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 Measuring Cups and Spoons
- 1 Sieves #40 or #50 *optional
- 1 Air Tight Container *Freezer Safe
- 1 Whisk
Ingredients
1 Cup Unsifted Self Rising Flour Blend
- ⅓ cup plus 1 tbsp. hard white wheat berries,72 grams freshly milled, 60 percent of blend
- ¼ cups soft white wheat berries, 48 grams freshly milled, 40 percent of blend
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 1 to 2 teaspoons cornstarch or tapioca starch optional, replace equal amount of flour
1 Cup Sifted Self Rising Flour Blend
- ¾ cup hard white wheat berries, 144 grams freshly milled, mill extra to account for bran removal
- ½ cup soft white wheat berries, 96 grams freshly milled, mill extra to account for bran removal
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 1 to 2 teaspoons cornstarch or tapioca starch optional
5 Cup Bulk Batch Unsifted Self Rising Flour Blend
- 1 ¾ cup hard white wheat berries, 360 grams freshly milled, 60 percent of blend
- 1 ¼ cup soft white wheat berries, 240 grams freshly milled, 40 percent of blend
- 7½ teaspoons baking powder
- 1¼ teaspoons salt
- 5 to 10 teaspoons cornstarch or tapioca starch optional
Instructions
- Choose your wheat and calculate how much to mill – for every 1 cup (120 grams) of finished self-rising flour blend, you need, plan to use 72 grams of hard white wheat berries and 48 grams of soft white wheat berries; if you plan to sift, mill 30 to 50 percent more grain before starting to account for bran removal.
- Mill on the finest setting – run the hard white wheat and soft white wheat berries through your grain mill separately on the finest setting; milling them separately gives you better control over the final blend ratio and produces a more even grind throughout.
- Sift if using that method – run the freshly milled flour through a #40 or #50 sieve to remove a portion of bran for a lighter, more delicate crumb; set the sifted bran aside for muffins, pancakes, or sourdough rather than discarding it.
- Weigh the finished flour – weigh the milled and sifted flour to confirm your final amount; 120 grams equals one cup; adjust by milling and sifting a small additional amount if you are short.
- Add the leavening agents – for every 120 grams of flour add 1½ teaspoons of baking powder and ¼ teaspoon of salt; sprinkle evenly over the flour before whisking so the leavening distributes throughout the blend without clumping.
- Add starch if using – remove one to two teaspoons of flour and replace with one teaspoon of cornstarch or tapioca starch for a slightly more delicate crumb in biscuits and cakes; whisk together thoroughly before using.
- Whisk until fully combined – whisk the flour, baking powder, salt, and optional starch together until the blend is completely uniform; a consistent blend prevents flat spots and uneven rise in finished bakes.
- Use now or store – Use the blend the same day for the freshest baking performance. If storing, transfer to an airtight container labeled with the blend name, wheat variety, sieve size if sifted, and date mixed. Store at room temperature for up to 2 to 3 days, in the refrigerator for 4 to 7 days, or in the freezer for up to 6 months. Bring to room temperature before baking for the most consistent results.
- Use in any self-rising flour recipe – drop this blend into any recipe calling for self-rising flour using the same cup measurement; start with the original liquid amount, rest five to ten minutes, and adjust hydration gradually if the batter or dough feels too thick after resting.
Notes
Weighing note – always weigh after milling and sifting; 120 grams equals one cup; volume measurements vary too much with freshly milled flour to be reliable.
Sifting note – sifting removes 30 to 50 percent of flour weight as bran; always mill extra grain before starting and weigh after sifting to confirm final amount.
Baking powder freshness – test baking powder in hot water before mixing; active powder fizzes immediately; weak powder produces flat bakes.
Storage – room temperature up to one week, refrigerator up to two weeks, freezer up to six months; always label clearly with blend name and date mixed.