How To Make Self Rising Flour

April 7, 2014 by Ali

Learn how to make self-rising flour with this super easy substitution recipe. All you need are 3 ingredients!

How To Make Self-Rising Flour |

I’ve always said that I like a good balance of cooking and baking in my life. But man oh man, somehow I have gotten on a mega baking kick lately. And since I tend to prefer savory to sweet, the object of my affection as of late has been this epic 3-ingredient biscuit recipe that has pretty much changed my life. Ok, at least it has changed my breakfast. I have already made it 3 times since and counting!

That recipe is coming on the blog tomorrow. But for today, I thought I would post a quick tutorial for how to make one of the three ingredients homemade — self-rising flour!

It’s fairly rare that I have a bag of self-rising flour sitting in my pantry, partly because it doesn’t stay fresh as long with that baking powder mixed in. But mostly because it is so darn easy to make homemade! I’m not kidding. All you need are three easy ingredients — all-purpose (or pastry) flour, salt and baking powder — and you have an easy substitution ready for any recipe that calls for self-rising flour to help those biscuits, pancakes, cakes and more fluff up.

So bookmark this recipe if you ever need it for the future. (Hint hint — tomorrow!)

How To Make Self-Rising Flour |

One quick note about the actual flour base in all-purpose flours. I have always used just traditional all-purpose flour in the substitution. But some brands (i.e. White Lily, King Arthur Flour and others) use cake or pastry flour in place of all-purpose, because it is low-protein. I’ve never found that it makes a huge difference. But if a recipe specifically calls for one of those, you might want to use cake or pastry flour instead.

How To Make Self-Rising Flour |

How To Make Self Rising Flour

Prep Time: 2 minutes

Total Time: 2 minutes

Yield: A little over 1 cup


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


Whisk all ingredients together until blended.

How To Make Self-Rising Flour |

filed in "How To..."

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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30 thoughts on “How To Make Self Rising Flour

  1. Since I can’t eat gluten do you think this would work with other nut flours such as coconut, almond or sunflower or a mixture.

    - Lori

    • Hi Lori,

      I’m working on a gluten-free alternative for this recipe right now. Still need to do some more recipe testing to give you a solid answer…


      - Ali

  2. I saw the post about whole wheat flour and was wondering if it would work also.

    - Michele

  3. Would a gluten free all purpose flour work in this?

    - VAl

  4. Would whole wheat flour work for this?

    - Kim

  5. Thank you so much for this! I’m often faced with having to bypass recipes I want to make when I don’t have self-rising flour on hand. Now those days are over :)

    - Sasha

  6. Have you tried this with whole wheat flour instead of white flour?

    - Lee

  7. perfect!

    - Amanda

  8. Thank you for this! I needed it for a recipe just this week, but didn’t want to go to the trouble of buying a whole bag. Pinned!

    - Courtney @ Neighborfood

  9. Wowoowoowowowo! you are my angel!! I always wonder what is in the self-raising flour. Whichever recipe calls for self-raising flour, I need to rush to store and buy that in order to make it. But more frustrating is the rest of the flour will sit there and forgotten…eventually to the garbage…. my dollars as well!
    Love your “formula” no more buying from the shore. You save my cents and dollars. Thanks.

    - Edna

  10. So nifty!! The last thing I need is ANOTHER bag of flour hanging around that I only use twice year – I’d totally rather make it from scratch!

    - Megan {Country Cleaver}

  11. This is so good to know! Thanks for sharing!

    - Rachel @the dessert chronicles

  12. Oh wow, that’s good to know!

    - Liz @ I Heart Vegetables

  13. I pretty much always keep most types of flours on hand, but for whatever reason I NEVER have self-rising. Thanks for the sub, I’ll definitely be using this!

    - Josie

  14. I had no idea that you could actually “make” this. This is a perfect example of why I prefer to cook and not bake ;)

    - Hannah @ CleanEatingVeggieGirl

  15. Thank you for this! I can’t tell you how many times I have passed up a recipe because self-rising flour isn’t something I usually keep on hand. Now it won’t be an issue!= )

    - Crystal | Apples & Sparkle

  16. I LOVE that graphic above! So creative! I love that all of this is something most of us already have in our pantry! Can’t wait for the biscuit recipe tomorrow!

    - Nicole ~ Cooking for Keepsc

  17. Wow, this is so useful! Definitely pinning for later-and the photos are gorgeous!!

    - Phi @ The Sweetphi Blog

  18. Love these photos!

    - dana

  19. This recipe has been such a lifesaver so many times! I agree with Lindsay – White Lily flour is a game changer. I buy it on Amazon because I found out after doubting for so long what a difference it makes!
    Love your graphic!

    - Kristen

  20. So great to be able to make this at home! Fun post!

    - Jenny Flake

  21. It’s great to be able to substitute in a pinch, but I will say there is no true substitute for White Lily flour in biscuits (something I didn’t learn until I moved to the South). The flour is made with a very specific kind of wheat, soft winter wheat, which makes the flour lower in protein/gluten and much lighter in texture than AP. I never thought there’d be much of a difference until I tasted biscuits side by side with and without it! I know it’s hard to find though outside of the South, so not even an option for many.

    - Lindsay

    • Yep. Unfortunately our stores don’t carry White Lily here (or if they do, I haven’t ever been able to track it down). When trying to make a substitution to use in a recipe that calls for that specific brand, I usually use pastry flour instead of all-purpose, which is a little bit closer to White Lily.

      Or maybe I just need to make a trip to Nashville to get some. :D

      - Ali

      • Bob’s Red Mill Unbleached White Pastry Flour is also made from soft winter wheat berries. I live in a White Lily-free area, and it’s a great substitute.

        - Shaina

  22. Awesome post! I never have this stuff on hand, so I adore this! Pinned

    - Taylor @ Food Faith Fitness