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.

 

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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.  Updated recipe to 1/4 or 1/2 teaspoon of salt.  

Scroll down to read all of the details.  

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

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 which is mandatory for light, flaky and great tasting bread, cakes, cookies, pastries, etc. 

 

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 before using.  As a result, their 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:  USE 1/4 OR 1/2 TEASPOON

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. 

Delighted to let you know one cup of Homemade Self-Rising Flour can be made with 1/4 or 1/2 teaspoon of salt. 

Recipe updated with the option to use one or the other.  If you prefer less salt, use 1/4 teaspoon.  If you like a bit extra, use 1/2 teaspoon.  The self-rising flour will be good either way as long as the flour is 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 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 bags 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.

 

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

Your comments and suggestions are welcomed.