DIY Baking Powder, Cake Flour & Self Rising Flour

Spread the love
  • 127
  • 25
  •  
  •  
  •  
  •  
  •  
  •  
  •  
    152
    Shares

Create baking powder, cake flour and self rising flour with bulk ingredients.

DIY Baking Powder, Cake Flour, And Self Rising Flour

Have you ever run out of baking powder as you’re whipping up a cake? Or maybe you read the ingredients and think, ‘Drat, I don’t have cake flour or self rising flour on hand!’ If you keep these basic ingredients on hand, you’ll be able to make your own baking powder, cake flour and self rising flour… and the results will be just as good!

Perhaps you’d like to make up your own baking ingredients in advance to keep on hand? You can do that too but you’ll want to follow our instructions for storage to keep them fresh!

Easy Whole Wheat Waffle Recipe

This post contains affiliate links. You will not pay extra for products purchased through those links, but we may earn a small commission from the sale.

Carrot Zucchini Cake with Cream Cheese Frosting

The Basics Of Baking Powder

Storebought baking powder typically contains 3 or more ingredients: an acid, a base, and a buffer. When the baking powder is mixed with wet ingredients it causes a chemical reaction between the acid and the base. This produces carbon dioxide, which is trapped as bubbles in the batter. When the batter is baked, those bubbles of carbon dioxide produce a light and airy baked good product.

The buffer ingredient helps keep the baking powder fresh by absorbing humidity from the air. That humidity can cause the acid and base ingredients to begin the reaction process during storage, which means the baking powder won’t work very well when you want it to.

What Are Fast Acting & Double Acting Baking Powders?

Some baking powders are ‘fast acting’ and some are ‘double acting,’ depending on what acid and base ingredients are used and the catalyst (condition that starts the reaction) that causes them to react with one another.

Fast acting baking powder contains an acid an a base that react under cool, wet conditions. So it is important to mix your wet and dry ingredients just before you put the batter in the oven to bake. If too much time passes before baking, much of the gas will escape and the resulting product will not be as light and fluffy as desired.

Double acting baking powder contains fast acting acid and base ingredients, plus an acid and base combination that needs heat to activate their reaction. Because of this, double acting baking powder will continue to react and cause carbon dioxide as the batter is baking. It’s a little more forgiving if you don’t put your cookies, muffins, or cake in the oven immediately after mixing.

It is important to note that the following recipes create a fast acting baking powder so you will need to get the batter into the oven quickly after mixing your wet and dry ingredients together!

Ready To Use Baking Powder From 2 Ingredients

You’re in the midst of creating a delicious recipe for dessert and suddenly realize the baking powder container is empty. There’s no time to run to the store…what to do? Here is the easy substitute…

For each teaspoon of baking powder you will substitute:

  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon baking soda

For each Tablespoon of baking powder you will substitute:

  • 1 1/2 teaspoons of cream of tartar
  • 3/4 teaspoon of baking soda

Why does one half teaspoon of cream of tartar and one quarter teaspoon of baking soda equal to 1 teaspoon of baking powder. Commercially available baking powder contains a buffering agent. Since you are not using one, you will be using a smaller volume of total ingredients to get the same results. Nifty, huh?!

Make Ahead Baking Powder From 3 Ingredients

Perhaps you’d like to make your own baking powder and keep it on hand for your home baking. Baking soda is cheap, but cream of tartar may be pricey unless you purchase a large container from a food co-op. In that case, you can make your own baking powder for less money. In addition, you’ll know what is in it and how fresh it is.

Here are the basic ingredients and proportions for making your own baking powder:

  • 1 part baking soda (base)
  • 1 part cornstarch, white rice flour, or potato flour (buffering agent)
  • 2 parts cream of tartar (mild acid)

Sift all three ingredients together and store in an airtight container, in a cool, dry place. Use within 3 or 4 months for best quality. Use according to your recipe…simple, right?!

Not sure of the measurements?

To make 1 cup of baking powder: sift together 1/4 cup baking soda, 1/4 cup cornstarch, and 1/2 cup cream of tartar.

DIY Cake Flour Is Simple!

Why buy cake flour when it is so easy to make? If you don’t use it very often you may have to throw it out before using an entire bag. What a waste!

