How to make self-rising flour

Making your own self-rising flour is easy! All you need is all-purpose flour and a little baking powder. Perfect for all your cake, muffin, and cookie recipes.

I don't use it enough always to buy large amounts. That's why I usually make it myself if a recipe calls for it.

This way, I avoid having to throw most of it away. Also, in some countries, it is often hard to find or not sold at all.

But don't worry, it is super easy to make your own with a few basic ingredients.

Instructions

I almost wouldn't it a recipe because it is so simple, but to make self-rising flour add one sachet or 15 grams of baking powder to 4 cups or 500 grams of flour.

Put the flour and baking powder in a mixing bowl and stir well. You can pass it through a sieve to get all the lumps out if necessary.

How to use self-rising flour

You can use it as a substitute for all your recipes that ask for flour and baking powder.

• Pancakes. You don't have to, but you can bake pancakes with self-rising flour. Not only Dutch pancakes, but it is also perfect for fluffy chocolate pancakes.
• Cake. You can also use it for baking your own cake. Add some cocoa powder for a marble cake or some yogurt into the batter for extra light and fluffy cake.
• Muffins and cupcakes.
• Bread. Some bread recipes you don't make with yeast but with baking powder. For those recipes, this recipe is perfect.
• Cookies. Cookies like speculaas, oatmeal cookies, pepernoten, snickerdoodles, or any cookie recipe containing baking powder.

Equipment

• A bowl and a spoon or whisk. It is also helpful to keep a strainer handy to remove any lumps from the baking powder.
• Scales to weigh out the flour. It is important to weigh the ingredients to get the right ratio of flour to baking powder. This is best done with a digital kitchen scale instead of cups.
• Empty mason jar. Self-rising flour lasts the longest if you store it airtight and dark. Large glass weck jars are perfect for this.

Storage

Self-rising flour stays good for about a year if you store it in a cool, dry place. I like to store it in a mason jar or empty jam jar if I don't have that much so I can be sure no moisture will get to it.

It is important to note that the baking powder will deteriorate over time, so I recommend making small batches. You can always make some more if needed.

More pantry staples to make yourself