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Self-rising flour is a staple ingredient in many recipes! Learn how to make self-rising flour with just 3 simple ingredients!
Looking for more easy substitutions? I think you’ll love my easy buttermilk substitution, how to make cake flour, and how to make oat milk.
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.
What is self-rising flour?
Self-rising flour is a combination of all-purpose flour (also referred to as plain flour), baking powder, and salt. It’s often used in recipes with no leavening agents (such as baking powder, baking soda, or yeast) and reduces the number of ingredients needed.
What is the difference between regular all-purpose flour and self-rising flour?
The difference between the two flours is one already has the leavening agent included If you only have all-purpose flour on hand, you will need to add the leavener to it for it to rise. If you come across a recipe that uses self-rising flour, you can make it yourself quickly and easily using 3 simple ingredients that you most likely already have in your pantry.
What recipes use self-rising flour?
Self-rising flour is used in so many quick and easy southern recipes. It has become a staple ingredient in my kitchen for the perfect buttermilk biscuit, buttermilk pancakes, cinnamon roll biscuits, waffles, easy peach cobbler, quick breads, and more.
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 for a big batch of self-rising flour or scaled down based on your specific needs.
It’s really simple to make and only takes seconds.
One Cup Self-Rising Flour Recipe
For each cup of flour, whisk together 1 ½ teaspoons of baking powder and ¼ teaspoon of salt. Make sure to whisk all these ingredients together well so that the baking powder and salt are evenly distributed within the flour.
Small Batch Self-Rising Flour Recipe
1 cup all-purpose flour
+
1 ½ teaspoons baking powder
+
¼ teaspoon salt
Large Batch Self-Rising Flour Recipe (Makes 4 Cups)
- 4 cups all-purpose flour
- 6 teaspoons baking powder
- 1 teaspoon salt
To make a large batch of self-rising flour, simply add flour, baking powder, and salt in the above amounts to a large mixing bowl. Whisk to combine so that all ingredients are evenly distributed. Use or store in an airtight container in the pantry for up to 6 months.
Large Batch Self-Rising Flour Recipe
4 cups all-purpose flour
+
6 teaspoons baking powder
+
1 teaspoon salt
Here’s the printable recipe card for making my 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.
You don’t know how many times I’ve needed self rising flour and didn’t have any…this will definitely be put to good use!!
I hope this comes in handy for ya, Kristan.
Thanks for putting this online it comes in handy for small amounts
Great post Robyn! Thanks for sharing!
Thanks so much, Maria. It’s definitely helped me out a bunch! 🙂
Handy dandy tip for sure!
Thank ya much! It’s perfect for those early morning pancakes and waffles and let’s not get started on the biscuits! 🙂
This is great information! I had no idea that I could just make it myself. Thank you!
Thanks, Natalie. It’s freed up a canister on my counter top that now gets used for chocolate! 🙂
I am saving this for SURE!
Thanks, Sommer. Hope it comes in handy.
I never think to buy self-rising flour, this is such a great tip!
Thanks, Missy. So great to just whip it up quickly and not have to add something else to my grocery list.
I love kitchen substitutions! Always great to know how to make something quickly : )
Bookmarking! Love this! 😀
Great tip to have on Pinterest board!! Thanks Robyn!
Wow, that’s awesome!! I resort to keeping Bisquick on hand. My husband does the breakfast cooking so I’ll have to tell him about this. I have been wanting to experiment more with wheat flour but I’m not sure where to start.
This is such a great tip, Robin. Thanks for sharing!
WoW!!! Just stumbled upon your blog and this
…oops…
Just stumbled upon this amazing recipe and your wonderful blog. Thanks for this. I can’t tell you how many times I’ve tried to make something and then realized that I don’t have self-rising flour. I use it so seldom that I would hate to buy a whole bag. Now I don’t have to!!!
how big is a cup?
Hi Tina,
Depending on if you spoon or dip the all-purpose flour into your measuring cup, you’ll have between 4.5 ounces and 5 ounces.
can i make up a lot of this flour at once
Hi Ellen,
You sure can. If I know I’ll be using a good bit for various recipes, I’ll mix up a batch to keep on hand.
Just gave this info to my niece. I didn’t know exact measurements for a cup, so thanks. Also, if you’re using buttermilk or “sour milk” we were always told that you needed to add 1 tsp baking soda along with the baking powder and salt. That info was passed by my grandmother, now I’m the granny. 😉
I never keep self-rising flour on hand. It just works better for me to make my own.
This is such a great tip! So handy!
