If a recipe calls for self-rising flour and you don’t have any, don’t worry as Here are three simple steps to make your own self-rising flour substitutes: all-Purpose Flour, baking Powder, and salt!
What Is Self-Rising Flour?
Self-rising flour is a variety of flour that combines these three key ingredients. It’s a great option for when you’re in a rush and need to bake something quickly for breakfast. You will more commonly find self-rising flour in Southern baking recipes.
Best Substitutes for Self-Rising Flour
All-Purpose Flour + Leavening Agent (Such as Baking Powder)
The best replacement for self-rising flour is a combination of white flour and a leavening agent. There are two types of leavening agents that you can use to make your own self-rising flour:
- Baking powder: 3 cups of flour + 2 teaspoons baking powder
- Baking soda + cream of tartar: Combine ¼ tsp of baking soda and a ½ tsp of cream of tartar to make 1 full teaspoon of baking powder.
- Baking soda + buttermilk: Combine ¼ tsp of baking soda with a ½ of a cup of buttermilk to make 1 full teaspoon of baking powder. If you don’t have buttermilk, use yogurt or sour milk.
Whole-Wheat Flour + Leavening Agent
Whole-wheat flour is a healthy, nutritious alternative to all-purpose white flour. It contains the bran, endosperm, and germ – valuable components of the whole grain that are missing when white flour is refined.
Whole-wheat flour creates a heavier batter or dough than white flour, so it’s best to use it in recipes that call for heavy consistency (such as breads and muffins), but not for ones made with a light consistency (like cakes and other pastries). When substituting whole-wheat for self-rising whole-wheat, remember to include an additional leavening agent.
Rice Flour + Leavening Agent
Rice flour is a gluten-free alternative to wheat flour. It’s usually used in recipes where liquid and/or fat already exist, as flour typically absorbs these elements readily.
This means that batters may need to sit for a while before they can be baked. Minimize this effect by combining rice flour with other types of flour.
Oat Flour + Leavening Agent
Oat flour is a whole-grain alternative to self-rising flour that you can easily make yourself. It requires more leavening agent than other flours to ensure proper rise.
You will need to use extra baking powder or another leavening agent to ensure the proper rise of your end product.
Try adding 2.5 teaspoons (12.5 grams) of baking powder per cup (92 grams) of oat flour.
Coconut Flour + Leavening Agent
This is a gluten-free option as coconut flour is made from coconut meat. Try adding 3 teaspoons of baking powder per cup of coconut flour.
Quinoa Flour + Leavening Agent
Quinoa flour is a high protein, gluten-free flour that’s good for muffins and quick breads. It can be used on its own, but it’s best when used with another type of flour because it’s quite dry.
Ground nuts such as almonds are often made into flour. Due to their low gluten content, ground nuts do not provide adequate structure for baked goods when used in place of wheat flour.
The most common nut flours are:
Note: Nut flours can be used in a variety of ways from pie crusts, to muffins, to cakes, cookies and breads.
What Leavening Agent Should I Use?
Both baking soda and baking powder help create a fluffy, light baked good. Baking soda is alkaline and requires an acidic component to activate.
Baking powder is a product that includes both baking soda (which needs an acid to activate) plus an acid already mixed together, so it is ready to go as soon as it is hydrated.
Pro Tips: Baking soda is three times more powerful than baking powder per teaspoon.
Tips for Making the Substitutes Ahead of Time
You can either make a homemade substitute in large batches and keep in an airtight container to use when needed, or alter your recipe on demand to reflect this substitution.
If you do pre-make your own self-rising flour, make sure to whisk the flour thoroughly before each use so that all of the ingredients are evenly distributed.
Ways To Use Self-Rising Flour
If you want your biscuits to properly rise, you need to use self-rising flour. Recipes that fall into the “quick bread” category, such as American biscuits, scones, quick loaf breads, muffins, pancakes, and waffles rely on the chemical leavening agent for most of their rise. Many Southerners swear by self-rising flour because it makes biscuits quicker and easier to make.
How to Make Homemade Self-Rising Flour Substitute
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- Follow the ratio of ingredients you’re using as a substitute for every one cup of self-rising flour your recipe calls for.
- Using a whisk, blend all the ingredients together.
- Make a larger batch and store in an airtight container for safe keeping. Whisk the flour thoroughly before using, in order to ensure all the ingredients are completely blended.