How to Make Self-Rising Flour for Baking and Beyond (2024)

FAQs

How do you make self-rising flour if you only have all-purpose flour? ›

Making self-rising flour at home is easy. Just use this basic formula: For every 1 cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt.

For example, if a recipe calls for 2 cups of self-rising flour, you would mix together 2 cups of all-purpose flour, 3 teaspoons baking powder, and ½ teaspoon salt. What is this? You can also scale the recipe up to make a larger batch of DIY self-rising flour and store it for later use.

It's easy to make your own substitute at home. Here's our Test Kitchen's easy method to make self-rising flour: For every cup of self-rising flour, substitute one cup of all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon baking soda.

If your recipe calls for more than 1 cup self-rising flour, use the following formula: For every 3 cups all-purpose flour, mix in 2 teaspoons baking powder. If the recipe does not call for salt, add 1/2 teaspoon of salt.

Smith says to make a cup of self-rising flour: Measure out 1 level cup of all-purpose flour. Add 1 1/2 teaspoons of baking powder. Add 1/4 teaspoon salt.

Use the ratio of 2 teaspoons of baking powder to every 1 cup / 150g / 6 oz of plain flour to make either a small batch or a bulk batch of self raising flour.

Self-raising flour: 1 cup self-raising flour = 1 cup plain flour + 1½ tsps baking powder.

Self-rising flour is a combination of all-purpose flour, baking powder, and salt. Chances are high that you already have those staples in your pantry already too. The blend is typically comprised of 1 cup of all-purpose flour plus 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt.

Baking soda becomes activated when it's combined with both an acidic ingredient and a liquid. Upon activation, carbon dioxide is produced, which allows baked goods to rise and become light and fluffy (1).

Do you need baking soda to make self-rising flour? ›

Self-rising flour is a type of flour that includes leavening agents, which ensures perfectly risen baked goods. You don't need to use additional leavening agents (such as baking powder or baking soda) when you use self-rising flour.

Run out of self-raising flour? All you need is regular plain flour and baking soda to make your own. Self-raising flour bought at a supermarket is pre-packaged plain flour with the addition of a leavening agent (and sometimes salt), used to achieve a desired leavening in cooking and baking.

If a recipe calls for self-raising flour it is doing so because it is relying on the raising agents in that flour to make the baked good 'rise'. If you use plain flour instead and don't add any raising agents you will most likely end up with a very flat, dense bake!

For every one cup of self-rising flour in your recipe, measure 1 level cup all-purpose flour.

Self-raising flour has a specific ratio of flour to baking powder. To replicate self-raising flour the proportion is approximately 1 tsp baking powder: 150gm (1 cup) of plain flour.

How much baking powder should be added to plain flour to make self-raising flour? The answer is 1 tsp of baking powder per 100g of plain flour.

To substitute self-rising for all-purpose flour, look for recipes that use baking powder: about ½ teaspoon per cup of flour, minimum.

American bakers grew up using cups, where a cup of water is equal to a cup of flour and so forth.

Self rising flour is a mixture made up of regular flour, baking powder and salt. You can make your own by combining 1 cup all-purpose flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt.

Cup Conversions:

1 cup self-raising flour = 125g (4oz) 1 cup granulated sugar = 250g (8oz)

Does baking powder go bad? ›

Unopened baking powder can be stored for up to 18 months and still be fresh and effective. After that, you'll likely notice a loss of potency when using it in baking recipes. Opened baking powder should be used within 6 months.

Since baking soda is a scrubbing agent, washing your hair with it can gradually strip the dye from your locks. Baking soda can lighten all hair colors, but it might take a few washes to get your hair to the desired color.

A good rule of thumb, according to Corriher, is that 1 cup of flour can be leavened by ¼ teaspoon baking soda or 1 to 1¼ teaspoons of baking powder. Corriher says you can neutralize 1 cup mildly acidic ingredient (sour cream, buttermilk) with ½ teaspoon of soda.

Baking soda is good for teeth whitening because it is a very mild abrasive, which helps remove stains from the surface of your teeth. In addition, baking soda is alkaline and salty, which helps lighten acid-based food stains – such as those from coffee, tea, and red wine – on teeth.

It's used for baking, coating meats and vegetables, and thickening soups and stews. Self-rising flour has a more specific purpose: making cakes and pastries. Self-rising flour contains leavening agents that allow goods to rise even without baking powder or soda. All-purpose flour does not.

Some recipes may ask for a little addicional baking powder to be added, particularly if the cake is made with an all-in-one method as omitting the creaming stage in the cake making means less air is incorpoated into the batter during the mixing stage.

All-purpose flour is best used for: cookies, muffins, bread, pie crusts, pancakes, biscuits, pizza dough, and pasta.

As you are using self rising flour and beer for this easy bread recipe, you don't need to wait for the dough to rise. So more time to enjoy it!

To make the self raising flour, add 1 tsp of the baking powder to 200g or 8 oz of plain flour and mix. That's it!

Can I use all-purpose flour instead of self-rising? ›

For every one cup of self-rising flour in your recipe, measure 1 level cup all-purpose flour.

Use the ratio of 2 teaspoons of baking powder to every 1 cup / 150g / 6 oz of plain flour to make either a small batch or a bulk batch of self raising flour.

Self-rising flour is a type of flour that includes leavening agents, which ensures perfectly risen baked goods. You don't need to use additional leavening agents (such as baking powder or baking soda) when you use self-rising flour.

For every cup of self-raising flour called for in your recipe, measure out 1 level cup (125 grams) all-purpose flour. Add 2 tsp. (8 grams) baking powder. Whisk to combine.

1 cup self-raising flour = 125g (4oz)