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Jun 11, 2014 05:54 PM

I need help with Self Rising Flour

I've never used it. I've never even seen it.
I have a recipe that calls for 1/4 cup of the stuff.
I have baking soda, baking powder and everything else for baking cakes, cookies and breads but no Self Rising Flour.
How do I convert this 1/4 cup into 'normal' baking ingredients.

Thank You,

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  1. Making your own "self-rising" mix:

    So mix up a cup's worth, whisk it very well, and then use the 1/4 cup you need and store the rest. Whisk well before each use.

    1. You can make your own but the advantage of buying is you get a softer, lower protein flour. Hardly worth it if you just need 1/4c.

      1. As mentioned, I've never used it over the past 6o years. I'm not buying it fir just a 1/4 cup and I don't want to throw away 3/4 cups of flour.

        My new recipe entry(s) will be, instead of Self Rising Flour,

        1/4 cup KA flour
        A well rounded teaspoon Baking Powder
        1/8 teaspoon salt

        I think that'll do it. How about you?


        3 Replies
        1. re: thegrindre

          I think that's too much baking powder. I wouldn't use more than a level half teaspoon.

          1. re: Plano Rose

            For most recipes, 1 tsp baking powder or 1/4 tsp soda is enough to leaven 1 c flour. Many biscuit and other recipes call for more to get extra loft or an assured dramatic rise. Too much baking powder can give a metallic taste to baked goods, so I would not recommend more than 2 tsp per cup, or a half tsp per quarter cup (as Rose suggested).

            1. re: babette feasts

              what are you making? 1/4c might make 1 biscuit, the reason i buy self rising flour. i made some enchilada sauce the other day that used 1/4c self rising flour. i dont know why but since it was for thickening i think i used plain flour.

              if you use baking soda for rising you also need an acid like buttermilk. don't forget a little salt for flavor.

        2. I stumbled upon a little mini strawberry cobbler for one or two at most. I'm single and am trying to find and/or modify recipes for one or two people.
          This recipe calls for that 1/4 cup of SRF that I never use.

          I see my mistake. I meant 1/2.
          I'll cut the baking powder back to 1/2 teaspoon.

          Thanks everybody,

          1 Reply
          1. If you are using a British, Irish or Australian recipe that calls for "Self-Raising Flour", they don't add salt to that mixture (just flour and baking powder is added). Salt, if required, is added elsewhere in the recipe.
            To make British, Irish or Australian "Self-raising flour":
            Add 2 tsp of baking powder to each cup (250 ml - 150g) of plain (all-purpose) flour.