While delicious, healthy, homemade food is always our goal starting from the time we jump out of bed, until we sit down to eat the last meal of the day, life can get pretty busy along the way. There is no avoiding the fact that, something forgotten can not wait another day. Or possibly an unexpected phone call that comes out of the blue, asking you to join in for a bit of fun, or even someone you love, needing a helping hand. Like I said, life is busy along the way...
All these can and do change our mealtimes. And they happen to everyone...
A container of Whole Wheat Self-Rising Flour in the pantry, saves time!
But let me tell you, we have a solution for this! It is a simple solution and one I learned way back in my Girl Scouting days, be prepared. And honestly, it really is easy to do. Easier in fact than loading everyone up in the car, driving into town, ordering food, waiting for the food to arrive, eating, paying the bill, and finally coming home!
5 Ingredient Banana Bread.
Or if you are more of a take out kind of eater, driving, ordering, waiting, paying, driving back home, eating what you got in your take-a-way bag (which, let's be honest, might be different than what you actually ordered!...). But, remember I did say I have a solution!
A well stocked pantry is the answer to getting meals on the table!
Being prepared starts with your pantry. And keeping it stocked with food your family wants and/or needs to eat. And to be fair, and completely honest, we are not total purists. In our pantry, we have some canned chili, a few cans of soup, and of course crackers. In a pinch, (and we have done this, more than once!) we could enjoy a meal of canned chili and crackers if need be. However, I believe that keeping everyone happy with creative yet easy meals is not much more work...And no, I am not talking about scrounging in your pantry for a meal, I am offering a plan for preparedness. For those busy times. Because they can and do happen...to all of us.
Welsh Tea Cake.
My favorite way of being prepared is with homemade pantry mixes. And with that said I do not have a cupboard full of different mixes. I found through the years that often a homemade pantry mix has limited use because most are intended to make one or possibly two different recipes. And then, after a while, you are eating the same thing over and over again...And you might ask yourself, how many times in a row do you want to eat the same recipe?
The sky is the limit with Whole Wheat Self-Rising Flour!
No, instead of a pantry of different mixes, I actually prefer an easy-to-make pantry mix, that can be used for many different recipes. Such as Easy Oven Baked Pancakes or a Whole Wheat Cream Cheese Banana Bread. Or how about Baked Soup with a Biscuit Top? How about 3 Ingredient Nutella Brownies for dessert? But this is just a few of the recipes we enjoy that are made with Whole Wheat Self-Rising Flour. And keep in mind that each of these is whole grain for added nutrition.
If you are new to whole wheat, you don't have to start with 100%...
Just so you know, in all honesty, we did not start out 100% whole wheat. Personally, I have a long, and sadly funny tale about my struggles with commercial whole wheat flour in general and multiple baking failures more specifically! But the more I learned about the nutrition of whole grains the more I wanted to move in the direction of a whole foods kitchen. And it was the best decision I have ever made.
All in all, it took awhile, but, I will never go back to refined flour.
Make it your way, when cooking and baking for your family.
And for your family, you may decide that a 50% ratio of whole grains is your preferred taste, and if so, that is perfectly fine. Because we cook for our families and recipes found (anywhere and everywhere) are really just a guideline to use. Even here at Scratch Made Food! & DIY Homemade Household, every recipe is offered as a guideline for you to consider when cooking and baking for your family.
Fortunately, this recipe is easy to break down, in order to begin a transition to whole wheat baking. The photo above shows that we started out at a 25% whole wheat percentage on our first batch of self-rising flour. For the second batch, I upped the whole wheat to 50%. No one said a thing. Even I did not have a complaint! On the third batch, I threw caution to the wind and went with 100% whole wheat flour, and we have never looked back!
It has been a wonderful way to be able to quickly make healthy, whole wheat baked goods, and I have so many more recipes planned to share! And remember
you may also use your homemade Whole Wheat Self-Rising Flour in any recipe calling for regular self-rising flour.
