If you’re in need of self-rising flour in a pinch then fear not! This recipe for Self Rising Flour could not be any easier to make and always saves the day. All you need are 3 simple pantry ingredients and less than a minute of your time. You’ll never be out of self-rising flour again!
Uh oh. A recipe you’re making calls for self-rising flour but when you look in the pantry, there’s none to be seen. What now? Sure, you can go ahead and blame and yell at yourself for your predicted lack of planning. I don’t blame ya. Life is tough and sometimes, it just gets the better of you. It happens to me all the time. But there’s no need for any blame or yelling in your kitchen today. Not on my watch! This recipe for Self Rising Flour ALWAYS comes in clutch when you need it as it’s so easy and quick to make with ingredients I’m willing to bet you do have on hand. I may even go as far as to say that self-rising flour is so simple to make yourself at home, it’s almost a blessing you don’t have it on hand cause you just might never want to buy it from the store again.
SO, WHAT IS SELF-RISING FLOUR ANYWAY?
Self-rising flour is flour with baking powder and salt already added to it. Hence why it’s so easy to make yourself at home! Since the baking powder (which is a leavening agent) is already mixed evenly throughout the flour, you’ll always get an automatic beautiful rise you look for in most baked goods. Recipes that call for self-rising flour normally don’t call for a leavening agent in addition as it’s already mixed in. You can expect perfect, consistent rises in your baked goods when you use self-rising flour. Although not as popular as it used to be, you’ll still find some classic Southern recipes that call for self-rising flour.
The proper ratio when making homemade self-rising flour to remember is: For every 1 cup of flour, you’ll need 1.5 teaspoons of baking powder and 1/4 teaspoon of salt. You can use it in any recipe that calls for self-rising flour!
WHAT YOU’LL NEED TO MAKE YOUR OWN
You may be out of self-rising flour but I can bet that you probably have these 3 simple ingredients on hand right now. Let’s discuss them in a little bit more detail down below:
- All Purpose Flour: Although self rising flour is traditionally made with a softer, lower protein version of all purpose flour since that’s what’s grown in Southern regions where it’s popular, you can use any ol’ all purpose flour you have on hand.
- Baking Powder: The leavening agent responsible for making baked goods rise perfectly and consistently. As a general rule of thumb when using self rising flour, don’t add an additional leavening agent (such as baking powder, baking soda or yeast) to the recipe.
- Salt: Adds flavour and balances out the other two ingredients.
HOW TO MAKE SELF RISING FLOUR (KEY TIPS)
- Use fresh ingredients and try to avoid going for that bag of flour that has been occupying the back of the cupboard for years. There are only 3 ingredients and freshness is key to ending up with baked goods that will rise perfectly and consistently.
- Ensure you combine all of the ingredients extremely well. I like using a whisk and to stir the mixture a few extra times after I think it’s enough jusssst to make sure that the baking powder and salt get evenly distributed throughout the flour. Again, this is pretty key to achieving great results in your baked goods when you use self rising flour.
- When using self-rising flour in recipes, don’t add additional baking powder or salt as it already has it mixed in.
- Store this homemade self-rising flour in a cool, dry place such as a pantry or cupboard. It will stay fresh for up to a year if stored in an airtight jar, bag or container.
FREQUENTLY ASKED QUESTIONS
Self-rising flour is flour with baking powder and salt already added to it. All-purpose flour is just plain ol’ flour with nothing in it. You can easily turn all-purpose flour into self-rising flour by following this easy ratio: For every 1 cup of flour, you’ll need 1.5 teaspoons of baking powder and 1/4 teaspoon of salt. You can use it in any recipe that calls for self-rising flour!
Store your homemade self rising flour in an airtight jar, container or bag. Store it in a cool, dry place (such as a cupboard or pantry). It’ll be good for up to a year.
If you’re planning to keep it longer, consider storing your homemade self-rising flour in the fridge which will extend its shelf life by at least half.
Use self-rising flour in recipes that don’t have another leavening agent (such as baking soda, baking powder or yeast). You might find it in recipes for muffins, scones, waffles, pancakes, cornbread or cupcakes. You’ll also find it in a lot of classic Southern recipes such as biscuits. Try it in my 2 ingredient Greek Yogurt (no yeast) Naan Bread recipe.
- 1 cup All-Purpose Flour
- 1.5 tsp Baking Powder
- 1/4 tsp Salt
- Add all of the ingredients to a bowl and whisk to combine well. Store in an airtight jar or container in a cool, dry place for up to a year.
This recipe can be used in any recipe that calls for self-rising flour!
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 459Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 1315mgCarbohydrates: 97gFiber: 3gSugar: 0gProtein: 13g
Nutrition is only an estimate and calculated using Nutritionix.
WANT TO USE THIS SELF-RISING FLOUR? TRY IT IN MY 2 INGREDIENT NAAN BREAD RECIPE!
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