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Self-Rising Flour

Self-Rising Flour

Southern recipes often call for self-rising flour, and there was a time when it was available only in the South. Now it is readily available across the United States. Southerners use self-rising flour in breading for fried chicken, for cornbread and biscuits, and for cakes, pancakes and cobblers. Self-rising flour is convenient and saves some time and cleanup.

If a recipe calls for self-rising flour and you only have all-purpose flour, here's how you can make your own.



  1. Measure the desired amount of flour into a separate container.
  2. For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.
  3. Use a whisk or fork to blend the mixture thoroughly before you use it in a recipe.


You can use self-rising flour in yeast bread or roll recipes, but you'll need to omit any salt called for in the recipe.

If you use self-rising flour as a substitute for all-purpose flour in a quick bread or muffins, omit salt and baking powder and add 1 1/2 extra teaspoons of the self-rising flour for each cup of all-purpose flour.

Self-rising flour does not contain baking soda, so when substituting for all-purpose flour add baking soda if it is an ingredient in the recipe.

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