While many links have been offered to show you how versatile Whole Wheat Self-Rising Flour is, I have also created a collection post that will be regularly updated to include all of the recipes here at Scratch Made Food! that call for this pantry staple, you may view this collection right here!
According to the Matthews Cotswold Flour Company self-rising flour was invented in 1845 by Mr. Henry Jones a baker in Bristol England. No doubt he was interested in saving time during his busy day! And that is exactly why I decided that Whole Wheat Self-Rising Flour would make a perfect pantry mix to keep on hand. I enjoy the cooking and baking I am able to accomplish with this single cannister in the pantry cupboard.
So, what are you waiting for?
Ingredients for this recipe:
- Whole Wheat Flour, we use Sprouted White Wheat Flour
- Baking Powder
- Salt
- a large mixing bowl
- measuring cups
- measuring spoons
- a whisk for mixing.
 |
| Whole Wheat Self-Rising Flour |
Whole Wheat Self-Rising Flour
by the seat of my pants!
by the seat of my pants!
UPDATED: 09.20.2023
up to 8 c whole wheat flour, divided, pastry grind if possible
4 T baking powder
2 t salt
Place 7 cups of whole wheat flour into a large mixing bowl.
Into the bottom of a 1-cup dry measuring cup add the baking powder and salt.
Spoon additional whole wheat flour into the measuring cup, sweep to level off the top and add to the whole wheat flour in the mixing bowl.
Use a whisk to incorporate the baking powder and salt evenly throughout the entire bowl of flour. Spoon the Whole Wheat Self-Rising Flour into a container with a tight-fitting lid. Add a label and store it in your pantry for future adventures!
up to 8 c whole wheat flour, divided, pastry grind if possible
4 T baking powder
2 t salt
Place 7 cups of whole wheat flour into a large mixing bowl.
Into the bottom of a 1-cup dry measuring cup add the baking powder and salt.
Spoon additional whole wheat flour into the measuring cup, sweep to level off the top and add to the whole wheat flour in the mixing bowl.
Use a whisk to incorporate the baking powder and salt evenly throughout the entire bowl of flour. Spoon the Whole Wheat Self-Rising Flour into a container with a tight-fitting lid. Add a label and store it in your pantry for future adventures!
Storage options for Whole Wheat Self-Rising Flour. Store in a cool pantry for up to 3 months. For longer storage time, store it in the refrigerator, measure out the needed Whole Wheat Self-Rising-Flour for the recipe you are making, and allow it to come to room temperature.
UPDATE: For your convenience, a "copy and paste" version of Whole Wheat Self-Rising Flour has been included below.
#WholeWheatThat’sGoodToEat!
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Printable "copy and paste" version:
Whole Wheat Self-Rising Flour
by the seat of my pants!
by the seat of my pants!
UPDATED: 09.20.2023
7 - 8 c whole wheat flour, divided, pastry grind if possible
4 T baking powder
2 t salt
Place 7 cups of whole wheat flour into a large mixing bowl.
Into the bottom of a 1-cup dry measuring cup add the baking powder and salt.
Spoon additional whole wheat flour into the measuring cup, sweep to level off the top and add to the whole wheat flour in the mixing bowl.
Use a whisk to incorporate the baking powder and salt evenly throughout the entire bowl of flour. Spoon Whole Wheat Self-Rising Flour into a container with a tight-fitting lid. Add a label and store it in your pantry for future adventures!
7 - 8 c whole wheat flour, divided, pastry grind if possible
4 T baking powder
2 t salt
Place 7 cups of whole wheat flour into a large mixing bowl.
Into the bottom of a 1-cup dry measuring cup add the baking powder and salt.
Spoon additional whole wheat flour into the measuring cup, sweep to level off the top and add to the whole wheat flour in the mixing bowl.
Use a whisk to incorporate the baking powder and salt evenly throughout the entire bowl of flour. Spoon Whole Wheat Self-Rising Flour into a container with a tight-fitting lid. Add a label and store it in your pantry for future adventures!
