Homemade Self-Raising Flour | DIY
This homemade self-raising flour is easy to prepare and makes a fine addition to your pantry staples. I love using it for muffins, pancakes, scones and yeast-free breads like banana bread.
Self-raising flour wasn’t a flour I paid attention to when I was baking as a young adult. I didn’t know what it was made of or what it could be used for. It wasn’t until I started making food from scratch that I paid closer attention.
While self-raising flour is relatively cheap to purchase from the shops, I’m not too keen on reading all the numbers on the ingredients list. With that being said, nothing beats making your own recipes and meals from scratch, so if you’re looking for an easy challenge, then this recipe is for you!
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This recipe is made in bulk to save time (for my full-time bakers 😉). However, SR flour is known to have a shorter shelf life as the baking soda/powder begins to lose its effectiveness when exposed to the other ingredients and, of course, air. If you don’t have the space, then halve the quantities listed below.
It’s always a good idea to store your SR flour in an air-tight container in a dark, cool place. I label mine with the date it was made and an expiry date of 12 months.
Self-Raising Flour Ingredients
5kgs All-purpose flour
125g Cream of tartar
60g Sodium carbonate/baking soda
1 tsp Tartaric acid
Sift flour and other ingredients into a large mixing bowl and mix thoroughly to combine.
Make sure to sift it again as you transfer the self-raising flour into your air-tight container.
Label your self-raising flour with the date you made it and an expiry of 12 months.
Store in a cool, dark place.
Let me know in the comments below how your flour turned out. And most importantly, happy baking 🙂
More recipes here:
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- BEST Homemade Pasta Recipe
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DIY Self-Raising Flour Recipe
This homemade self-raising flour is easy to put together and makes a fine addition to your pantry staples list! I love using it for muffins, pancakes, scones and yeast-free breads like banana bread.
Ingredients
- 5kgs All-purpose flour
- 125g Cream of tartar
- 60g Sodium carbonate/baking soda
- 1 tsp Tartaric acid
Instructions
- Sift flour and other ingredients into a large mixing bowl and mix thoroughly to combine.
- Make sure to sift it again as you transfer the self-raising flour into your air-tight container.
- Label your self-raising flour with the date you made it and an expiry of 12 months.
- Store in a cool, dark place.
Notes
This recipe is made in bulk to save time (for my full-time bakers ). However, SR flour is known to have a shorter shelf life as the baking soda/powder begins to lose its effectiveness when exposed to the other ingredients and, of course, air. If you don’t have the space, then halve everything you see below.
