Making self-rising flour

Gin Lee
Making self-rising flour/Gin Lee

Making self-rising flour

Most recipes that I prepare list flour as an ingredient. I prefer using self-rising, but there's been several times, within the past few years, when the stores that I shop at haven't had self-rising flour. So, I will make my own and today I will tell you how I do it. No, I am not grinding my own wheat, etc..

When you make your own self-rising flour, you're in control of the amount of salt that's added to it. Whereas, when you purchase self-rising flour in the store, you're not. Yes, self-rising flour is made with salt already added, as well as a few other needed ingredients. These ingredients are what are essentially needed to make your biscuits, etc. rise during the baking process.

Since I bake a lot, I double the recipe while I have all the ingredients already out. This self-rising flour recipe takes me about five minutes to prepare. I do not sift the flour while I am making it; I wait to sift the flour as it's needed.

After mixing the self-rising flour, I like storing it inside my deep freezer, because it keeps the flour fresh and also keeps it from going buggy.
Making self-rising flour/Gin Lee


The first list of ingredients is for a smaller batch of self-rising flour. To double the batch, follow the second list of ingredients.

Small batch:

  • 4 cups of all-purpose flour
  • 2 tablespoons of baking powder
  • 1 teaspoon of salt

Doubled batch:

  • 8 cups of all-purpose flour
  • 4 tablespoons of baking powder
  • 2 teaspoons of salt


In a large bowl, add the list of ingredients for the batch size of the self-rising flour that you want to make.

Next, using a hand whisk or fork; blend the ingredients together well.

Transfer your self-rising flour to an airtight container, or store it in freezer bags and place inside the freezer.

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