Storage options for Whole Wheat Self-Rising Flour. Store in a cool pantry for up to 3 months. For longer storage time, store it in the refrigerator, measure out the needed Whole Wheat Self-Rising-Flour for the recipe you are making, and allow it to come to room temperature.
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I just made my own self- rising flour and I did sprinkle in a bit of whole wheat flour. This sounds like a healthy alternative. Thanks for sharing with us at Encouraging Hearts and Home. Pinned.
ReplyDeleteWhole Wheat Self-Rising Flour is my favorite pantry mix! Thanks for stopping by, I appreciate it.
DeleteIF I WANT TO MAKE SELF-RISING WHITE FLOUR OR 1/2 AND HALF OR WHOLE WHEAT, IS THE RECIPE THE SAME?
ReplyDeleteYes, we started out 50/50 white and whole wheat.
DeleteGood to know! Thanks so much for linking up with me at A Themed Linkup 48 for Crafts and DIY. Pinned!
ReplyDeleteThank you Dee, I appreciate sharing with your fun linkups! Have a great week ahead, take care.
DeleteSO glad you asked me to come visit! I absolutely love your site and I will be printing a lot of your recipes! Great stuff! I'll be getting the word out about your site for sure! Thanks for visiting me at Road to Reliance!
ReplyDeleteThank you so much! I appreciate your stopping by, have a great week ahead.
DeleteYour awesome post is featured on Full Plate Thursday, 554 this week. Thanks so much for sharing with us and come back real soon!
ReplyDeleteMiz Helen
Thank you Miz Helen!
DeleteI love simple recipes, just perfect, thank you
ReplyDeleteThank you!
DeleteWhat alternative to Flour can we use and get a similar result. #WheatIntolerant Julie Syl - Pit Stop Crew
ReplyDeleteI am not especially schooled on flour alternatives. However I think if you already have a "cup for cup" flour blend that you prefer and use, making a self rising flour from it should work nicely.
DeleteI wish I knew this trick sooner! I always thought it was some fancy thing, but now I can make it on my own. Thank you!
ReplyDeleteIt is my favorite pantry mix!
DeletePinned this as I only use wholewheat when baking biscoti/rusks. Otherwise I use GF flour.
ReplyDeleteThank you for sharing your links with us at #276 SSPS Linky.
Esme, thanks for hosting SSPS, I appreciate all you do! Have a great week ahead.
DeleteI'm pinning this one, Melynda. My husband and I are limiting our intake of white bread and processed foods. So, this looks very convenient to keep on hand.
ReplyDeleteDonna, thanks so much! I appreciate your stopping by, have a great week ahead.
DeleteYeah, I grew up in the 80s. My mom had that Beverly Nye cookbook where she made all kinds of mixes. I do remember all the food tasting good though.
ReplyDeleteI rarely have recipes that called for self rising flour. I guess I’ll have to pay more attention
Visiting from the homestead blog, and I appreciate you sharing your post
Laurie
Laurie, thank you and thanks for hosting, I appreciate it!
DeleteWe sure have enjoyed featuring your awesome post at Full Plate Thursday, 600. Thanks so much for sharing with us, we have pinned your post and hope you come back soon!
ReplyDeleteMiz Helen
Miz Helen, thanks so much!
ReplyDeleteWhere is the fat? Don't you have to have some kind of butter or fat?
ReplyDeleteHello, thanks for stopping by. This is not a biscuit mix recipe. Self-rising flour was invented in 1845 by a baker in Bristol England, according to Mathews Cotswold Flour Company. This is a recipe for my whole wheat version that can be used in so many great recipes. I have a few right here on Scratch Made Food! & DIY Homemade Household. Your question is excellent, and I shall update the recipe for Whole Wheat Self-Rising Flour to give a bit of history on self-rising flour. Thanks again!
Delete