Name: DIY Self-Rising Flour
Prep time: 5 min
Total time: 5 min
Cuisine: Universal
Ingredients: 1 cup all-purpose flour; 1½ teaspoons baking powder; ¼ teaspoon salt

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Making your own self-rising flour at home is incredibly easy and convenient. I love how this quick mix can save me a trip to the store and gives me full control over my baking ingredients. With just a few pantry staples, I can whip up a batch of self-rising flour whenever I need it. It’s perfect for biscuits, pancakes, and any recipe that calls for this versatile flour blend. DIY Self-Rising Flour

Why You’ll Love This Recipe

I enjoy making this DIY version because it’s cost-effective and incredibly simple. I never have to worry about running out of self-rising flour again. It’s also great because I can use high-quality flour and control the amount of salt, which is especially helpful if I’m watching my sodium intake. Plus, I always know exactly what’s going into my recipes.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt

directions

I measure out the all-purpose flour and add it to a mixing bowl.
I stir in the baking powder and salt until everything is well combined.
I make sure the mixture is fully incorporated by whisking it or sifting it.
I use it right away in recipes or store it in an airtight container for later use.

Servings and timing

This recipe makes about 1 cup of self-rising flour, but I can easily double or triple it depending on what I need. It takes just 5 minutes to prepare, making it one of the quickest kitchen hacks I rely on.

Variations

If I want a low-sodium version, I reduce the salt or skip it entirely and add salt later when I’m baking. I can also experiment with whole wheat flour for a heartier texture, although the results may be denser. For gluten-free baking, I substitute a gluten-free all-purpose flour blend, but I always make sure it’s one that behaves similarly to wheat flour.

storage/reheating

I store any extra self-rising flour in an airtight container in a cool, dry place for up to 6 months. There’s no need to reheat it—just give it a quick whisk or shake before using to make sure the ingredients stay well mixed.

FAQs

What’s the difference between self-rising flour and all-purpose flour?

Self-rising flour contains baking powder and salt, while all-purpose flour is just plain flour. That’s why I like to mix my own when a recipe calls for it—it saves me from buying a separate product.

Can I use baking soda instead of baking powder?

No, baking soda isn’t a direct substitute here. I stick with baking powder because it includes the acid needed to help baked goods rise, which baking soda alone doesn’t provide.

How much baking powder and salt do I add per cup of flour?

For every 1 cup of all-purpose flour, I add 1½ teaspoons of baking powder and ¼ teaspoon of salt.

Can I make a large batch and store it?

Yes, I often scale the recipe up and keep it in an airtight container. Just make sure it’s stored away from moisture and heat to keep it fresh.

Does homemade self-rising flour work the same as store-bought?

Absolutely. I’ve used this mix in pancakes, biscuits, and muffins with great results. As long as the proportions are right, it performs just like the packaged kind.

Conclusion

Making DIY self-rising flour is one of my favorite kitchen shortcuts. It’s fast, simple, and gives me more control over the ingredients I’m using. Whether I’m baking biscuits on a whim or whipping up a batch of pancakes, I always feel prepared with this handy mix in my pantry.