How to Make Self-Raising Flour in 2 Easy Steps

Self-raising flour is easier to make than you’d think. Keep reading to find out how to make self-raising flour in just two easy steps…

Self-raising flour is easy to make and only takes a few minutes. So, if you’re baking and run out of self-raising flour, you can easily make it yourself. Save this article for when you need a self-raising flour recipe, if you need to know how to store it and more!

Head to your local supermarket or grocery store for the two ingredients listed below and follow our easy steps to make your own self-rising flour.

Photo by Simona Sergi on Unsplash.

What’s the difference between plain and self-raising flour?

The difference between plain and self-raising flour is that self-raising flour has a raising agent and sometimes salt in it. If you use plain flour, you have to add your own raising agents and salt separately to ensure your baked good rises.

When should you use self-raising flour?

Self-raising flour is the key to making your baked good raise. You can use self-raising flour for simple recipes like pancakes or biscuits to make them thick and fluffy. Self-raising flour can also be used for pizza dough, muffins and certain bread types.

How to make self-raising flour:

To make self-raising flour, you’ll need plain flour and baking soda.

  1. Add 2 teaspoons of baking powder to every 150g of plain flour. 
  2. Sift the baking soda and flour together to ensure the baking powder is evenly distributed throughout the flour.  Or, you can whisk the ingredients together in a bowl. 
  3. Use however you need!

How to store self-raising flour.

Storing self-raising flour is important to ensure it stays fresh and lasts long. Simply store the flour in an airtight container in a dark and cool place. This way, you’ll be able to keep the flour for whenever you want to use it and don’t have to worry about buying new flour every time.

You can store your self-rising flour in the back of your pantry or even your fridge, ensuring the container is airtight and keeping water out of your flour. If water gets into your flour, mould and bacteria will grow. 

This is because if the flour is stored at room temperature, it can last 3 months and if stored at a cooler temperature it can last 6 months. If the flour is stored in your refrigerator it can last a year, and if in the freezer, two years.

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      Chloe Thistle

      Junior Marketing Administrator

      Chloe Thistle is a Junior Marketing Administrator at Localsearch, bringing her talents and background in digital and social media marketing to her role. She has sharpened her marketing skills across many different industries, including entertainment, fashion and in the B2B field. In her spare time, Chloe can be found either lounging at the beach or five coffees deep at one of her favourite local cafés. No stranger to adventures, she’s trekked to Mt. Everest Base Camp — fueled by coffee of course — has completed the Kokoda Challenge and is always looking for the next mountain to climb! Chloe loves looking for ways to combine her passions for adventure, sustainability and marketing, always chasing the latest trends in both marketing and fashion. Now, she’s utilising her vast life and digital marketing experience to blog and assist in the content with the Localsearch Marketing Team.