Step 1

Start with 1 cup (150 g) of all-purpose flour. Sift the flour into a large mixing bowl. If your recipe calls for more flour, simply increase the proportions.

Step 2

Add 1½ teaspoons (6 g) of fresh baking powder. Make sure that the baking powder is fresh. If the baking powder is not fresh, your self-rising flour will not work as well.

Step 3

Add ¼ to ½ teaspoon (1.4-2.8 g) of salt. Take a look at your recipe. If your recipe already contains salt, about ¼ teaspoon (1.4 g) of salt added to your all-purpose flour will do. If your recipe does not contain salt, bump it up to ½ teaspoon (2.8 g) of salt.

Step 4

Include ¼ teaspoon (1.25 g) of baking soda if your recipe calls for buttermilk, cocoa, or yogurt. These ingredients require a little extra raising power. The baking soda (in addition to the baking powder) will give them just that.If you are not baking with buttermilk, cocoa, or yogurt, you do not need to add the baking soda.

Step 5

Sift the ingredients together to make sure they are evenly combined. Use a whisk or fork to mix them together.

Step 6

Use the flour in your recipe. Keep in mind, however, that store-bought self-rising flour is made from a slightly different wheat. Whatever you are baking will not be quite as tender.You should be able to use your homemade self-rising flour for a variety of recipes calling for standard self-rising flour, including biscuits and dumplings.

Step 7

Store any leftover flour in an airtight container, and write the expiration date. Note the expiration date on your baking powder. This is when your self-rising flour will expire too. Copy the expiration date from your baking soda into your self-rising flour container.