Self-rising flour substitute

Also called self-raising flour (UK).

For 1 cup of self-rising flour, whisk 1 cup (120 g) all-purpose flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon table salt. Use it 1 for 1.

2 options, scored for what you are making · Checked October 22, 2026

Out of self-rising flour mid-recipe?

Tell Sous Chef what you are missing. It swaps the ingredient and rewrites the steps that use it, and keeps your original recipe.

What are you making?

Your recipe uses

Pastry flour + baking powder + salt
Great fit

1 cup pastry flour, 1½ tsp baking powder and ¼ tsp table salt

For this dish: Lower protein gives the tender, light biscuit people expect.

How: Use pastry flour in place of the all-purpose flour, with the same baking powder and salt. Whisk together before using.

What changes: Closest match to the softness of self-rising flour, since pastry flour is lower in protein (about 8%).

Contains wheat.
All-purpose flour + baking powder + salt
Works

1 cup all-purpose flour, 1½ tsp baking powder and ¼ tsp table salt

For this dish: Works, but biscuits are a little less tender than Southern-style.

How: Whisk the three together well so the baking powder is evenly spread. Use 1 for 1 by weight or volume. If you mix a batch to keep, label it with the date and use it within about a year.

What changes: All-purpose flour has more protein (11.7% versus about 8.5%), so baked goods are a bit less tender and you may need slightly more liquid. Some charts use up to 1/2 teaspoon salt per cup; 1/4 teaspoon is the more common amount.

Contains wheat.

Scores are our editorial judgement from the sources below, not lab tests.

What self-rising flour does in a recipe

Self-rising flour is flour with baking powder and salt already mixed in. It is made from softer wheat, around 8.5% protein, so it bakes up light and tender. It is common in Southern biscuits and cakes. A substitute needs the leavener, the salt and, ideally, the softness.

Swap it in your recipe with Sous Chef

A substitution is more than one ingredient line. The steps that use it change too. Sous Chef edits both on a working copy of your recipe, so the original is always one tap away.

You ask Sous Chef

"I don't have self-rising flour."

Sous Chef edits the recipe

~~1 cup self-rising flour~~
1 cup all-purpose flour, 1½ tsp baking powder and ¼ tsp table salt
Added to the steps: Whisk the three together well so the baking powder is evenly spread. Use 1 for 1 by weight or volume. If you mix a batch to keep, label it with the date and use it within about a year.

When not to substitute

Do not use self-rising flour (or the homemade version) in yeast breads or sourdough. Check recipes that already call for baking soda or baking powder, since the extra leavener can be too much.

Common questions

Can I use all-purpose flour instead of self-rising flour?

Yes, if you add leavener. For each cup, mix in 1 1/2 teaspoons baking powder and 1/4 teaspoon table salt. Results are a bit less tender.

How do I use self-rising flour in place of all-purpose?

Leave out the baking powder and salt the recipe lists, since the flour already has them, but keep any baking soda. Self-rising flour absorbs less liquid, so hold back a few tablespoons of liquid and add it as needed.

What can I use instead of self-raising flour?

Self-raising flour is the UK name for self-rising flour. Brands vary in how much leavening and salt they add, so check your bag's label; the standard homemade mix is: whisk 1 cup (120 g) all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon table salt. Pastry flour in place of the all-purpose gives a softer result.

Sources

Cook with what you have.

Import any recipe into Sous Chef and ask for the swap. It rewrites the ingredient list and the steps, and never loses the original. Free on iPhone.