How to Make Self-Rising Flour

How to Make Self-Rising Flour thumbnail
Self-rising flour rises during baking due to the addition of salt and baking powder.

Self-rising flour is simply all-purpose flour with leavening agents added to help baked goods rise. As self-rising flour costs more than all-purpose flour, many people do not keep it on hand. In addition, the shelf life of self-rising flour is a year, so it's likely the bag will go bad before you've used it all. It's easy to make self-rising flour at home with just a few ingredients you likely already have in your cupboards.

Things You'll Need

  • Measuring spoons
  • Measuring cups
  • Butter knife
  • Flour
  • Mixing bowl
  • Salt
  • Baking powder
  • Mixing spoon
  • Plastic zip-close bag or storage container with lid
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Instructions

    • 1

      Fill 1 cup with all-purpose flour. Drag the back of a butter knife across the top of the cup to level it. Use a measuring spoon and remove 2 tsp. of flour. Put the excess flour back into the flour bag.

    • 2

      Pour the scant cup of all-purpose flour into the bowl. Measure 1 1/2 tsp. baking powder and 1/2 tsp. salt into the bowl.

    • 3

      Using a mixing spoon, stir the baking powder and salt into the flour mixture. Stir until the ingredients are combined.

    • 4

      Place the self-rising flour into a plastic zip-close bag or storage container with a tightly sealing lid. Moisture and heat does ruin the flour, so it's important to keep it cool and dry until you use it.

Tips & Warnings

  • If your recipe calls for four cups of self-rising flour, multiply the above recipe by four to create the amount you need. In this case, you'd use 4 cups of flour, remove 8 tsp. of flour, add 6 tsp. baking powder and add 2 tsp. salt.

  • Unless you use self-rising flour regularly, make only as much as you need for the specific recipe. If you have excess, write the date you made it. This way, you know exactly how long you can safely use it.

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References

  • Photo Credit Jupiterimages/Photos.com/Getty Images

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