If you’re one who buys specific flours to bake with: self-rising, bread, all-purpose, 00, biscuit, etc.; then scroll along! This one isn’t for you. This kitchen hack is for the ones like me who keep one single flour in their home or mill her own wheat berries. Here is the easiest way to have self-rising flour in your kitchen with a quickness.
This post contains affiliate links, which means I make a small commission at no extra cost to you. Always shop small, local, and/or direct when you can, though!
Pantry Staples will help you!
Baking and cooking in a from scratch kitchen means there are some items that must stay in your pantry and spice cabinet at all times.
Pantry staples just help you make homemade meals much easier.
Each homemaker’s kitchen is going to vary with her list of pantry staples but here is mine and it has been serving me well in the last 15+ years I have been a homemaker and stay at home mom:
Go ahead, click the pic to save this list for yourself!
How to make self-rising flour FAST!
Per 1 cup of all-purpose flour you will need:
1 1/2 teaspoon baking powder
1/2 teaspoon salt (like Redmond’s Real Salt)
First, whisk together the dry ingredients then move on to your recipe that calls for self-rising flour!
That’s seriously it. It’s that easy!
Quick Biscuits using self-rising flour
Breakfast biscuits need not take all morning and your entire kitchen to make!
These little rounds are perfect and so dang easy to make.
QUICK BISCUITS RECIPE (only 3 ingredients: self-rising flour, heavy whipping cream, and a little more salt!)
These perfect quick breakfast biscuits are fantastic with homemade jam:
What’s your staple favorite all-purpose flour?
It once was Arrowhead Mills Organic All-Purpose Unbleached flour but now that I am using Azure Standard drops for my monthly organic groceries in bulk, it’s now their organic all-purpose flour in 25 lb bags! If you find an Azure drop near you to use, use code KatieJohnson25 then you’ll get your own code to share with friends.
We are trying to incorporate more freshly milled wheat berries into our baked goods because freshly milled whole wheat berries with the germ and the bran and all the things is where ALL the good nutrients are!
Commercialized flour like store-bought in the bag has been stripped of all it’s goodness and then fortified with the vitamins and minerals that were taken away.
Hmmmm… that doesn’t make a ton of sense, does it? No, it doesn’t. Because you are basically left with lifeless flour. We once used to be able to live off bread because it contained all the nutrients we needed. Not so today with bagged grocery store flour.
Why not just KEEP the real vitamins and minerals in it? You’re gonna want to deep dive into that one and I recommend starting with this podcast by Simple Farmhouse Living featuring Bread Beckers.
VERY INFORMATIVE about bread, wheat, gluten, and our society’s growing epidemics!
Can I make freshly milled flour into self-rising flour?
Yes, you can use freshly milled wheat berries!
Same recipe as above.
Important things to note about freshly milled flour:
- the texture will be different in your final baked product than with white flour
- if using soft wheat berries, use 1 1/4 cup of wheat berries to make 1 cup of all-purpose flour
- if using hard wheat berries, use 1 cup of wheat berries to yield 1 cup of all-purpose flour
- you may add up to 2 teaspoons baking powder per 1 cup of flour if you prefer
This is the countertop grain mill I use: NutriMill Harvest Grain Mill (not affiliated; no longer on Amazon). You can also get the grain mill attachment for your Kitchen Aid Standing Mixer. I have heard some say it does not grind the berries as fine as some would prefer.
Regardless of the grain mill you get, remember that the flour consistency with freshly milled wheat berries will be different due to the germ and bran still being in the flour and not sifted out like bagged all-purpose flour. You can use a sieve and sift out the germ and bran if you prefer. It’s an extra step and extra work but may be worth it to you.
Learning new kitchen hacks
Once upon a time, these little “kitchen hacks” were just homemaker knowledge.
Over the years, as convenience living has become… more convenient… we’ve lost the tradition of passing down recipes or just watching grandma cook in the kitchen.
My mission here is to share with you, dear reader, the kitchen hacks I am learning as I learn them. Some are simple and common knowledge to some readers and other hacks are mind-blowing!
Here are a few others:
Powdered Sugar– well blended granulated sugar. That’s it!
Brown Sugar– molasses and granulated sugar mixed well.
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Self Rising Flour
Ingredients
Equipment
Method
- Whisk together the dry ingredients
- Then move on to your recipe that calls for self-rising flour.