Cake flour is white flour mixed with corn starch for a light and silky mixture that makes wonderfully light and fluffy cakes.

Here are the super easy instructions for DIY Cake Flour:

  • 1 cup (minus 2 Tablespoons) white flour
  • 2 Tablespoons corn starch

Sift ingredients 5 or 6 times to mix well.

This may get a little dusty, but it beats paying extra for cake flour! If you have extra just put it back in with your white flour and use it as regular flour. Don’t do this if you will be baking for someone with a corn allergy.

DIY Self Rising Flour Is Even Easier!

Self rising flour has baking powder and salt added to it. It doesn’t have a very long shelf life because the acid and base are mixed together and humidity can cause them to react. Make your own only when you need it and you’ll never have to toss it out!

This combination is often used in Southern style baked goods and may not need any extra leavening. It is nice to have on hand if you make a lot of recipes that call for this ingredient.

Mix these three ingredients together for each cup of self rising flour:

  • 1 cup white flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt

Sift together once to incorporate ingredients. Store any left over flour in an airtight container and use withint 3 to 4 months. This will prevent the acid and base ingredients from reacting and losing their effectiveness.

Making Your Own Baking Ingredients – Is It Worth It?

Don’t do very much baking, or you really like the convenience of having everything ready made for you? Then maybe mixing these ingredients up isn’t your cup of tea.

Perhaps the cost of cream of tartar is rather high where you shop. If so, you’ll probably want to stick with buying your baking powder. Do you have trouble getting your cake batter into the oven quickly after mixing the wet and dry ingredients? Then stick with the double acting baking powder from the store. Maybe you don’t use any recipes that call for cake flour or self rising flour. Then you won’t really need to whip up these special ingredients.

When Making Your Own Is Worthwhile…

If you don’t keep cake flour and self rising flour around and find a recipe using them, you’ll know just how to make your own ingredients quickly and easily!

Do you order from a buying club with inexpensive cream of tartar in bulk? You can make baking powder up as you need it for a lower cost. It will work a lot better as a leavening agent if the ingredients are mixed shortly before use.

Do you make your own baking powder, cake flour, or self rising flour from ‘scratch?’ Now that you know how, will you try some new recipes that call for these ingredients?

This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for The New Homesteader’s Almanac to earn fees by linking to Amazon.com and affiliated sites. You will not pay any extra for these products and we earn a small commission to help support this free website.

Shared on the Simple Homestead hop

Follow me...

Lisa Lombardo

Freelance Writer & Blogger at Tohoca, LLC
Lisa writes in-depth articles about gardening and homesteading topics. She grew up on a farm and has continued learning about horticulture, animal husbandry, and home food preservation ever since. She has earned an Associate of Applied Science in Horticulture and a Bachelor of Fine Arts. She is a self proclaimed gardening freak and crazy chicken lady.

In addition to writing for her own websites, Lisa has contributed articles to The Prepper Project and Homestead.org.

The author lives outside of Chicago with her husband, son, 2 dogs, 1 cat, and a variety of poultry.
Lisa Lombardo
Follow me...

Spread the love
  • 127
  • 25
  •  
  •  
  •  
  •  
  •  
  •  
  •  
    152
    Shares

About Lisa Lombardo

Lisa writes in-depth articles about gardening and homesteading topics. She grew up on a farm and has continued learning about horticulture, animal husbandry, and home food preservation ever since. She has earned an Associate of Applied Science in Horticulture and a Bachelor of Fine Arts. She is a self proclaimed gardening freak and crazy chicken lady. In addition to writing for her own websites, Lisa has contributed articles to The Prepper Project and Homestead.org. The author lives outside of Chicago with her husband, son, 2 dogs, 1 cat, and a variety of poultry.

8 comments on “DIY Baking Powder, Cake Flour & Self Rising Flour

  1. Marla

    Hi Lisa,
    Thanks for these great tips – they sure are helpful especially when your in pinch and don’t have an ingredient you need. There substitutes come in real handy.

    Reply
  2. Julie

    There is nothing worse than running out of something right in the middle of baking. DIY baking powder, cake flour and self rising flour are all the easiest to do. I will print this out and keep if for reference. Love this post!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.