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Self-Rising Flour Substitute (the Exact Ratio)

Self-rising flour is nothing mysterious: flour with baking powder and salt already whisked in. The ratio is standard, so you can convert any amount of all-purpose flour on the spot · and convert recipes the other direction too.

The substitutes, with ratios

All-purpose flour + leavening (1 cup AP + 1½ tsp baking powder + ¼ tsp salt)

Best for: Everything calling for self-rising flour

Whisk thoroughly so the leavening distributes evenly.

Cake flour + leavening (1 cup cake flour + 1½ tsp baking powder + ¼ tsp salt)

Best for: Southern-style biscuits and tender cakes

Closest to soft brands like White Lily, which are milled from low-protein wheat.

Gluten-free 1:1 blend + leavening (1 cup GF blend + 1½ tsp baking powder + ¼ tsp salt)

Best for: Gluten-free biscuits, scones, quick breads

If your blend has no xanthan gum, add ¼ tsp.

Watch out

Going the other way is where recipes fail: if you substitute self-rising flour into a recipe written for all-purpose, you must omit the recipe's baking powder and salt, and usually its baking soda too. Stacked leavening makes bakes rise fast, then collapse bitter.

Adapt a recipe free with RecipeFix → · Gluten-Free Recipe Converter

Frequently asked questions

How do I make self-rising flour from all-purpose?

For every cup of all-purpose flour, whisk in 1½ teaspoons of baking powder and ¼ teaspoon of fine salt. That's the same ratio commercial self-rising flour uses.

Why are my biscuits tougher than the recipe promised?

Southern biscuit recipes assume soft, low-protein self-rising flour like White Lily. All-purpose has more gluten-forming protein. Use the cake flour version of this substitute and handle the dough less, and you'll get closer to the original.

Related guides: Wheat Flour · Baking Powder · Cake Flour · All guides