What is Self-Rising Flour?

Chances are you’ve seen a recipe that uses self-rising flour and you scratched your head.

Flour drawn into a heart


Selfrising flour is a combination of ingredients you probably already have in the pantry: all-purpose flour, baking powder, and salt. 

You can make a small batch for one recipe or a larger batch to store in the pantry. Self-rising flour can easily be swapped in recipes that use all three ingredients, see instructions below!

What is self rising flour?

It is simply all-purpose flour pre-mixed with salt and baking powder. Nothing magical or secretive. It can easily be made at home.

In fact, I don’t keep actual self rising flour in my pantry, I just use this simple recipe to blend it together when needed.

homemade self-rising flour in a wooden spoon
homemade self-rising flour in a wooden spoon

Baking powder is a leavening agent made from bicarbonate and a weak acid mixed with a buffer of cornstarch. Sounds appetizing, right?

Well, baking powder is the key ingredient in making your baked goods fluffy, voluminous and also a gentle crumb.

How do I make self-rising flour at home?

It is easy! All you need is 3 simple ingredients:

  • Flour
  • Baking powder
  • Salt

To combine them, do not stir. You’ll want to whisk or sift them together to evenly distribute the ingredients. If they aren’t equally combined, you’ll end up with lopsided baked goods due to the cluster of baking powder in one area.


What recipe can I use self-rising flour in?

Two of the most popular on my site are Ice Cream Bread and Cheddar Beer Bread, but it is also popular in cornbread and biscuits.

Even if the recipe doesn’t call for self-rising flour and you have it, you can typically swap it out, just omit additional salt and baking powder from the recipe you are following.

Why is it called all-purpose flour? Because it is the most basic and simple of the flours. It is striped of it’s brown exterior and then bleached. It is the most verstile, but also lacks nutrients and other beneficial properties of other specifically flours.

However, if the recipe does not call for those two ingredients, you are better off using an all-purpose flour.

Here are more recipes that use self-rising flour:

Chocolate Ice Cream Bread is an easy and fun way to use ice cream using just a few common kitchen ingredients. Add cookie frosting and colorful sprinkles for a surprisingly good munchie. #icecreambread #chocolateicecream www.savoryexperiments.com

Chocolate Ice Cream Bread

Chocolate Ice Cream Bread is a fun way to use ice cream using just a few common ingredients. Add frosting and sprinkles for a surprisingly good munchie. 
See The Recipe!
straight on shot of stack of hoe cakes

Hoe Cakes

Buttermilk and cornmeal pancakes are perfect for breakfast, a snack and even brinner.
See The Recipe!

How long does self-rising flour last?

It will last the same amount of time that store bought self rising flour will, for about a year before the active ingreients start to lose their potenecy.

Store in an airtight container at room temperature. Some folks like to freeze or chill flour to help preserve it, but if you plan to use it within 1 year, this isn’t necessary.

homemade self-rising flour for Pinterest

Self-Rising Flour

4.60 from 5 votes
Selfrising flour is a combination of ingredients you probably already have in the pantry: all-purpose flour, baking powder, and salt. 
Prep Time: 2 minutes
Total Time: 2 minutes
Servings: 1




  • Whisk or sift together all ingredients and use in your favorite recipe that uses self-rising flour.
  • If you've tried this recipe, come back and let us know how it was!


Calories: 461 kcal, Carbohydrates: 98 g, Protein: 13 g, Fat: 1 g, Saturated Fat: 1 g, Sodium: 1171 mg, Potassium: 740 mg, Fiber: 3 g, Sugar: 1 g, Calcium: 279 mg, Iron: 6 mg
Author: Jessica Formicola
Calories: 461
Course: Condiment
Cuisine: American
Keyword: self rising flour
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
Jessica Formicola in her ktichen

About the Author

Chef Jessica Anne Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal, Mashed and more!

Read More About Jessica

4.60 from 5 votes (2 ratings without comment)

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Questions and Reviews

  1. Looking forward to making this bread but… do we cook covered or uncovered and at what temperature?

  2. 5 stars
    I’m still learning from you, but I’m trying to reach my goals. I absolutely enjoy reading all that is posted on your blog.Keep the stories coming. I liked it!

  3. 5 stars
    Thank you for the easy recipe. I want to make Naan bread and it calls for self rising flour. It will take a few more steps to make this, but i can tell, it will be worth it. This way, i can use my unbleached flour.

    1. Yep! I don’t find it necessary to buy a whole different type of flour and it comes together so easy. It will really only take you an extra few minutes.