How to Make Self-Rising Flour

Self-rising flour is basically all-purpose flour that has been pre-mixed with baking powder and salt. It’s a great shortcut ingredient used in recipes where you want a little lift without having to measure out multiple leaveners. It is most often used in quick breads, biscuits, pancakes, muffins, and sometimes even for cakes.

But, all too often, I have been in the middle of a recipe and realized that I don’t have any self-rising flour on hand. Oops! Luckily, it is super easy to make!

Self Rising Flour Recipe

Ever find yourself halfway through a recipe only to realize you're out of self-rising flour? No worries—you can make it at home with just three everyday ingredients! This homemade self-rising flour is perfect for biscuits, pancakes, muffins, and more.

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Author: Kasey Schwartz

Servings: 1 cup

Prep Time: 5 minutes minutes

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Equipment

• Mixing bowl
• whisk
• Measuring cups
• measuring spoons

Ingredients  

1x2x3x

• ▢ 1 cup all-purpose flour
• ▢ 1 ½ teaspoons baking powder
• ▢ ¼ teaspoon salt

Instructions 

• Gather all your ingredients.
  
• In a small bowl, whisk together the flour, baking powder, and salt until well combined. (It's important to whisk well so the baking powder is evenly distributed!)
  
• Use immediately in place of self-rising flour, or store in an airtight container for later use.
  

Notes

• Do NOT add extra baking powder or salt to your recipe when using this mix—it’s already included!
• If you’re using a recipe that calls for self-rising flour plus baking powder, check to see if you should omit or reduce the added leavening.
• This is not a one-size-fits-all recipe. You can make as much or as little as you need by sticking to the same ratio.
• If you are making a batch of this flour to keep, make sure you label and date the container so you don’t forget what it is.

Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

Storing Self-Rising Flour

You can store homemade self-rising flour just like you would regular flour. Keep it in an airtight container in a cool, dry place for up to 6 months. If your kitchen is hot or humid, you might want to store your flour in the fridge or freezer to keep the baking powder fresh and active.

If you do refrigerate or freeze it, always bring it back to room temperature before using it to bake so that it doesn’t throw off your recipe. You should also give it a quick stir before baking, especially if it has been sitting for a while.

More Useful Kitchen Tips

• You will never need to buy frozen pie crust again when you learn how to make the perfect homemade pie crust!
• Learn how to measure flour correctly so all your baked goods turn out perfectly.
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• Learn 5 easy ways to soften butter quickly.