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Self-rising flour is a staple ingredient in many recipes! Learn how to make it with this quick, easy substitution recipe. It only takes 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 for the perfect 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.
How to Make Homemade Self-Rising Flour Substitute
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.
For each cup of flour, whisk together with 1 ½ teaspoons of baking powder and ¼ teaspoon of salt. Make sure to whisk all of these ingredients together well so that the baking powder and salt are both evenly distributed within the flour.
Here’s the printable recipe card for how I make it my own self-rising flour substitute. I hope you find it as helpful as I do!
How to Make Self-Rising Flour
Ingredients
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
- Measure all ingredients and whisk to combine.
Video
Notes
Enjoy!
Robyn xo
Originally published April 2012.
love this a lot…… made a perfect cake thanks to this conversion.
I used your recipe for my lemon pound cakes, they came out light and fluffy. The best I’ve made in a while. Thank you.
Sonia, I love that this helped with making your lemon pound cakes. I like to have these substitutions I can make when I don’t have the actual ingredient I need for a recipe.