Self-Rising Flour Substitute: Easy DIY Recipe Guide
The best substitute for self-rising flour is All-Purpose Flour + Baking Powder + Salt at a 1 cup all-purpose flour + 1 1/2 tsp baking powder + 1/4 tsp salt per 1 cup self-rising flour ratio. It works best for biscuits, scones, pancakes. There are 3 other alternatives below, each with exact ratios and usage notes.
Best Substitute
All-Purpose Flour + Baking Powder + Salt
1 cup all-purpose flour + 1 1/2 tsp baking powder + 1/4 tsp salt per 1 cup self-rising flour
The most reliable substitute. Whisk the dry ingredients together before adding to the recipe for even distribution.
What are the other substitutes for self-rising flour?
Whole Wheat Flour + Baking Powder + Salt
1 cup whole wheat flour + 1 1/2 tsp baking powder + 1/4 tsp salt
Produces a denser, heartier result with a nutty flavor. May need 1-2 tbsp additional liquid to compensate for higher absorption.
Cake Flour + Baking Powder + Salt
1 cup + 2 tbsp cake flour + 1 1/2 tsp baking powder + 1/4 tsp salt
Produces exceptionally tender, light biscuits and scones. The lower protein content mimics the soft wheat flour used in Southern-style self-rising flour.
Gluten-Free 1:1 Blend + Baking Powder + Salt
1 cup GF blend + 1 1/2 tsp baking powder + 1/4 tsp salt
Use a blend that contains xanthan gum. Results will be slightly different in texture but work well for quick breads and biscuits.
What should you know before substituting self-rising flour?
Self-rising flour already contains leavening, so never add baking powder to a recipe that calls for it. If substituting, make sure to account for any baking powder or salt already in the recipe to avoid over-leavening or over-salting.
How do you substitute self-rising flour in a recipe?
A pre-mixed flour containing all-purpose flour, baking powder, and salt. Commonly used in biscuits, scones, and quick breads for convenience.
The best substitute for self-rising flour depends on what role it plays in your recipe. Our top recommendation is All-Purpose Flour + Baking Powder + Salt (1 cup all-purpose flour + 1 1/2 tsp baking powder + 1/4 tsp salt per 1 cup self-rising flour), which works well for biscuits, scones, pancakes.
If you need a different option, Whole Wheat Flour + Baking Powder + Salt (1 cup whole wheat flour + 1 1/2 tsp baking powder + 1/4 tsp salt) is another reliable choice. Produces a denser, heartier result with a nutty flavor. May need 1-2 tbsp additional liquid to compensate for higher absorption.
When substituting self-rising flour, consider the flavor profile, texture, and cooking method of your recipe. For vegan alternatives, look for the options marked with the vegan badge above.
Substitution ratios verified against USDA FoodData Central and Celiac Disease Foundation. See our testing methodology for details.
What can you use instead of self-rising flour in specific recipes?
Frequently Asked Questions
How do I make self-rising flour at home?
Whisk together 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. This produces exactly 1 cup of self-rising flour that works in any recipe.
Can I use all-purpose flour instead of self-rising flour?
Yes, but you must add leavening. For every cup of self-rising flour, use 1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
What happens if I use self-rising flour in a recipe calling for all-purpose?
Your baked goods may rise too much, taste salty, or have a bitter flavor from excess baking powder. Omit any baking powder and salt in the recipe to compensate.