Self-rising flour substitute: what to use instead

For 1 cup self-rising flour, whisk 1 cup minus 2 teaspoons all-purpose flour with 1 1/2 teaspoons baking powder and 1/2 teaspoon salt.

Ratios from university extension services and King Arthur Baking. Checked October 12, 2026.

Self-rising flour substitutes, best first

1. For 1 cup self-rising flour1 cup minus 2 tsp all-purpose flour + 1 1/2 tsp baking powder + 1/2 tsp saltBest for: biscuits, pancakes, quick breads

   Nebraska, UC, NMSU. Whisk well before measuring into the recipe.

2. For 1 cup sifted self-rising flour1 cup sifted all-purpose flour + 1 1/2 tsp baking powder + 1/2 tsp saltBest for: same uses

   Utah State's version (no 2-tsp reduction).

What not to use

Plain all-purpose flour with no added leavening: recipes written for self-rising flour have no other baking powder, so they won't rise.

Why the swaps work

Self-rising flour is lower-protein flour premixed with baking powder and salt, so recipes that use it skip separate leavening.

Questions people ask

Sources

• Ingredient Substitutions (Nebraska Extension, UNL)
• Ingredient Substitution (UC Cooperative Extension, UC ANR)
• In a Pinch: Ingredient Substitution, Guide E-131 (New Mexico State University Extension)
• Ingredient Substitution, FN 255 (Utah State University Extension)