How to Make Self Rising Flour
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Learn how to make self rising flour from scratch using three pantry staples, and have it on hand whenever you need it!
If there is a way for me to make my own baking staples at home, I’ll do it. As someone who works with lots of different flours, there’s something satisfying about making them myself. I never have to worry about running out or not being able to complete a recipe because of it.
This time around, we’re making a truly essential kitchen staple: self-rising flour.
If you go to any grocery store, you’ll notice self-rising flour is almost double the price of standard all-purpose flour. The only difference? It contains baking powder and salt. While convenient, it does NOT justify the higher price tag, which is why I’m sharing my foolproof homemade recipe for it.
What is self rising flour?
Self-rising flour is a combination of white flour, baking powder, and salt. It’s often used in recipes without leavening agents (such as baking powder or baking soda) and reduces the number of ingredients required.
Table of Contents
Why make my self rising flour recipe
- Takes seconds to make. Mix everything together, and voila!
- It works with everything. You can use this for any recipe that calls for flour and baking powder, including quick breads, yeast breads, pastries, and more!
- You can make it in small batches. I’ll provide the ingredient ratios so you can make as much or as little as you want.
Key Ingredients
Here’s what goes into homemade self-rising flour, along with my kitchen notes. Full measurements are in the recipe card below.
- All-purpose flour. The bulk of the recipe. Use regular white all-purpose flour or whole wheat. To make gluten-free self-rising flour, use gluten-free AP flour with xanthan gum added.
- Baking powder. The leavening agent. Avoid using baking soda; it requires additional ingredients to work (namely, cornstarch or cream of tartar).
- Fine salt. Adds flavor. If you can’t find fine salt, use kosher salt instead.
How to make self-rising flour
Step 1- Combine ingredients. Combine all of the ingredients in a large mixing bowl and whisk to combine. Transfer to an airtight container and store for up to 6 months.
Handy conversions
How do I convert plain flour to self-raising?
If you have all-purpose flour and want to make a small batch of self-rising flour, here’s a formula for getting it done:
1 cup homemade self-rising flour = 1 cup all-purpose flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon salt.
How do I substitute self-raising flour for plain flour?
If you want to use self-rising flour but your recipe calls for plain flour, ensure it includes at least ½ tsp of baking powder per cup of flour. If it does, use equal portions of self-rising flour and omit the baking powder in the recipe.
Arman’s tips
- Make sure you thoroughly mix the ingredients. It’s very important to ensure the baking powder and salt are evenly distributed, which is why I use an extra-large bowl to mix.
- Make self-rising cake flour. Swap all-purpose flour for cake flour.
- Measuring correctly. Sift the flour, then spoon it into your measuring cup to ensure accurate measurements.
Storage instructions
To store: Leftover flour should be stored at room temperature in an airtight container for up to 6 months.
Frequently Asked Questions
Oat flour and almond flour cannot be used instead of all-purpose flour. They do not have the consistency or rising properties when mixed with baking powder. However, almond flour can be used in recipes that call for self-rising flour, but it won’t rise as well.
I’ve had many readers ask if this will work with gluten-free flour. I tested this with Bob’s Red Mill, King Arthur, and also Anthony’s Kitchen. None of the three could replicate what traditional self-rising flour does, and when I baked with it, it resulted in gummy, brittle breads. I have had success with Dove Darm gluten-free self-rising flour, which is easily available on Amazon and health food stores.
How To Make Self Rising Flour
Ingredients
- 4 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoon baking powder
Instructions
- Combine all your ingredients in a large mixing bowl, and whisk together, until fully combined. Transfer to an airtight container.
Notes
Nutrition
My favorite recipes using self-rising flour
- 2 ingredient biscuits– Classic, American-style biscuits that use just flour and butter!
- Donut holes– Cakey, fluffy, and coated in a simple sugar glaze.
- 4-ingredient banana muffins– These turn out so moist and fluffy and FAST!
- Cottage cheese pizza crust– Cottage cheese mixed with this flour equals the most chewy, fluffy crust ever.
- 2-ingredient bagels– Yes, you can make two-ingredient bagels that taste like the real thing.
Originally published April 2022
Has anyone successfully converted King Arthur’s Gluten-Free Measure-for-Measure All Purpose Flour to self-rising flour using this recipe? Baking for my child who has celiac disease. Ty so much!
Hi C.Frank. Sorry for the late response, I wanted to test it out myself before replying. It won’t work, sorry. I tested this one, Bob’s Red Mill, and also Anthony’s kitchen, and none of them had the texture we wanted. I can recommend Dove Darm gluten-free self-rising flour which works really well 🙂
Can I use Carbquik baking mix? It already has the baking soda in it.
Hi Patti- I haven’t tried carbquik but having a quick look at the ingredients, i don’t see it working for this. It will turn out like almond flour- you can use it in recipes that calls for self-rising flour but it just won’t rise at all.
I’m so glad to find this recipe as I always just overlook the recipes that call for it. NOW, I can make some new things. Thank you.
Are the donuts with self rising flour gluten free ?
You can use gluten-free self-rising flour to make them gluten-free 🙂
The perfect flour. I can count on this every time.
Can I use gluten free flour to make self rising flour?
That won’t work, Eva. I’ve tested the three most mainstream brands, and they don’t replicate traditional self-rising flour. I do recommend Dove Farm for a store-bought brand 🙂
This recipe worked perfectly for the 3 ingredient biscuits – thank you