Self-Rising Flour Blend (Freshly Milled)
Learn how to make self-rising from from freshly milled flour using a simple 60/40 wheat blend plus baking powder and salt. Perfect for biscuits, pancakes, and quick breads.
Servings: 1 cup of self-rising flour
Equipment
- 1 Grain Mill
- 1 Digital kitchen scale
- 1 Mesuring Cups and Spoons
- 1 Sieves #40 or #50 *optional
- 1 Air Tight Container *Freezer Safe
- 1 Whisk
Ingredients
Unsifted (1 cup self-rising flour)
- 72 g Hard White Wheat Flour (60% freshly milled)
- 48 g Soft White Wheat Flour (40% freshluy milled)
- 1 ½ tsp Baking Powder
- ¼ tsp Salt
- 1-2 tsp Cornstarch or Tapioca Starch *OPTIONAL (replace equal amount of flour for silkier blend)
Sifted (1 cup self-rising flour)
- 108-144 g Hard White Wheat Flour (60% freshly milled) Milling 30–50% more grain is needed since sifting removes bran. For 1 cup flour (120 g), begin with 180–240 g wheat berries before sifting.
- 72-96 g Soft White Wheat Flour (40% freshly milled) Milling 30–50% more grain is needed since sifting removes bran. For 1 cup flour (120 g), begin with 180–240 g wheat berries before sifting.
- 1 ½ tsp Baking Powder
- ¼ tsp Salt
- 1-2 tsp Cornstarch or Tapioca Starch *OPTIONAL (replace equal amount of flour for silkier blend)
Bulk Batch (5 cups self-rising flour)
- 360 g Hard White Wheat Flour (60% freshly milled) Note: If sifting, start with 500–540 g wheat berries (about 40–50% more)
- 240 g Soft White Wheat Flour (40% freshly milled) Note: If sifting, start with 330–360 g wheat berries (about 40–50% more)
- 7 ½ tsp Baking Powder
- 1 ¼ tsp Salt
- 5-10 tsp Cornstarch or Tapioca Starch *OPTIONAL Replace 5–10 teaspoons of flour with cornstarch or tapioca starch for a silky texture.
Instructions
- Mill the flour – Start by milling your wheat berries: 60% hard white wheat for strength and 40% soft white wheat for tenderness. Aim for a fine grind that feels soft to the touch.Tip: If you plan to sift, mill 30–50% more grain to make up for what will be removed with the bran.
- Measure accurately – Weigh out 120 g for every cup of flour needed. If using measuring cups instead of a scale, use 1 ¼ cups freshly milled flour for every 1 cup of store-bought flour. Why: Fresh flour is lighter and fluffier, so weight is always more reliable.
- Sift if desired – For a lighter texture, sift through a #40 or #50 sieve. If you prefer rustic bakes, you can skip this step and enjoy the hearty, whole-grain goodness. Note: Sifting usually removes 30–50% of the bran, which changes both the texture and flavor.
- Add leavening agents – For each 120 g of flour, mix in 1 ½ teaspoons of baking powder and ¼ teaspoon of salt. Tip: Sprinkle the baking powder and salt evenly over the flour before stirring so they distribute well.
- Optional silky touch – If you want an even softer blend (closer to cake flour), replace 1–2 teaspoons of flour with cornstarch or tapioca starch. Personal note: I rarely do this, but it’s fun to experiment and see if you prefer the texture.
- Mix thoroughly – Whisk or stir the flour until the leavening and salt are completely incorporated. Why: Even mixing prevents uneven rising and avoids salty or flat spots in your bake.
- Store properly – Transfer your blend to an airtight jar. Keep at room temperature for up to 2 days, or in the fridge/freezer for longer storage. Note: Because freshly milled flour contains natural oils, it won’t keep as long as store flour.
Notes
Weight vs. Volume – Freshly milled flour is denser and fluffier than store-bought. Always weigh when possible—120 g = 1 cup. If using cups, remember 1 ¼ cups freshly milled flour equals 1 cup store-bought.
Sifting – Expect to lose 30–50% of the flour weight when sifting out bran. Mill extra wheat berries if you plan to sift so you still end up with the full amount needed.
Choosing Wheat – Hard white + soft white wheat (60/40) is the most balanced blend, but you can experiment with red wheats for a nuttier, heartier flavor once you’re comfortable.
Storage – Self-rising flour made with freshly milled grains is best used within 1–2 weeks at room temp. For longer storage, keep in the fridge or freezer in an airtight jar.
Leavening Freshness – Baking powder loses strength over time—test yours by stirring a small spoonful into hot water. If it fizzes, it’s still active.
Optional Silkiness – Swapping 1–2 teaspoons of flour for cornstarch or tapioca starch will soften the blend, but it’s not required. Try it in delicate cakes if you’re curious.