by Texas Homesteader ~
Oh no! Your recipe calls for self-rising flour and all you have is all purpose flour. What will you do?
Must you stop mid-recipe and head to the store, plunk down money for MORE flour and then head back home before finally resuming your recipe?
Nope. You can make your own self-rising flour in a flash.
No, really – I mean it! Check out this helpful Homestead Hack.
Our Homestead Flour Needs
Almost all of my typical Homestead recipes call for all-purpose flour. Things such as:
- RancherMan’s favorite Honey/Oat Sandwich Bread,
- Chunky Apple/Cinnamon Muffins
- Jalapeno/Cheese Beer Buns
- No-Knead Rosemary Skillet Bread
- Basic Beer Bread Recipe
- Rosemary/Cheddar Beer Bread
- Pesto/Dried Tomato Beer Bread
- Country Style Buttermilk Biscuits
- Mix-N-Pour Tortillas
- Rosemary & Garlic Crackers
- Honey Graham Cracker Recipe
- Cantaloupe Bread With Pecan Praline Topping
- Blueberry Muffins
- Chicken & Dumplings
…and many MORE!
See what I mean? There are very few things in my Homesteader recipe repertoire that requires self-rising flour. Almost everything I typically make uses all-purpose flour instead. So I don’t typically keep self-rising flour in my pantry.
Past Experience With Buying Self-Rising Flour
Oh I’ve purchased self-rising flour before, don’t get me wrong. But after I used it for that one recipe, it took me a long to use the rest of the bag. So long, in fact, that by the time it was needed my recipe was a big FLOP.
Apparently the ingredients in the self-rising version that made it self-rising had gotten old enough to have lost their punch.
As a result, my cobbler didn’t rise nor did my casserole recipe turn out right. But of course that occurred on the evening when I’d invited my parents to join us for supper. How embarrassing!
“No, really mom & dad… I really do know how to cook! Never mind that not one, but BOTH recipes flopped…”
Although I keep only all-purpose flour in my pantry, from time to time (as painfully & embarrassingly demonstrated above) there are times when a recipe will call for self-rising flour instead.
Don’t take the chance on your recipe failing by using all-purpose flour instead. And if your flour has been in storage for long, don’t take the chance (like I did) that it will be fresh enough for the ingredients to actually be active.
Learn from my bad experience & save yourself the embarrassment. Trust me on this. LOL.
Need Arises For Other Flours
Occasionally there’s a need for me to have a different kind of flour available for my cooking. Like when I make my own Oat Flour for when I’m baking up RancherMan’s honey/oat sandwich bread. But sometimes I still have need for other kinds of flour too.
For instance, a few days ago I’d decided to try a new recipe. I’d scanned the ingredients and knew I had everything in my pantry the recipe required.
But I overlooked the fact that it called for self-rising flour instead of all purpose flour. Y’all know as much as RancherMan LOVES bread that I always have all-purpose flour in my pantry.
But self-rising flour is used in my kitchen way less frequently. Really, the only thing I use it for regularly is cobblers, primarily for my Blackberry Cobbler recipe.
So I don’t often have self-rising flour available in my pantry.
No worries. I’ll just make my own fresh self-rising flour instead. It’s easy and I only need to add two tiny ingredients – baking powder and salt.
My recipe called for a cup of self-rising flour so that’s the quantity I’m showing in the recipe below.
If you find yourself needing more than a single cup just increase the recipe below by the number of cups of self-rising flour you need in your own recipe.
Making Self-Rising Flour From All-Purpose Flour
To make my self-rising flour first I measured my single cup of all purpose flour. Then I stirred in 1.5 teaspoons of baking powder and a tiny ¼ teaspoon of salt.
See what I mean? Heck it almost takes more time to fetch the baking powder and salt from the kitchen cabinet than it does to make a cup of self-rising flour from all purpose flour. Because afterwards – literally seconds later I have self-rising flour instead!
So next time you find yourself needing self rising flour, don’t despair. Whip it up in seconds.
The recipe for each cup of flour needed follows. But be sure to check the handy list below for a few of my favorite Homestead kitchen hacks.
I share how to tell if your baking powder is good, and how to expand your muffin pan when you still have muffin batter to bake, among many other helpful tips. I’m sure you’ll find a tip to save YOU time in the kitchen too!
MYO Self-Rising Flour - 1 Cup
Don't have self-rising flour for your recipe? No worries, you can make it yourself in minutes using only 3 ingredients: All-purpose flour, baking powder and salt. Multiply this recipe by the number of cups required in your recipe. What a handy hack to use in your kitchen. #TexasHomesteader
- 1 cup All Purpose Flour
- 1-1/2 teaspoons Baking powder
- 1/4 teaspoon Salt
Mix all ingredients in a small dish to make self-rising flour.
Other Kitchen Hacks
- Paper Napkins In A Paperless Kitchen
- Make Your Slow Cooker More Efficient
- Keep That Broccoli Fresh
- What Do The Dates On Food Packages Actually Mean?
- Heat-Free Way to Peel Tomatoes
- Peel A Whole Head Of Garlic Cloves In Seconds
- Easier Deviled Eggs – No Mess!
- MYO Crispy Taco Shells CHEAP
- Tame Kitchen Appliance Cords
- Expand Your Muffin Tin Capacity With Canning-Jar Rings
- How To Tell If Your Baking Powder Is Still Good
- Easily Opening Those Stubborn Jars
- Sauté & Freeze Onions For Kitchen Convenience
- Roasting Peppers Quickly On Gas Stove Top
- Our Endless Soap Dispenser Setup
- …and many MORE!
C’mon by & sit a spell! Come hang out at our Facebook Page. It’s like sitting in a front porch rocker with a glass of cold iced tea. There are lots of good folks sharing!
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