Homemade Self-Rising Flour is easy to make with just three ingredients: all-purpose flour, baking powder and salt.
This recipe is a keeper for all of us who use all-purpose flour and self-rising flour as ingredients in favorite recipes.
EDITOR’S NOTE (November 12, 2021): Recipe changed to 1/4 teaspoon of salt (was 1/2 teaspoon).
My sincere apologies for the error. Many thanks to a wonderful subscriber on my YouTube channel for pointing out the error with the amount of salt.
Recipe video has 1/4 teaspoon. However, the printable recipe below WAS 1/2 teaspoon (corrected to show 1/4 teaspoon).
I checked with one of my favorite food blogs, Taste of Home, to compare recipes… and 1/4 teaspoon of salt is correct.
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.
Recently, I needed the self-rising flour to use in a recipe and didn’t have any. So, I made some homemade self-rising flour and that’s the inspiration for this recipe.
Unbleached flour and all-purpose flour can be used interchangeably.
When a recipe calls for 1 cup of self-rising flour, simply add 1-1/2 teaspoons of baking powder and 1/4 teaspoon of salt for each 1 cup of all-purpose flour.
Bleached flour is a blend of hard and soft wheat appropriate for all uses. It’s bleached to improve color and baking performance.
What is the best way to store flour, cornmeal and sugar?
Store packaged products in an airtight container. Keep in a cool dry place away from heat.
For maximum shelf life, empty each dry ingredient into a large freezer bag. Write the name of the ingredient on the outside of the bag. Store in refrigerator. Stays fresher longer in my opinion.
FLOUR MEASURING TIPS
Always sift flour before spooning into a measuring cup. Un-sifted flour is heavy. It will cause baked dishes to be thick, dry, and inedible.
It is VERY important to sift flour before spooning into a measuring cup. This is how the correct amount is obtained for a recipe.
Always remember: un-sifted flour causes baked goods like biscuits, cakes, cookies, cornbread, etc. to be thick, dry, and not suitable for eating.
Source: Pillsbury.com. This is not a paid endorsement. Delighted to share helpful info.
If baking powder has been sitting in your pantry for awhile, test before using to make sure it is active. Learn how to do it by clicking here.
Keep this helpful information handy. Good to know!