Self-rising flour is a staple ingredient in so many southern recipes! Learn how to make your own self-rising flour with this quick and easy substitution recipe. All you need are 3 simple ingredients!
Have you ever started a recipe and realized that you didn’t have enough of a specific ingredient called for in that recipe? It is a frustrating thing when that happens. That’s when simple substitutions come to the rescue like this simple self-rising flour recipe for a homemade substitution.
Self-rising flour is used in so many southern recipes and has become a staple ingredient in my kitchen forperfect buttermilk biscuit, buttermilk pancakes, and cinnamon roll biscuits and more. But, when I run low on it, I just make my own using just 3 ingredients that I always keep on hand.
This homemade self-rising flour works perfectly in recipes that call for self-rising flour. I’ve included the recipe to make one cup of the homemade substitute, but it can easily be scaled up or down based on your specific needs.
It’s really simple to make and only takes about two seconds.
Here’s how I make it my own self-rising flour substitute. I hope you find it as helpful as I do!
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- Measure all ingredients and whisk to combine.
Enjoy!
Robyn xo
Originally published April 2012. Republished August 2015.
This is great. I actually hate self rising flour because I find it too salty. So it is good I can make my own and skip or reduce the salt. Thanks!!!!
I’m not sure it will work out,as,well . Chemistry plays a big part in baking.
This is great! I will usually just skip a recipe if it calls for self-rising flour- I only use whole wheat. I’m going to play around and see how this works with whole wheat flour and maybe give some recipes a try that I wouldn’t have before.
I’m so glad you found it helpful! There are so many great recipes using self-rising flour that I bet will work beautifully with whole wheat! xo
I guess it’s the baking powder that makes it self rising
Actually making your own self-raising flour is better than buying the packed ready-made one from the store. One reason is that the leavening agent in the ready-made ones could expire and go stale before the actual expiry date of the flour itself which is found on the package. It did not happen to me yet but I have read comments by a few home bakers regarding self-raising flour. Also, as Regine says the ready-made ones are too salty and she is right. If you make your own then you have contol on how much salt you should put. As for Stacey’s concern, no cause for concern about the chemistry involved. I have always made my own self-raising flour and it worked magnificiently every time.
Needed self rising flour for fried chicken will see hoew it works Biscuits lioked interesting mine never rise so will use this flour recepie
If I wanted to make a self-raising flour good for a 1/4 cup. What are the measurements for all these three ingredients?
Why don’t you make for 1 cup, then take 1/4 cup from the final mix?
To reduce the recipe by 4 – 1/4 cup flour – 3/8 tspn of baking powder and pinch of salt.
I need help the recipe is sugar cookies o need all purpose flor but have self rising what can I do
Meant I have self rising no all purposes what do I do
How much is 1 cup in ml or gms?
Hi Disha,
Here is a link to my Conversion Chart. It should help you. Thanks!
I need the amount of ingredients to add to 5 pounds regular flour to make 5 pounds self rising flour