The Washington Post

Self-Rising Flour

Self-Rising Flour 1.000

Scott Suchman for The Washington Post; food styling by Marie Ostrosky for The Washington Post

Jul 23, 2021

Self-rising flour, popular in many Southern recipes, is a lower-protein all-purpose flour that is mixed with baking powder and salt. Readily available in many Southern grocery stores, self-rising can be tricky to find elsewhere. Luckily, it's a cinch to make at home. Keep in mind: If using a higher protein all-purpose flour, your crumb will be a bit tougher/sturdier than with the softer flour variety.

Storage Notes: It's best to mix self-rising flour as you need it, as exposure to air will oxidize the mixture and lessen its efficacy. However, it can be stored in a cool, dark place for up to 2 weeks.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1 servings; makes 1 cup

  • 1 cup (125 grams) all-purpose flour or gluten-free all-purpose flour mix such as Bob's Red Mill Gluten-Free 1-to-1 Baking Flour
  • 1 1/2 teaspoons (6 grams) baking powder
  • 1/4 teaspoon fine sea salt or table salt

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In a medium bowl, whisk together the flour, baking powder and salt until thoroughly combined.

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Recipe Source

Adapted from King Arthur Baking and other Internet sources.

Tested by Olga Massov.

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Nutritional Facts

Calories per serving: 458

% Daily Values*

Total Fat: 1g 2%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 1066mg 44%

Total Carbohydrates: 97g 32%

Dietary Fiber: 3g 12%

Sugar: 0g

Protein: 13g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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