Spare yourself a trip to the grocery store and learn to how to quickly make self-rising flour at home! Why waste precious space when you can make everything you need from good old fashioned all-purpose flour, salt, and baking powder? Yes, it’s that simple!
What is self-rising flour?
Self-rising flour already has salt and baking powder added to it. It’s often included in Southern recipes like biscuits, cornbread and cobblers. It’s also incredibly simple to make from scratch.
How to make self-rising flour substitute
- Measure out 1 cup all-purpose flour (4 1/2 ounces or 129 grams).
- Add 1 1/4 teaspoon baking powder.
- Add 1/4 teaspoon salt.
- Whisk or sift together (note: you can’t sift if you use kosher salt. Use a less coarse option like sea salt for sifting).
1 cup all-purpose flour + 1 1/4 teaspoons baking powder + 1/4 teaspoon salt = 1 cup self-rising flour
How to Use Self-Rising Flour
The most classic way to use this type of flour is in biscuits! Check out this easy self-rising biscuit recipe from King Arthur Flour.
HOW TO STORE FLOUR
Take your newly purchased bag of flour and place it in a large, sealable plastic bag, or (even better) a large snap-top plastic container.
You want your flour storage solution to be as airtight as possible, because the less moisture and air allowed in, the slower the oxidation process will be. Additionally, storing flour in an airtight container helps keep it from absorbing any flavors or odors.
More Flour Tutorials
If you enjoyed this post, you may also enjoy my tutorials on how to make bread flour and how to make cake flour! I also have a tutorial on how to measure flour. King Arthur Flour also has this handy ingredient weight chart which is incredibly useful for baking with various flours!
How to Make Self-Rising Flour
- 1 cup all-purpose flour (4 1/2 ounces or 129 grams)
- 1 1/4 teaspoon baking powder (4 grams)
- 1/4 teaspoon salt (1 gram)
- Measure out the all-purpose flour into a medium bowl.
- Add baking powder and salt.
- Whisk or sift together (note: you can't sift if you use kosher salt. Use a less coarse option like sea salt for sifting).
Please read my full post for additional recipe notes, tips, and serving suggestions!
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