Sometimes you need self-rising flour but only have all-purpose flour on hand. This can be a common problem for beginner bakers. You might feel stuck if a recipe calls for self-rising flour and you don’t have it.
But don’t worry! It’s super easy to make your own. We’ll show you a simple way to do it with just two other common kitchen ingredients.
Get ready to bake with confidence!
Making Self Rising Flour From All Purpose Flour
So, you’re in the middle of baking, and a recipe calls for self-rising flour. You check your pantry, and it’s not there. What do you do?
The good news is that learning how to make self-rising flour from all-purpose flour is very simple. You likely have everything you need right in your kitchen already. This guide will break down exactly what you need and how to do it in just a few minutes.
Self-rising flour is a pantry staple for many bakers. It’s flour that already has baking powder and salt mixed into it. This makes baking quicker and simpler because you don’t have to add those ingredients separately.
When you don’t have it, it can seem like a roadblock. But with a few basic items, you can whip up your own batch in no time.
What Is Self Rising Flour
Self-rising flour is a special type of flour. It’s all-purpose flour mixed with leavening agents. The most common leavening agent is baking powder.
Salt is also typically included. The proportions are usually set to give good results in quick breads, biscuits, and cakes.
This pre-mixed flour helps baked goods rise and become light and fluffy. Because it already contains the leavening and salt, you don’t add extra baking powder or salt when a recipe specifically calls for self-rising flour. Using it simplifies recipes and reduces the number of ingredients you need to measure.
Why Make Your Own
There are a few reasons why you might need to learn how to make self-rising flour from all-purpose flour. The most common reason is simply running out of it. You might be in the middle of baking a cake or biscuits and realize you’re short.
Instead of going to the store, you can make it yourself.
Another reason is that sometimes specialty baking ingredients can be hard to find in smaller towns or specific grocery stores. If you live somewhere with limited shopping options, knowing how to make substitutes is very helpful. It also saves you money.
Buying pre-made self-rising flour is usually more expensive than buying all-purpose flour and baking powder separately.
The Simple Ratio
The key to making your own self-rising flour is a simple ratio. For every 1 cup of all-purpose flour, you will need:
- 1 ½ teaspoons of baking powder
- ¼ teaspoon of salt
This ratio is widely accepted and works well in most recipes. It mimics the standard composition of commercially produced self-rising flour. You can easily scale this up or down depending on how much you need.
Ingredients You Need
Gathering your ingredients is the first step. You only need three things:
- All-Purpose Flour
- Baking Powder
- Salt
Make sure your baking powder is fresh. Old baking powder won’t make your baked goods rise properly. To check if your baking powder is fresh, put a teaspoon of it in a small bowl and pour a little hot water over it.
If it fizzes vigorously, it’s still good. If it doesn’t fizz much, it’s time for a new container.
Step-By-Step How To Make Self Rising Flour From All Purpose
Here’s how to make your own self-rising flour. It’s a straightforward process that takes just a couple of minutes.
Step 1 Measure Your All-Purpose Flour
Decide how much self-rising flour you need for your recipe. Measure out the required amount of all-purpose flour. For example, if you need 2 cups of self-rising flour, measure out 2 cups of all-purpose flour.
Step 2 Add The Baking Powder
For every cup of all-purpose flour you measured, add 1 ½ teaspoons of baking powder. If you are making 2 cups of flour, you would add 3 teaspoons of baking powder (1 ½ teaspoons x 2 cups). Use a measuring spoon to be accurate.
Step 3 Add The Salt
For every cup of all-purpose flour, add ¼ teaspoon of salt. If you are making 2 cups of flour, you would add ½ teaspoon of salt (¼ teaspoon x 2 cups). Again, use a measuring spoon for precision.
Step 4 Mix Everything Together Thoroughly
This is the most important step for ensuring your homemade self-rising flour works correctly. You need to mix the flour, baking powder, and salt together very well. This ensures the leavening agents and salt are evenly distributed throughout the flour.
You can mix them in a few ways:
- Whisking: Pour all your measured ingredients into a large bowl. Use a whisk to blend them together for at least 1-2 minutes. Keep whisking until you can’t see distinct clumps of baking powder or salt.
- Sifting: For an extra fine and well-mixed result, you can sift the ingredients together. Place a sifter over a large bowl. Add the all-purpose flour, baking powder, and salt to the sifter. Sift the mixture into the bowl. You might want to sift it two or three times to ensure everything is perfectly combined.
