How to Make Your Own Self-Rising Flour

Two minutes and three ingredients are all it takes

Self-Rising Flour
••• Self-Rising Flour. Alberto Guglielmi/Blend Images/Getty Images

Many Southern recipes call for self-rising flour. It's used in all the classics like biscuits, fried chicken, pancakes, and dessert cakes. If you're out of self-rising flour or you're not able to find it locally, you can make it yourself in two minutes or less. Just grab some all-purpose flour and a couple other ingredients from your pantry, and you're half-way there.

Here's how easy it is to make self-rising flour:


  • 1 cup all-purpose flour
  • 1-1/2 tsp baking powder
  • 1/2 tsp salt


1. Combine all of the ingredients. Then use a whisk or flour sifter to mix them thoroughly.

2. Use right away, or store in an air-tight container for later use. Your homemade self-rising flour will keep for months. Be sure to label the container so you don't mix it up with another kind of flour.

Want to Make a Bigger Batch?

Just double, triple or quadruple the recipe to create as much self-rising flour as you need.

Here are some measurements to get you started:

For two cups flour: add 1 Tbsp baking powder and 1 tsp salt
For three cups flour: add 1-1/2 Tbsp baking powder and 1-1/2 tsp salt
For four cups flour: add 2 Tbsp baking powder and 2 tsp salt
For five cups flour: add 2-1/2 Tbsp baking powder and 2-1/2 tsp salt
For six cups flour: add 3 Tbsp baking powder and 3 tsp salt

How This Recipe Compares to Store-Bought Self-Rising Flour

The self-rising flour you buy at the store is usually made with soft wheat, which has less protein than the hard wheat used to make all-purpose flour.

Self-rising flour is usually 8.5 percent to 10.5 percent protein, while all-purpose flour is in 10 percent to 12 percent range.

This means your homemade self-rising flour, made with all-purpose flour, should have a slightly higher protein content than you're used to.

What does this mean for how your baked goods taste?

Not much. You may find that baked goods come out a bit less tender than usual, but most people find the difference undetectable.

How to Store Self-Rising Flour

If you want your self-rising flour to work reliably in recipes, it's important to store it in an air-tight container and in a cool dry place, so your baking powder doesn't activate early. 

Did You Know You Can Make Self-Rising Cornmeal, Too?

Speaking of Southern classics, self-rising cornmeal is just as easy to make. Like the self-rising flour recipe, it requires only three ingredients. To make one cup of self-rising cornmeal, mix 1 cup cornmeal, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt together in a bowl. Use it right away or store it in an air-tight container until you need it.

More Flour Substitute Recipes

If you don't want to fill up your pantry with a bunch of specialty flours that you only use once or twice a year, just whip up substitutes whenever you have a recipe that calls for anything fancier than all-purpose flour. Here are a bunch of flour substitutes to tuck in your arsenal: