Homemade Self-Rising Flour (Small Batch)

Homemade self rising flour in a glass bowl.

Homemade Self-Rising Flour (Small Batch)

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The perfect substitute for store-bought self-rising flour, this DIY recipe uses only common pantry ingredients and has a gluten-free option.

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Prep Time 5

Total Time 5

Servings: 4 (about 2 cups)

Course: Dessert

Cuisine: British

Calories: 229

Ingredients Equipment Method Nutrition Notes

Ingredients

2 cups all-purpose flour or all-purpose flour gluten-free flour (see notes)
1 tablespoon baking powder
½ teaspoon salt

For gluten-free option:

½ teaspoon xantham gum if needed (see notes)

Equipment

Method

Place all of the ingredients in a large mixing bowl and use a whisk to incorporate everything well. See additional notes for gluten-free option.
2 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon salt, ½ teaspoon xantham gum
If you're not using your self rising flour right away, store in an airtight container in the pantry away from heat and light.

Nutrition

Calories: 229kcalCarbohydrates: 49gProtein: 6gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 610mgPotassium: 68mgFiber: 2gSugar: 0.2gCalcium: 186mgIron: 3mg

Notes

Gluten-free self-rising flour: Use an all purpose gluten-free flour blend; if it doesn't contain xantham gum, add ½ teaspoon to the recipe. If you have one, use a food processor rather than a whisk to process the flour fully. Process for 5 minutes and then store as above.

Storage: This flour can be stored for up to 3 months in an airtight container in a cool, dry place away from any heat or light sources.

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