Homemade Self Raising Flour

Follow my simple recipe and learn how to make self raising flour from scratch using just two ingredients - plain (all purpose) flour and baking powder.

5 from 3 votes

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Course: baking

Cuisine: Australian recipe

Prep Time: 2

Total Time: 2

Servings: cup

Calories: 459kcal

Author: Lucy - Bake Play Smile

Cost: $1

Ingredients

Small Batch (1 Cup)

2 teaspoons baking powder
1 cup plain flour all purpose flour

Large Batch (4 Cups)

8 teaspoons baking powder
4 cups plain flour all purpose flour

Instructions

Using a sieve, sift the baking powder and plain (all purpose) flour together into a bowl.
Note: If you don't have a sieve, you can whisk the baking powder and plain flour together in a bowl.
Use as a replacement for the self raising flour ingredient in your desired recipe or store until required.

Notes

RECIPE NOTES

Self raising flour and self rising flour are not the same - my recipe teaches you how to make the UK/Australian/NZ variety of self raising flour using plain (all purpose) flour and baking powder.

Measuring a level teaspoon - It's important to ensure that you use a level (not heaped) teaspoon when measuring baking powder. To correctly measure a teaspoon of baking powder, shake or stir the container first then take a slightly heaped scoop. Use a knife or flat edge of a container to level off the powder.

Making a larger quantity or bulk batch - ensure that you maintain the ratio of 2 teaspoons of baking powder to every 1 cup / 150g / 6 oz of plain (all purpose) flour.

Sifting - it's important to sift the baking powder and plain flour together to ensure the leavening agent is evenly dispersed.

Storing - Store self raising flour in an airtight container in a cool, dry place. It's best to use self-raising flour within 1 year.

Nutrition