Hello. Thanks for sharing the recipe but will it really work? I read many articles about DIY flours you know like self-rising flour and cake flour or how to add lemon juice or vinegar to milk to get buttermik etc… and every time the writer will end up like “of course it would be better to use whatever the recipe calls for”. So, will this really work? Just asking.
Thanks
Hi Hala,
It absolutely works – as does the buttermilk substitute. Hope you find it helpful!
I have been using all purpose, salt together with baking powder but i had no idea that when you put this three ingredients they make self raising. Thank you for sharing with us.
Good tips 🙂 thanks.
Do y just double the recipe for 2cups?
This is a Great Recipe I just Double it if I need 2 cups or if I need more I double that to get 4 cups works great . Thank’s for a Great recipe . I never buy at the store any more . I thank this is better .
I seen that some of you didn’t know how much was in a cup so here“s a little table that might help . when Making Self Rising Flour or any thing else .
Tablespoon Conversions
16 tablespoons = 1 cup
12 tablespoons = 3/4 cup
10 tablespoons + 2 teaspoons = 2/3 cup
8 tablespoons = 1/2 cup
6 tablespoons = 3/8 cup
5 tablespoons + 1 teaspoon = 1/3 cup
4 tablespoons = 1/4 cup
2 tablespoons = 1/8 cup
2 tablespoons + 2 teaspoons = 1/6 cup
1 tablespoon = 1/16 cup
2 cups = 1 pint
2 pints = 1 quart
3 teaspoons = 1 tablespoon
48 teaspoons = 1 cup
Sorry had to re do some of Spelling . All good now . Thank you .
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
Do you use this amount of baking powder & salt for each cup of flour used in a recipe, or do you only add these two to just 1 cup of the flour used in a recipe, & mix it with the rest of the flour? (Say , for instance a recipe calls for 4 cups flour, do you add the b. pow & salt to each cup?)
Hi Betty,
You’ll use these ratios for every cup of flour called for in a recipe. I hope that helps! xo
worked great and thank you and will save this recipe and pass it on….
I’m glad it helped you, Judy! Thank you! xo
Hi, if im using this substitute in a recipe that calls for baking powder and salt, will I add the baking powder and salt on top of the amount you’ve used? So, that would basically double the baking soda and salt.
Hi Linnea,
I’m not sure what your recipe ingredients are, but please make sure what type of flour is needed. If it indeed calls for self-rising flour instead of all-purpose, then you would use the completed self-rising flour recipe, and then your additional recipe ingredients. Thanks!
Perfect
worked perfectly for me has risen very nicely I’ve yet to give it the taste test
I’m glad it helped you, Kerry! Thanks! xo
I had the opposite dilemma…my spouse brought home self rising instead of regular and your recipe helped me figure out if I needed to add baking powder to my cake or not! Thanks
Oh I’m glad it was helpful to you, Lisa! Thanks for letting me know! xo
Really helpful website 🙂
Glad it was helpful to your, Promise! Thanks!
Made scones. It worked perfectly!
Wonderful to hear! Thanks!
Thank you so much. Great info. Cant get self raising flour in Croatia
If the recipe calls for 3 cups of self-rising flour, does it mean to say i need to add 4 & 1/2 tsp. of baking powder and 3/4 tsp. salt to 3 cups all purpose flour? Thanks in advance for replying.
This is awesome knowledge Robyn! Frankly, as much as I bake, I had no idea I could make my own. Really good to know.
What if I need 5 cups of flour, do I just multiply the 3 ingredients, flour baking powder and salt by 5?
Yes
Can you use baking soda instead of baking powder?
No, you need to use baking powder, Vickie.
Making Banana Bread & Yep–no self rising. Somewhat confusing some say 1 1/4 t baking powder
others 1 t. Hmmm. but thank you. good luck to ME. LOL
Good to learn that I can make self-raising flour at home, as this does not exist in Norway.
Now I can use several American cake recipes I have, since I didn’t know what self-raising flour is.
Hans,
I’m so glad this helped you. Enjoy those cakes you bake!
Super helpful!!! God Bless you!!
So glad it was a help to you, Domenica! xo
Very easy to work with
does this work for self rising cornmeal too?
Can whole wheat flour be made into self rising flour?
Thank you, sometimes the most simple ingredients are priceless.
Thank you, Dawn.
thank you and this is helpful. baking banana cranberry loaf and calls for a self rising flour. will try other recipes featured in this website. keep safe!
I hope you find many more recipes you like, Sophie. Thanks
Thank you this was extremely useful and my banana cake was perfect.
