Bold Baking Basics, Homemade Ingredients

How to Make Self-Raising Flour

4.71 from 17 votes
Learn how to make self-raising flour so you can use it anytime you want in your baking to make lovely cakes and other baked goods.
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Hi Bold Bakers!

I use Self-Raising flour in a lot of my cake recipes. It’s quite a common flour to use in your baking in Ireland. However it is not always available in stores around the world. I don’t want a simple thing like flour to keep you from making my recipes so I’m going to show you how you can make it easily yourself. You will get the same results as store bought, and you can make it just as you need it. What do you need? All purpose flour and baking powder, that’s it!

Working as a professional chef I have learned a lot of tip and tricks over the years. Now I’m going to show you some Bold Baking Basic that will equip you with the tools and skills to be able to tackle any baking endeavor in the kitchen.

How to make your own flour is important because every country sells different products. Also, find out how to make your own Cake Flour for the softest results.

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In the U.S., salt is often added to their Self-Raising Flour. I choose not to but you can add 1/4 tsp per cup of flour. If you dip your finger into American Self-Rasing flour you will absolutely taste the salt. I always use salted butter and add salt into my baking so I choose not to add it to my flour mix.

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This Self-Raising flour can be used in my Sticky Toffee Pudding in a Mug and many more of my Big & Bold recipe. And you can get more Bold Baking Basics including my Best Ever Buttercream Frosting, DIY condensed milk, How to Temper Chocolate and many more!

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How to Make Self-Raising Flour

4.71 from 17 votes
Learn how to make self-raising flour so you can use it anytime you want in your baking to make lovely cakes and other baked goods.
Author: Gemma Stafford
Servings: 1 cup
Prep Time 5 mins
Total Time 5 mins
Learn how to make self-raising flour so you can use it anytime you want in your baking to make lovely cakes and other baked goods.
Author: Gemma Stafford
Servings: 1 cup

Ingredients

  • 1 Cup / 5oz / 150g all purpose flour
  • 2 teaspoons of baking powder

Instructions

  • For every 1 cup of flour you need, simply add the baking powder to the flour. Sift the flour and baking powder together into a bowl before using, to make sure the baking powder is thoroughly distributed.
  • Label an airtight container with the name and date so you remember what it is and when you made it. Use within 8 weeks.

 

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Comments & Reviews

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suzyqsews
Member
suzyqsews
5 months ago

Hi Gemma,
I’ve been making bread for years and years. One of the things that bread bakers need to know is that different flours are made from different kinds of wheat.
I would suggest, as a reference, that all beginning bread makers or even those that are not beginners and have questions about flour and bread making, access the ‘King Arthur” web site. They can answer any questions about flours and bread making.
I don’t know if you allow a comment such as this, but thought it might be helpful.
I want to thank you for all of your help and recipes.
Suzanne

Nona
Member
Nona
10 months ago

Hi Gemma, I’ve read/watched your recipes for a long time now but today I noticed something different that I hadn’t noticed before. Your recipe calls for 1 c (5oz). I was always under the impression that a cup is a cup (but to me I know it as 8 oz). Have I lost it or is there an actual difference. I’m wanting to try out your scones recipe. I don’t want to add more flour than necessary! Thanks. I always enjoy your enthusiasm for baking. Love the accent and watching all the delicious things you make.

Outlander
Guest
Outlander
2 months ago

I make up 1 kg self raising flour at a time rather than for each recipe, I use the following:
1 kg palin white flour
5 level tbl baking powder
2 level tsp bicarbonate of soda
2 level tsp salt (optional)
Sift altogether 5 times and store in an airtight container out of the day light, light and heat affect the flour so keep it cool and dark.

Catherine
Guest
Catherine
2 months ago

Can this flour be kept in the freezer? I keep my flours in the freezer and it is fine. Just wondering if it nis not all used up or is it just better to make as you need it. Thanks.

gg
Guest
gg
5 months ago

Should I use this self-raising flour or your cake flour in a cake?
It’s my first attempt at baking ever and i really don’t want to mess up haha

Kate
Guest
Kate
7 months ago

Don’t skip the sifting step! I was distracted and didn’t notice it and had some lumps of baking powder in my scones. Ouch. (Note to self — In the future always in any recipe at least sift the baking powder so there aren’t little baking powder rocks!)

sadiqa
Guest
sadiqa
10 months ago

hi,im from malaysia
for making s.r flour,im using 300g of cake flour,so do i add 4tsp of baking powder?

Zaheera Jinnah
Guest
11 months ago

Hey there
Love your awesome recipes
Tried quiet a few esp the cookies n pizza dough
Thanks alot ????
Love from South Africa
Please follow us on Instagram

Bjpickens
Member
Bjpickens
1 year ago

I have never seen pastry flour in the grocery stores anywhere. Do you have a recipe for pastry flour or could cake flour be used in its place in a recipe?

Karen Ehrenberg
Guest
Karen Ehrenberg
1 year ago

My scones turned out drier and doughier than expected. I did add about 1/4 cup more sugar. Could this have affected it? Otherwise, i followed it exactly. Did all by hand. Does it mean I worked to dough too much? I had to work it a bit, it wouldn’t go together otherwise.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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