Homemade Self-Rising Flour

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.

 

CLICK HERE TO PIN ON PINTEREST (UPDATED PIC).

 

EDITOR’S NOTE (May 25, 2022):  I first published this recipe on May 27, 2020.  Today, I added new photos and helpful tips about flour. 

Also updated recipe and instructions.  Use 1/4 OR 1/2 teaspoon of salt.  Scroll down to end of page for full 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.

 

THE INGREDIENTS

Homemade Self-Rising Flour is easy to make with all-purpose flour, baking powder and salt.

 

 

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.  Depending on what’s baked, the texture will be light, flaky, or delicate.  Un-sifted flour causes a thick-dry texture with an unpleasant taste.

All types of power should be sifted before measuring.  This includes cake flour, all-purpose flour, oat flour and self-rising flour. 

 

Pastry bakers sift flour several times to get baked goods with a very light flaky texture. 

 

SHOULD PRE-SIFTED FLOUR… BE SIFTED AGAIN?

Pre-sifted is written on the package of several big brands.

In my opinion, the flour very likely settled 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 light for baking.

 

 

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:  USE 1/4 OR 1/2 TEASPOON?

The recipe has been updated to show 1/4 or 1/2 teaspoon of salt.  Allow me to explain.

 

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 stir together until well combined.  

 

NEVER EAT RAW FLOUR 

Flour is raw.   Never eat raw flour, dough or batter. 

Make sure it’s fully cooked before taking one bite. 

The matter is so serious that a WARNING is printed on flour labels. 

 

 

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.

 

If you’re a new baker or enjoy baking, keep this helpful information handy. 

Your comments and suggestions are welcomed.