How to Make Self Rising Flour
Self rising flour is just all-purpose flour with baking powder and salt already whisked in, and it takes about a minute to mix your own batch instead of buying a separate bag.
Steps
- 1Measure 1 cup (120g) all-purpose flour into a bowl.
- 2Add 1 1/2 teaspoons baking powder.
- 3Add 1/4 teaspoon fine salt.
- 4Whisk together for 20-30 seconds until the baking powder and salt are evenly distributed and no streaks remain.
- 5Use immediately, or store in an airtight container for up to 6 months.
- 6Scale the ratio up for larger batches: for every 1 cup of flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
Common mistakes
- Skipping the whisking step: baking powder and salt settle unevenly if just stirred once, leading to patches of biscuits or pancakes that taste bitter or overly salty.
- Using old baking powder: check the expiration date, since baking powder loses lift over time and flat self rising flour won't rise properly no matter how fresh the all-purpose flour is.
- Substituting baking soda for baking powder: baking soda needs an acidic ingredient to activate and will leave a metallic, soapy taste without one.
Equipment
- Mixing bowl
- Measuring cups and spoons
- Whisk
FAQ
Can I substitute self rising flour for all-purpose flour in any recipe?
Only if the recipe doesn't already call for baking powder or baking soda separately; otherwise the finished dish will over-rise or taste too salty.
How long does homemade self rising flour last?
About 6 months in an airtight container at room temperature, since the baking powder gradually loses potency even when sealed.
Does self rising flour work for bread dough?
It's not ideal for yeasted bread since the baking powder's lift is quick and short-lived, while yeast needs time to develop; self rising flour is better suited to biscuits, pancakes, and quick breads.
Can I make a gluten-free version of self rising flour?
Yes, swap in a 1:1 gluten-free all-purpose blend and keep the same baking powder and salt ratio, though the texture will be slightly more crumbly.
Need exact temperatures or timing? Check our Time & Temperature Guide →