A good mix means your baked goods will rise evenly. If the ingredients aren’t mixed well, some parts of your bread or cake might rise more than others, or they might not rise at all.
Step 5 Store Properly
Once mixed, your homemade self-rising flour is ready to use. If you have any leftover, store it in an airtight container. A jar with a tight lid or a zip-top bag works well.
Keep it in a cool, dry place, just like you would store regular flour. Properly stored, it should last for several months. However, since baking powder loses its potency over time, it’s best to use it within a few months for the best baking results.
Tips For Success
Here are a few extra tips to help you get the best results when making and using your homemade self-rising flour:
- Use Fresh Baking Powder: As mentioned earlier, this is key. Old baking powder is a common culprit for flat baked goods.
- Measure Accurately: Baking is a science. Precise measurements of flour, baking powder, and salt will ensure your recipe turns out as expected.
- Mix Well: Don’t skimp on the mixing time. Thoroughly combining the ingredients is crucial for even leavening.
- Consider Your Recipe: This homemade version works for most recipes that call for self-rising flour. However, if a recipe is very sensitive or has very specific requirements, you might notice a slight difference. For most home baking, it’s a perfect substitute.
- Make Small Batches: If you don’t bake often, it might be best to make only the amount you need for your current recipe. This way, you are always using the freshest possible mix, as baking powder’s freshness is limited.
When To Use Homemade Self Rising Flour
You can use your homemade self-rising flour in any recipe that calls for it. It’s perfect for:
- Biscuits
- Scones
- Quick Breads
- Muffins
- Pancakes
- Waffles
- Cakes
If a recipe calls for all-purpose flour, baking powder, and salt separately, you can convert it. Calculate the total amount of all-purpose flour, baking powder, and salt the recipe calls for. Then, use the same amount of your homemade self-rising flour.
For example, if a recipe needs 1 cup all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt, you would use 1 cup of your homemade self-rising flour. This conversion works best for recipes that rely on those specific amounts of leavening and salt.
How Much To Make
You can make as much or as little as you need. The recipe is easily scalable. If a recipe calls for 1 cup of self-rising flour, simply mix 1 cup of all-purpose flour with 1 ½ teaspoons of baking powder and ¼ teaspoon of salt.
If you need 3 cups of self-rising flour, you would mix 3 cups of all-purpose flour with 4 ½ teaspoons of baking powder (1 ½ x 3) and ¾ teaspoon of salt (¼ x 3).
It’s generally a good idea to make only what you need for a recipe if you don’t bake with self-rising flour often. This ensures your baking powder is as fresh as possible. If you bake with it regularly, you can make a larger batch and store it for future use.
Frequently Asked Questions
Question: How long does homemade self rising flour last
Answer: It will last for several months if stored in an airtight container in a cool, dry place. However, the baking powder can lose its potency over time, so it’s best to use it within a few months for optimal results.
Question: Can I substitute all purpose flour for self rising flour directly
Answer: No, you cannot directly substitute all-purpose flour for self-rising flour. All-purpose flour does not contain the leavening agents (baking powder and salt) that make self-rising flour work.
Question: What if I don’t have baking powder
Answer: If you don’t have baking powder, you cannot make self-rising flour from all-purpose flour. Baking powder is the essential leavening agent needed. You would need to purchase baking powder or use a different recipe that doesn’t require self-rising flour.
Question: Can I make gluten-free self rising flour
Answer: Yes, you can make gluten-free self-rising flour by using a gluten-free all-purpose flour blend instead of wheat-based all-purpose flour. Use the same ratio of gluten-free flour, baking powder, and salt. Ensure your gluten-free blend doesn’t already contain leavening agents.
Question: How do I know if my baking powder is still good
Answer: To test your baking powder, put a teaspoon of it into a small bowl and pour about 2-3 tablespoons of hot water over it. If it fizzes and bubbles vigorously, it is fresh and active. If it barely fizzes or doesn’t fizz at all, it’s time to get a new container.
Final Thoughts
Knowing how to make self-rising flour from all-purpose flour is a valuable baking skill. It saves you time and hassle when you realize you’re missing an ingredient. Simply mix 1 ½ teaspoons of baking powder and ¼ teaspoon of salt with every 1 cup of all-purpose flour.
Whisk or sift until thoroughly combined. Store in an airtight container. This simple swap ensures your baking projects can continue without interruption, leading to delicious results every time.
