How To Make Self Raising Flour?

  • Measure carefully the amount of self-rising flour needed for each cup specified in your recipe. All-purpose flour, 1 level cup (125 grams), is what you need.

How can I make self-rising flour out of flour?

You’re trying to find self-rising flour for a recipe, but all you can find is all-purpose flour. How do you behave?

A self-rising flour alternative can be made with just three basic ingredients:

  • universal flour
  • a baking soda
  • Salt

You will need 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt for every cup of all-purpose flour. In place of the self-rising flour, combine the all-purpose flour, baking powder, and salt, and use as indicated in the recipe.

(Learn how to measure flour to ensure that your baking recipes are consistently successful.)

Making the precise quantity of handmade self-rising flour required for a particular recipe is possible with this technique. For instance, you would combine 2 cups of all-purpose flour, 3 teaspoons baking powder, and 1/2 teaspoon salt if a recipe called for 2 cups of self-rising flour.

To prepare a bigger amount of homemade self-rising flour, you can scale up the recipe and store it for later use.

Can I produce self-rising flour from normal flour?

  • I always use a measuring teaspoon rather than one I’d use to make a cup of tea because it’s much more exact. 1 level tsp baking powder


You will receive only a tiny bit more than 100g of self-raising flour from this recipe (due to the weight of the baking powder). However, if you use it in place of 100g of self-raising flour, you shouldn’t see a change in the outcome of your baking.

If I don’t have self-raising flour, what can I use?

Wheat flour that rises on its own is a baking essential for both experienced and novice bakers.

There is a substitute for practically every need, whether you want to increase the nutritional content of your favorite recipe, create a gluten-free version, or just don’t have self-rising flour on hand.

Here are the top 12 gluten-free alternatives to self-rising flour, as well as the top 12.

1. All-Purpose Flour Combined with Leavening

The easiest substitute for self-rising flour is probably all-purpose or white flour. The reason behind this is that self-rising flour is made up of white flour plus a leavening agent.

The formation of gas or air during baking, known as leavening, causes the food to rise.

The chemical or mixture of substances used to trigger this action is known as a leavening agent. The reaction gives baked foods their customary porous and fluffy texture.

Baking powder is an example of a chemical leavener that normally contains both an acidic (low pH) and basic (high pH) ingredient. When acid and base mix, a gas called CO2 is created, which enables the baked food to rise.

Use one of the leavening agents listed below to make your own self-rising flour:

  • Add two teaspoons (10 grams) of baking powder for every three cups (375 grams) of flour.
  • Baking soda and cream of tartar: To make one teaspoon (5 grams) of baking powder, combine one-fourth teaspoon (1 gram) of baking soda and half a teaspoon (1.5 grams) of cream of tartar.
  • Buttermilk with baking soda: To make one teaspoon (5 grams) of baking powder, combine one-fourth teaspoon (1 gram) of baking soda with half a cup (123 grams) of buttermilk. Instead of buttermilk, you might use yogurt or sour milk.
  • Baking soda and vinegar: To make one teaspoon (5 grams) of baking powder, combine one-fourth teaspoon (1 gram) of baking soda with half a teaspoon (2.5 grams) of vinegar. Lemon juice can be used in place of vinegar.
  • Molasses and baking soda: To make one teaspoon (5 grams) of baking powder, combine one-fourth teaspoon (1 gram) of baking soda with one-third cup (112 grams) of molasses. Molasses can be swapped out for honey.

If you’re using a leavening agent that calls for liquid, don’t forget to adjust the liquid proportions in your original recipe.

By incorporating a leavening agent into all-purpose flour, you can create your own self-rising flour.

Whole-Wheat Flour 2.

Consider using whole-wheat flour in your recipe to make it more nutrient-dense.

All of the nutrient-dense parts of the whole grain, including the bran, endosperm, and germ, are present in whole-wheat flour.

According to research, those who consume whole grains on a daily basis had a lower risk of heart disease, certain malignancies, diabetes, and other infectious diseases (1).

