How to Make Self Rising Flour


5 from 230 votes
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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!

Love making your own pantry staples? Learn how to make oat flour, coconut flour, and almond flour next.

self rising flour

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.

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 (like baking powder or baking soda) and reduces the number of ingredients needed. 

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make self-rising flour
  4. Arman’s tips
  5. Storage instructions
  6. Frequently Asked Questions
  7. My favorite recipes using self-rising flour
  8. How To Make Self Rising Flour (Recipe Card)

Why I love this recipe

  • Cheaper than store-bought. Self-raising flour is usually more expensive than all-purpose flour, but this recipe comes in at pennies on the dollar. 
  • 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 give you the ratio of ingredients so you can make as much or as little as you want.

Ingredients needed

  • 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 instead as it requires extra ingredients in order 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

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

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 + 2 teaspoons baking powder + 1/16 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, make sure the recipe calls for 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 completely mix the ingredients together. It’s super important to make sure 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. 
  • Sift the flour, then spoon it into your measuring cup so you get 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

Can I use oat flour or almond flour?

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.

My favorite recipes using self-rising flour

self rising flour recipe

How To Make Self Rising Flour

5 from 230 votes
Learn how to make self rising flour from scratch using three pantry staples, and have it on hand whenever you need it!
Servings: 4 cups
Prep: 1 minute
Total: 1 minute



  • Combine all your ingredients in a large mixing bowl, and whisk together, until fully combined. Transfer to an airtight container.


TO STORE: Leftovers can be stored in an airtight container for up to six months. Any longer and it isn’t as fresh. 
TO FREEZE: Do not freeze flour.


Serving: 1cupCalories: 458kcalCarbohydrates: 97gProtein: 13gFat: 1gSodium: 1801mgPotassium: 134mgFiber: 3gCalcium: 371mgIron: 6mgNET CARBS: 94g
Course: Appetizer
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally published April 2022, updated and republished May 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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  1. How do you measure all purpose flour in your recipes? Do you spoon to fluff flour , then lightly spoon it into your measuring cup or do you scoop it from the container? I don’t want to over flour when following your recipes. Thank You!

  2. As a rule, for all bread products, I cut down the salt to half or less due to blood pressure issues. For instance, if something calls for a tsp of salt, I’ll usually use 1/4 or 1/3 tsp. How important is the salt for this? Would 1/2 tsp work instead of 2 without changing much?

  3. I make the air fryer bagels using the SR flour but I find them salty. Can the amount of salt be reduced without affecting the “rise”?

  4. Why shouldn’t I should never freeze flour I found that by freezing it I can hold on to it a little longer and the freshness will always be there thank you

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