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November 3, 2011 · by Beverly

How to Make Your Own Self Rising Flour

baking

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Most recipes for baked goods call for all purpose flour, however once in a while you might come across a recipe you want to try that calls for self rising flour.  Can you just go ahead and use your all purpose flour anyway?  No, it’s best not to if you want your recipe to turn out well.  There is a difference between the two.

The difference between self rising flour and the all purpose flour is that the self rising product already has some baking powder and salt added to it. This is what makes it “self rising” without having to add any other ingredients. But rather than pay the higher price for the self rising flour that you might not use very often, you can quickly and simply make your own self rising flour by adding the baking powder and salt yourself.

When I checked out the self rising flours in the store I also noticed they were only available in the bleached variety.  By making your own self rising flour you can create an unbleached variety that would not otherwise be an option.

How to make self rising flour

So here’s the basic formula:

To each cup of all purpose flour, you add 1-1/2 teaspoons of baking powder and a 1/2 teaspoon of salt.

I made myself this helpful chart for measuring out different quantities:
( Print this chart = = >>  Homemade Self Rising Flour Ingredient Chart )

                          BAKING          
FLOUR             POWDER                    SALT

1 cup               1-1/2 tsp                      1/2 tsp

2 cups              3 tsp  (= 1 Tbl)             1 tsp

3 cups              4-1/2 tsp                      1-1/2 tsp

4 cups              6 tsp (= 2 Tbl)              2 tsp

5 cups              7 -1/2 tsp                     2-1/2 tsp
 

6 cups              9 tsp (= 3 Tbl)              3 tsp (= 1 Tbl)

As you can see above, 3 teaspoons is equal to a tablespoon and so you can also use a tablespoon for measuring out some of the proportions too.

The last line of the chart is a nice simple way to make a large batch which you can do as follows:

 

HOMEMADE SELF RISING FLOUR
(Print this recipe = = >> Homemade Self Rising Flour  )

6 Cups All Purpose Flour
3 Tablespoons Baking Powder
1 Tablespoon Salt

Measure out the 6 cups of all purpose flour into a large mixing bowl.  Add in the 3 tablespoons of baking powder and the 1 tablespoon of salt.  Mix together well with a spoon or a whisk.  Store in covered container.

How to make self rising flour

Remember that the most accurate way to measure flour is to use the dry ingredient measuring cups. (The kind that come in a set of varying sizes rather than a glass cup with marks on the sides).  Use your measuring cup to scoop out enough flour so that the cup is heaping.  Then use a knife to level it off.

How to make self rising flour

So what recipe put me in a position of needing some self rising flour?  Check out my trial of this quick and easy recipe for Beer Bread

 

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Comments

  1. Babalwa says

    August 13, 2020 at 8:18 am

    Perfect.

    Reply
  2. Safa says

    June 1, 2013 at 3:46 pm

    How much flour,baking powder & salt do I need to make 350gms & 225gms of self-raising powder respectively?

    Reply
    • Beverly says

      June 4, 2013 at 8:32 pm

      I’m not familiar with grams but after doing some research I think one conversion combination that would work would be 256 grams of flour with 9 grams of baking powder and 3 grams of salt. Here’s a link to a good conversion chart on the AllRecipes website if you want to try to do some of the math too:
      http://allrecipes.com/HowTo/Cup-to-Gram-Conversions

      Reply
  3. Heather Bea says

    November 4, 2011 at 10:24 am

    I used to make this all the time in New Zealand where it wasn't available! Great post & a money saver, too!

    Reply

Trackbacks

  1. Quick and Easy Beer Bread - The Make Your Own Zone says:
    August 18, 2016 at 9:19 pm

    […] make your own self rising flour using the recipe from my previous post.  (click here to read:  Make Your Own Self Rising Flour […]

    Reply

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