This homemade blend works perfectly for biscuits, pancakes, and quick breads. If a recipe calls specifically for self-rising flour, go ahead and sub this in without a second thought. Your scones will be just as fluffy, and your muffins will rise with pride. You’ll probably even get a smug sense of satisfaction.
But here’s the catch: don’t use this for yeast breads. If you are making a sourdough or a classic artisan loaf, the baking powder will just sit there and do nothing, then your bread will look like a sad, flat pancake. That’s a rookie mistake, and I’ve made it. You don't need that kind of heartbreak in your kitchen.
How Do I Make All Purpose Flour Into Self Rising | Detroit Chinatown
Storage? Just Don’t Be Lazy
If you make a big batch for future use, which is totally genius by the way, store it in an airtight container. Keep it in a cool, dark place. And please, please label it. You do not want to grab this thinking it’s regular flour for a roux. That roux will be bubbly and weird, and your gumbo will taste like a science experiment.
I like to write the date on the container with a sharpie. Baking powder does lose its power over time (about 6 months), so don’t hoard it like flour-based gold. Use it, enjoy it, and then make more when you run out. It’s a gentle, forgiving cycle.
