Best Self-Raising Flour Substitutes (With Ratios)
The best self-raising flour substitute is all-purpose (plain) flour with baking powder: whisk 1 1/2 tsp baking powder and 1/4 tsp salt into each 1 cup (125 g) of all-purpose flour. For UK-style recipes, use 2 tsp baking powder per 150 g plain flour and skip the salt.
Self-raising flour substitutes and ratios
| Substitute | Amount per 1 cup (125 g) self-raising flour | Best for | Why it works |
|---|---|---|---|
| All-purpose + baking powder + salt | 1 cup AP + 1 1/2 tsp baking powder + 1/4 tsp salt | Cakes, muffins, scones, pancakes | Recreates the commercial blend exactly |
| UK plain flour + baking powder | 150 g plain + 2 tsp baking powder | British sponges, scones | UK self-raising usually has no salt |
| Cake and pastry flour + baking powder + salt | 1 cup + 1 1/2 tsp baking powder + 1/4 tsp salt | Southern biscuits, tender cakes | Matches US self-rising's soft, low-protein wheat |
| All-purpose + baking soda + cream of tartar | 1 cup AP + 1/4 tsp soda + 1/2 tsp cream of tartar + 1/4 tsp salt | When you're out of baking powder | Homemade baking powder built into the flour |
| Whole wheat + baking powder | Up to half the flour, + 1 3/4 tsp baking powder per cup | Hearty muffins, quick breads | Heavier flour needs a touch more lift |
| Gluten-free blend + baking powder | 1 cup GF blend + 1 1/2 tsp baking powder + 1/4 tsp salt | Gluten-free cakes and scones | Same leavening logic with GF flour |
Why the swap works
Self-raising flour is simply flour with leavening premixed. That's convenient, but it means you can make it in seconds. The key is evenly distributing the baking powder, because pockets of leavening cause tunnels, bitter spots and lopsided rising. Whisk thoroughly or sift twice.
Baking powder reacts with liquid and heat to release carbon dioxide, which inflates the air bubbles already in the batter. About 1 to 1 1/2 tsp per cup of flour is the normal range for cakes and muffins, so self-raising flour sits right at the generous end. That's ideal for scones, biscuits and simple sponges.
US self-rising flour is usually made from soft, low-protein wheat, at about 8–9% protein, which is why Southern biscuits made with it are so tender. Most all-purpose flour is 10–12% protein, so for very tender biscuits, use cake and pastry flour in your homemade version.
When not to swap
- Recipes that already add baking powder or soda along with self-raising flour. Copy the recipe's leavening exactly, or it may over-rise and collapse.
- Yeast breads, pastry and pasta. Never use self-raising flour in these.
- Very old baking powder. Test it first: 1/2 tsp in hot water should fizz hard right away.
- High altitude. Reduce the baking powder by about a quarter, since gas expands more in thinner air.
Questions
Is self-raising flour the same as self-rising flour?
Yes, same idea: flour with baking powder already mixed in. 'Self-raising' is the UK and Commonwealth name; 'self-rising' is American. US versions also contain salt and are usually made from soft wheat.
How much baking powder do I add to plain flour?
In North American measures, 1 1/2 tsp baking powder per cup (125 g) of all-purpose flour, plus 1/4 tsp salt. In UK recipes, 2 tsp baking powder per 150 g plain flour.
Can I use self-raising flour instead of plain flour?
Only if you remove the leavening from the recipe: about 1 1/2 tsp baking powder and 1/4 tsp salt per cup. Don't use it in yeast breads, pastry or recipes with no leavening.
Does self-raising flour go off?
The baking powder slowly loses strength, usually within 6 to 12 months of opening. If your bakes come out flat, the flour is probably past its best.