Self-rising flour is a type of flour often used to make biscuits, cornbread, and quick breads, and is very popular in certain traditional Southern recipes. This kind of flour has salt and a leavening agent already built in, meaning there is no need to add these two ingredients to the recipe. For this reason, many bakers opt for self-rising flour since a single dry ingredient saves prep and cleanup time.
However, not everyone stocks self-rising flour in their pantry. If a recipe calls for self-rising flour and you only have all-purpose flour on hand, it's surprisingly easy to make your own self-rising flour at home. All you need is the addition of baking powder and salt. You can scale up the recipe if needed; just be sure to add the proper amount of baking powder and salt per cup of flour.
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Gather the ingredients.
Measure the flour into a bowl or container.
Add the baking powder and salt to the flour.
Use a whisk or spoon to blend the flour mixture thoroughly before you use it in a recipe.
- If using this self-rising flour in yeast breads or rolls, omit any salt called for in the recipe.
- The most accurate way to measure flour is by weight. Count on about 4 1/2 ounces per cup. If you don't have a scale, stir the flour and spoon it into the measuring cup (without compacting it). Level off the flour with a knife or the handle of a wooden spoon.
- If the recipe you're making calls for baking soda, make sure to include it. Baking soda and baking powder have different chemical makeups and cannot simply replace each other.