How to Make Self-Rising Flour

Self-Rising Flour

The Spruce / Danielle Moore

Prep: 3 mins
Cook: 0 mins
Total: 3 mins
Serving: 1 serving
Yield: 1 cup
Nutritional Guidelines (per serving)
459 Calories
1g Fat
97g Carbs
13g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1
Amount per serving
Calories 459
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 1263mg 55%
Total Carbohydrate 97g 35%
Dietary Fiber 3g 12%
Total Sugars 0g
Protein 13g
Vitamin C 0mg 0%
Calcium 425mg 33%
Iron 7mg 36%
Potassium 135mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Self-rising flour is a type of flour often used to make biscuits, cornbread, and quick breads. As a result, it is very popular in certain traditional Southern recipes. This kind of flour has salt and a leavening agent already mixed into it, eliminating the need to add these two ingredients to the recipe—and absolutely no yeast. 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. Proper storage is key, too—keep it in an airtight container in a cool, dry place so that the baking powder doesn't activate prematurely.

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Click Play to See This Self-Rising Flour Come Together

Ingredients

  • 1 cup all-purpose flour

  • 1 1/2 teaspoons baking powder

  • 1/4 teaspoon salt

Steps to Make It

  1. Gather the ingredients.

    Self-Rising Flour ingredients

    The Spruce / Danielle Moore

  2. Measure the flour into a bowl or container.

    Measure the flour into a bowl

    The Spruce / Danielle Moore

  3. Add the baking powder and salt to the flour. 

    Add the baking powder and salt to the flour

    The Spruce / Danielle Moore

  4. Use a whisk or spoon to blend the flour mixture thoroughly before you use it in a recipe. Enjoy!

    Use a whisk to blend the flour mixture thoroughly

    The Spruce / Danielle Moore

Tips

  • 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. One cup of flour typically weighs about 4 1/2 ounces. 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 one cannot be substituted for the other.

Can I Substitute Self-Rising Flour for All-Purpose Flour?

Yes! If you make a big batch of self-rising flour but don't think you'll use it all making biscuits, for example, self-rising flour will work in recipes that call for about 1/2 teaspoon (and up to 1 teaspoon) baking powder per cup of flour. If, however, your recipe calls for more than 1 teaspoon of baking powder per cup of flour, just add sufficient baking powder to compensate for the difference.

What Is the Difference Between Self-Rising and All-Purpose Flour?

The self-rising flour you buy at the store is usually made with soft wheat, which has less protein than the hard wheat used to make all-purpose flour. Self-rising flour is usually 8.5 percent to 10.5 percent protein, whereas all-purpose flour is in the 10 percent to 12 percent range. As a result, your homemade self-rising flour, made with all-purpose flour, should have a slightly higher protein content than you're used to if you bake with store-bought self-rising flour regularly. Because of the protein difference, you may find that baked goods come out a bit less tender than usual, but most people can't tell.