Homemade Self-Rising Flour is easy to make with just three ingredients and is perfect for baking.
This recipe is a keeper for all of us who use all-purpose flour and self-rising flour in favorite baked goods.
THE INGREDIENTS
One cup of Homemade Self-Rising Flour is easy to make with all-purpose flour, baking powder and salt. sifted or whisked together in a bowl.
Following are photos of the ingredients. Plus, helpful tips on how to correctly measure flour. Yes, there’s a wrong and a right way to measure flour.
Light, flaky and great tasting bread, cakes, cookies, pastries have the correct amount of flour.
EDITOR’S NOTE (May 25, 2022): I first published this recipe on May 27, 2020. Today, I added new photos, plus helpful tips about how to correctly measure flour. Also updated recipe to 1/4 OR 1/2 teaspoon of salt. Scroll down to read a detailed explanation.
DISCLAIMER (NOT SPONSORED): I have not been paid to endorse pictured products. Delighted to share the ingredients I purchased and used to make this recipe.
All comments are my own.
WHAT IS SELF-RISING FLOUR?
Self-rising flour already has baking powder and salt. No need to add more.
Excellent in my 3-Ingredient Biscuits and Homemade Self-Rising Cornbread.
ALWAYS SIFT FLOUR BEFORE USING
Packaged flour is too heavy for baking.
The purpose of sifting is to lighten it before using in a recipe.
Sifted flour makes baked goods light and tasty. Un-sifted flour causes a thick-dry texture with an unpleasant taste.
Always sift cake flour, all-purpose flour, oat flour, pre-sifted flour and self-rising flour.
Pastry bakers sift flour several times before using. As a result, baked pastries are light and flaky.
SHOULD PRE-SIFTED FLOUR… BE SIFTED AGAIN?
Pre-sifted is written on the package of several big brands.
In my opinion, pre-sifted flour settles during shipping which packs the flour and makes it too thick for baking.
For that reason, I always sift, spoon and level… to make it lighter.
LIGHTLY SCOOP SIFTED FLOUR WITH A SPOON
Never dip a measuring cup into sifted flour.
Instead, lightly scoop it with a spoon and pour into the measuring cup.
LEVEL FLOUR
After lightly spooning a tall pile of sifted flour into the measuring cup, level off with the smooth end of a knife.
THE BAKING POWDER
If baking powder has been sitting in the pantry for a long time, test to make sure it’s active.
Start by stirring contents of container.
Drop 1/2 teaspoon full into a cup of boiling hot water.
If it bubbles and foams loudly, the baking powder is active.
If it foams lightly or not at all, it’s not good. Discard.
THE SALT
It’s a matter of personal preference. Since it has been proven that either amount will work, I’ve updated my recipe to 1/4 or 1/2 teaspoon of salt.
Allow me to explain.
Decades ago in my high school Home Economics class, I was taught to make 1 cup of self-rising flour with a recipe that called for 1/2 teaspoon of salt. Whenever I used it, my baked goods always turned out great.
Pillsbury printed a recipe for one cup of Homemade Self-Rising Flour on their bag of all-purpose flour. It calls for 1/2 teaspoon of salt.
Recently, I checked online for the same recipe from a different brand: KingArthurBaking.com. Their version called for only 1/4 teaspoon salt.
I tried their recipe. Great results.
Both reputable brands have professionals in test kitchens developing amazing recipes with accuracy.
In this updated recipe, Homemade Self-Rising Flour can be made with 1/4 or 1/2 teaspoon of salt.
If you prefer less salt, use 1/4 teaspoon. If you like a bit extra, use 1/2 teaspoon. It’s really a matter of personal preference.
The self-rising flour will be good either way… if the all-purpose flour was correctly measured.
INSTRUCTIONS FOR MAKING HOMEMADE SELF-RISING FLOUR
In a medium bowl, add 1 cup all-purpose flour (sifted, spooned and leveled), 1-1/2 teaspoons of baking powder and 1/4 teaspoon (or 1/2 teaspoon) of salt.
Use a whisk or flour sifter to thoroughly combine ingredients.
Be sure to check out my recipe for Homemade Cake Flour.
WARNING: NEVER EAT RAW FLOUR
Never eat raw flour, dough or batter.
A WARNING is printed on the pictured bag of flour.
STORAGE TIPS
Store packaged flour in an airtight container.
Another option is to empty the contents into a large freezer bag.
Write the name on the bag or tape the label on the outside of it.
Store in refrigerator. Stays fresher longer in my opinion.
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Homemade Self-Rising Flour
Ingredients
- 1 cup all-purpose flour, sifted
- 1-1/2 teaspoons baking powder Make sure it is active before using.
- 1/2 teaspoon salt Or use 1/4 teaspoon.
Instructions
- Sift or whisk together all of the ingredients in a bowl. Use as directed in your recipe.
- If not using immediately, remove from bowl and pour into a zippered bag or a container that can be sealed with a lid.
- Store in the fridge until ready to use.
- Makes 1 cup.
What happened to the self rising cornbread recipe from the previous page?
Hi Uradell,
Thanks for asking. Apologies for the error. Here’s the direct link: https://www.cornbreadmillionaire.com/therecipe/homemade-self-rising-cornbread. Enjoy!