Self-rising flour


5 from 206 votes
Jump to RecipeRate

Easily make self rising flour at home with this simple recipe using pantry staples! Options to make it gluten free, wholewheat, and lower carb. 

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.

I’ve already made oat flour, almond flour, and coconut flour from scratch, so it’s time to go back to basics with another 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 that don’t have any leavening agents in the ingredients (like baking powder or baking soda), and cuts down on the number of ingredients needed. 

It can come in white flour, wholewheat flour, and even gluten free blends. 

What is the difference between regular flour and self rising flour? 

The only difference between the two flours is that one has added baking powder and salt in it. If you only had regular flour on hand, you need to add the rising agents to it. Luckily, if you come across a recipe calling for the self-rising flour, you can make it yourself quickly and easily. 

Why this self rising flour recipe will be a pantry staple- 

  • Cheaper than store bought. Self rising flour is often more expensive than traditional all purpose flour. 
  • Takes 2 minutes to make. Mix the flour, salt, and baking powder together and you are done! 
  • Small batch required. You can make as much or as little as you want.

How to make self rising flour

The ingredients.

  • All purpose flour
  • Baking powder
  • Salt

The Instructions

Mix everything together, then transfer to an airtight container until ready to use. 

Can I use wholewheat flour?

You can use wholewheat flour to make self rising flour. 

Gluten free self rising flour

Making your own gluten free self rising flour is possible, provided your gluten free flour has xanthan gum added in it. However, to ensure success in a recipe that calls for this flour, I recommend using a tried and tested blend, like Doves Farm gluten free self rising flour

How do I convert all-purpose flour to self rising flour? 

Converting all-purpose flour to self rising flour is simple and easy.

One cup self rising flour= 1 cup all purpose flour + 2 teaspoons baking powder + 1/16th teaspoon salt. 

Storing and freezing instructions

  • 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.

Recipes using self rising flour to try

Frequently Asked Questions

What is a substitute for self rising flour?

A substitute for self rising flour is all purpose flour mixed with baking powder and salt.

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.

Can I use self-rising flour instead of plain flour for pancakes?

If you omit the salt and baking powder from the recipe, you can use self-rising flour instead of plain flour for pancakes.

self rising flour recipe

Homemade Self-Rising Flour

5 from 206 votes
Easily make self rising flour at home with this simple recipe using pantry staples! Options to make it gluten free, wholewheat, and lower carb. 
Servings: 4 cups
Prep: 1 minute
Cook: 1 minute
Total: 2 minutes



  • 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: Kitchen Staple
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

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.

Never Miss a Recipe!
Subscribe to get my recipes directly to your inbox

You May Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Could this essentially work the same for gluten free flours? Like rice or oat? I don’t care to buy premade GF flours. Appreciate it thanks!

    1. 5 stars
      When using whole wheat flour instead of all-purpose four, is the ration the same….
      Example…1 cup of all-purpose = 1 cup of whole wheat flour?

  2. To Laura who asked about GF self raising flour, may I share that ive had success making my own by adding 1tsp baking powder and 1/2tsp salt to my Homemade GF flour mix. Id say just experiment and see for ursef. Sometimes that’s the only way to learn what works and what doesn’t. Good luck.

  3. HI:) I love your blog and recipes!!! I can’t use Dove’s Farm because my kid is allergic to buckwheat. I was wondering if there are any other GF self-rising flours that you could point me to?

  4. I think making your own is great especially if you need it and don’t have any so knowing exactly how much of other ingress to use is very helpful. Also you can make it as you rather than have a bad sitting there not being used for ages. Flour does loose its freshness. I never ever buy SR now as I always have all the other stuff in my pantry anyway. Each to their own I guess, but I know heaps of people who never buy it now just make their own as needed.

  5. Hi.There are other recipes available online to make self-raising almo d flour, wondering why you say it is not recommended?