Whole-wheat flour can be used in place of white flour equally well, but keep in mind that it has a thicker consistency. It may not be the ideal option for cakes and other light pastries, but it’s fantastic for robust breads and muffins.

If you’re using normal whole-wheat flour in place of self-rising flour, don’t forget to add a leavening agent.

A whole-grain alternative to self-rising flour is whole-wheat flour. For robust baked items like breads and muffins, it works best.

Spelt Flour 3.

Ancient whole grain spelt has a comparable nutritional profile as wheat (2).

Spelt can be used in place of self-rising flour equally well, but you will still need to add a leavening agent.

You might want to use a little less liquid than your original recipe specifies because spelt is more water soluble than wheat.

Spelt, like wheat, contains gluten and is inappropriate for people who follow a gluten-free diet.

A gluten-containing grain similar to wheat is spelt flour. When substituting spelt, your recipe could require less liquid.

Fourth: Amaranth Flour

An old-fashioned, gluten-free pseudo-grain is amaranth. It is a good source of fiber, vitamins, and minerals and has all nine necessary amino acids (3).

Although not a grain, amaranth flour can be used in place of wheat flour in many recipes.

A rich, substantial flour, amaranth is a whole grain. It works best in fast breads and pancakes.

A 50/50 mixture of amaranth and a lighter flour can result in the fluffier, less dense texture you desire.

Amaranth flour lacks a leavening agent, therefore you will need to add one.

A nutritious, gluten-free pseudo-grain is amaranth flour. Pancakes, quick breads, and other substantial baked items are the ideal uses for it.

Beans & Bean Flour, No. 5

Beans are a surprising, wholesome, and gluten-free alternative to self-rising flour in several baked items.

Beans are a wonderful source of protein, fiber, and a number of other minerals. According to research, routinely consuming beans may help lower cholesterol (4).

In place of each cup (125 grams) of flour in your recipe, you can use one cup (224 grams) of cooked, pureed beans and a leavening agent.

Since their dark hue will be noticeable in the finished product, black beans are best suited for recipes that call for cocoa.

Be aware that compared to wheat flour, beans hold more moisture and have less starch. This might result in a final product that is denser and doesn’t rise as much.

Beans are a wholesome, gluten-free alternative to flour. To replace one cup (125 grams) of self-rising flour, use one cup (224 grams) of bean puree or bean flour with a leavening agent.

6. Avena flour

It is readily available in stores or may be made at home by simply pulsing dried oats in a food processor or blender until they are ground into a fine powder.

Similar to how wheat flour rises, oat flour does not. To guarantee the proper rise of your finished product, you will need to add extra baking powder or another leavening agent.

To make plain flour rise, what do I add?

Isn’t it disappointing to realize that you don’t have any self-rising flour when you are all set and eager to start baking? Going to the store would truly ruin the fun of baking, so avoid doing it. So why not make self-rising flour from your plain flour? You’ll wonder why you haven’t done it before because it’s so simple to do.


Step 1:

Step 2:

Before using, sift the flour and baking powder together to ensure that it is all spread equally.

Step 3:

You can substitute 1/4 teaspoon of bicarbonate of soda (baking soda) for the baking powder if you’re using cocoa powder, buttermilk, or yoghurt.

How may baking soda be used to generate self-rising flour?

  • Mix 6 teaspoons. 8 tsp. of baking soda.
  • Place in an airtight container and vigorously shake to combine. as a substitute for baking powder.
  • Place 6 cups of flour and 1 tablespoon into the mixture when you are ready to use it.
  • Sift the flour mixture three to four times in a sifter before continuing with the recipe.

Baking powder is not required for self-rising flour.

English baking recipes frequently ask for self-rising flour, which is also known as self-rising flour in the US. Scones, pancakes, and Victoria sponge cakes all frequently call for this ingredient. It is merely a pre-blended mixture of flour and raising agents that eliminates the need for baking powder or bicarbonate of soda in your recipe.

In this article, I’ve presented a substitute for store-bought self-raising flour that you can manufacture with just 2 basic ingredients: regular flour and baking powder.