Baking 101: Make Your Own Self-Rising Flour and Cake Flour

What is it about the holiday season that brings out the baker in everyone? Seriously, it seems like even the most die-hard “non-baker” is elbow-deep in flour, butter and cinnamon as soon as the first autumn leaf hits the ground.

And I love it: home-baked desserts are truly so superior to store bought, and make a lovely gift to bring or serve around the holidays.

If you bake year-round, on a regular basis, you likely have an extensive collection of ingredients in your pantry — including several varieties of sugars, flours and extracts. But what if you’re a “seasonal” baker? Do you really need to buy a box of self-rising or cake flour for that recipe you might roll out only once or twice a year?

Absolutely not. Truth is, you can easily make your own self-rising and cake flours, using ingredients you probably have in your kitchen right now. Even better? You can make only the amount you need for your specific recipe, resulting in zero waste. Better still? When you make your own you know that the ingredients are fresh. This is especially important for self-rising flour, where the leavening agents are critical to a successful recipe.

Here’s how to make your own self-rising and cake flours!

Note: The amounts indicated are for one cup of flour. For amounts greater than one cup, double or triple the ingredients accordingly.

Self-Rising Flour
courtesy of Joy of Cooking

self rising flour

self rising flour

Self-rising flour is simply flour that has the leavening agent – baking powder – already added, along with a little salt.  For every cup of self-rising flour, you’ll need:

1 c. all purpose flour
1 1/2 t. baking powder
1/4 t. salt

Sift all ingredients into a bowl. Whisk thoroughly to evenly incorporate.

Cake Flour
courtesy of Joy of Cooking


cake flour

cake flour

What’s the difference between cake flour and all purpose? It’s all about the protein content. Cake flour has a lower protein content, which inhibits the formation of gluten – this results in a lighter and more tender cake. For a tea loaf or pound cake this isn’t critical, but you’ll want to definitely use cake flour in cakes such as chiffon and angel food.

To make a cup of cake flour: Start with a cup of all purpose flour. Remove 2 T. of the flour and add 2 T. of corn starch back in. Sift several times to thoroughly distribute the corn starch.

Article Posted 5 years Ago

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