How To Make Easy Self Rising Flour
I don’t know about you but I never keep more than 2 types of flour in my pantry.
First off I have a medium sized pantry.
And second, granddaughter now has to be gluten free so I have to keep that stocked.
All Purpose Flour seems to go in any recipe. Or does it??
I have found that secret of using Self Rising Flour in my baked goods.
But I don’t want to have all that flour around.
The solution?
I make it myself as needed. Problem solved.
These are the INGREDIENTS you will need:
- 1 Cup All purpose flour
- 1 1/2 Tsp Baking powder
- 1/4 Tsp Salt
These are the INSTRUCTIONS for preparation:
- Gather the ingredients.
- Measure the desired amount of flour into a bowl or container. The most accurate way to measure flour is by weight. Count on about 4 1/2 ounces per cup. If you don’t have a scale, stir the flour and spoon it into the measuring cup. Level the flour off (without compacting it) with a knife or the handle of a wooden spoon.
- Add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt to each cup of flour.
- Use a whisk or spoon to blend the flour mixture thoroughly before you use it in a recipe.
Here are some tips on this Self Rising Flour Recipe.
Using this self-rising flour in yeast breads or rolls? Omit any salt called for in the recipe.
If you use self-rising flour as a substitute for all-purpose flour in a quick bread or muffins, leave out the salt and baking powder and add an extra 1 1/2 extra teaspoons of the self-rising flour for each cup of all-purpose flour.
Self-rising flour does not contain baking soda, so when substituting self-rising flour for all-purpose flour, add baking soda if it is an ingredient in the recipe.
Keep flour in an airtight container at room temperature for up to 6 months. Whole wheat flour can become rancid; refrigerate whole wheat flour for up to 6 months. If you don’t bake often, buy small amounts of flour or keep it in the freezer for longer storage. Bring flour to room temperature before adding it to a recipe.
Many recipes call for “sifted” flour. Most flours are presifted, but they do compact and settle in storage. Instead of sifting the flour, all you really have to do is stir it with a spoon or whisk and use the spoon and sweep method of measuring. Or, better yet, weigh the flour if a weight is specified. Unless your recipe specifies a weight, a cup of flour generally weighs about 4 1/2 ounces.
Liquid measuring cups can’t be leveled off, so it’s best to avoid using a liquid measuring cup for flour. For accurate results, use measuring cups designed for dry ingredients.
How To Make Easy Self Rising Flour
Ingredients
- 1 Cup All purpose flour
- 1 1/2 Tsp Baking powder
- 1/4 Tsp Salt
Instructions
- Gather the ingredients.
- Measure the desired amount of flour into a bowl or container. The most accurate way to measure flour is by weight. Count on about 4 1/2 ounces per cup. If you don't have a scale, stir the flour and spoon it into the measuring cup. Level the flour off (without compacting it) with a knife or the handle of a wooden spoon.
- Add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt to each cup of flour.
- Use a whisk or spoon to blend the flour mixture thoroughly before you use it in a recipe.
Notes
Nutrition
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.
Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
I am Marilyn Lesniak. Writer, Photographer and Chief Bottle Washer behind the scenes at Marilyn's Treats. Don’t burn down the kitchen!! Let me help with my Kitchen Tips, Hacks and Recipes for all levels of Chefs.
Wow, is there anything in the kitchen you cannot do? I think not. 🙂 I don’t think I’ll be making my own flour but I thank you for letting me know it is a possibility. Who knew? Marilyn, you amaze me.
Ahhh, there is a LOT my husband does. Especially now with my arthritis so bad. Also, I have this fetish for cookbooks. LOL. Thanks for the praise even though it is misplaced. LOL. Enjoy!
Glad to know how to make this. I have been struggling to get my bread and rolls to rise sufficiently. Worried that our 100 year old yeast starter is dying. Not sure how to perk it up. Will try setting it out tomorrow to see what I can do. But perhaps adding a little (homemade) self-rising to the bread flour might help. Thank you.
You are welcome. Self rising does need a leavening agent. Perhaps yours is just tired? Let me know if you figure it out. Even yeast has a shelf life. Enjoy!