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:
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.
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 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.
When to use which one. Baking soda is used in recipes that also include an acidic ingredient, such as cream of tartar, buttermilk, or citrus juice. Conversely, baking powder is typically used when the recipe doesn't feature an acidic ingredient, as the powder already includes the acid needed to produce carbon dioxide.
You can use this method to make the exact amount of homemade self-rising flour that you need for a specific recipe. 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.
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).
Self-raising flour has a specific ratio of flour to baking powder. To replicate self-raising flour the proportion is approximately 1 tsp baking powder: 150gm (1 cup) of plain flour.
Self-raising flour already contains a raising agent. Depending on your recipe/intended use of the flour, too much raising agent can be a problem. Anyway, you don't need it, so save your baking soda for the next time you've got plain flour in the cupboard!
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.
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).
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.
Introduction: My name is Margart Wisoky, I am a gorgeous, shiny, successful, beautiful, adventurous, excited, pleasant person who loves writing and wants to share my knowledge and understanding with you.
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