for the other is possible with careful adjustments.
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