I’m so glad this was helpful to you, Sonja. xo
Thank you Robyn. We had already done our shopping earlier today and while poking around the internet later in the afternoon I came across a two ingredient biscuit recipe. I knew I had some heavy cream, but thought my self rising flour had become the victim of a mouse invasion last year. Well, the invasion was turned back and them mices defeated, but the self rising flour was not in a container and so….well you can imagine the rest. Undaunted, I looked to your site and found what will save the day. We are having a slow cooker Mediterranean pot roast on Sunday and will try my new biscuit recipe, using your self rising flour mix, to sop up the gravy. Thanks for being there.
Rev. David
Thank you, Rev. David. Hope you enjoy the biscuit!
i love this recipes
Thank you so much. It was wonderful.
U saved my day . Thank You
Made delicious biscuits!! Thank you
Thanks, Nancy!
You’re a lifesaver… Thank you, Robin 👍
Thanks, Diane!
Hi Robin thanks so much for the self rising flour recipe. But should I use level teaspoons or heaped teaspoons of baking powder? Thanks
You would use a level teaspoon, Fern.
Just wondering, why the salt?
Commercial self-rising flour is a mixture of all-purpose flour, baking powder, and salt, Sonia.
Going to try this. When I make my biscuits. Purchased Hudson cream ap flour from their site, but I know I need self rising flour. Their flour is amazing, not heavy at all! Had never heard of it before, ( it’s a southern thang) but on a cooking show, it was reccomended. I can see why! Thanks for the info, I’ll just add these ingredients to my AP before making biscuits ,pancakes, rolls!
I love this recipe, works great!
Thanks, TJD. I’m glad it works well for you.
I will try this recipe. I’m going to visit some relatives in another country and will try to impress them. Thank you
Have a fun trip, Lorena.
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.
This is such a great tip! Does this work for making cookies. My cookie recipe calls for 1 1/4 cup of self rising flour? So how much baking powder and salt shall I use ? Thank you
This will work for any recipe that calls for self-rising flour, Sonia.
I always thought self-rising and cake flour were the same thing🙄😄! Thank you for the recipes for both. My cakes, muffins and cookies are a heck of a lot better thanks to you.
I’m so glad these How To recipes have helped you, SusieRed.
This is exactly what I needed! Perfect and now I don’t have to run to the store, thank you!
What type of salt are you using here? Most diy’s substitutions call for double or even triple the amount of salt listed here.
Meri, I use kosher salt.
This was hugely helpful, as I am making a cake for my best friend’s birthday today and the recipe called for self rising flour. Thank you so much!
I’m so glad this “How To” helped you, Jeannette. I love that you can make this from ingredients you have at home and don’t have to make an extra trip to the store.
Thanks very helpful
I’m so glad these tips helped you, Jane.
If the recipe calls for 3 cups of self rising flour, should I mix 1 cup of regular flour with 1and 1/2 t baking powder and 1/4 t salt and call that 1 cup( even though it’s really more than a cup)
Yes, it equals more than a cup but that is the formula, Diana.
Great to know substitutions I hate running to the store thanks plus some said something about a lemon pound cake that sounds wonderful
Rebecca, I love to have substitutions such as this for the self-rising flour so I don’t have to make an extra trip to the store as well. This is my Lemon Pound Cake Recipe. I hope you try it sometime. Thanks!
Hi Robyn!
Do you use kosher salt in all of your recipes? If yes, people using regular table salt could be adding up to twice as much salt/sodium than your recipes call for. I ask because on April 4 2022 you replied to a question & said you use kosher salt in this recipe. Kosher salt is lighter than regular table salt, so for instance 1/4 teaspoon kosher salt is about as “salty” as 1/8 teaspoon regular table salt (varies with kosher brands). So people using regular table salt (your recipe doesn’t specify) will make saltier self-rising flour than you make unless they reduce the salt measurement.
Would you consider noting the type of salt you mean? it’s part of the same issue as whether “butter” means salted or unsalted, which would also make a difference in any recipe’s salt measurement.
Thank you!
So just add more sale and try it out. Use the amount you like
Can you use Gluten Free Flour?
Yes, Robert, you can use gluten free flour to make self-rising flour.
Thanks your recipe works
Thanks for the recipe for self-rising flour, both small and large batch!
Is it possible to substitute a different flour (whole wheat, whole-wheat white, or quinoa, for example) for 1/4 or 1/3 of the all-purpose flour when making my own self-rising flour?
LK, I haven’t made self-rising flour with those combinations but it should work.