Self-rising flour substitutes
Self-rising flour substitutes — 6 options, ranked, with the exact amount
Use All-purpose flour + baking powder + salt
Per 1 cup self-rising flour
1 cup all-purpose flour + 1 ½ tsp baking powder + ¼ tsp salt
The best substitute for self-rising flour is all-purpose flour + baking powder + salt, or cake flour + baking powder + salt for lighter results.
Self-rising flour is not a special kind of flour — it is plain flour with the baking powder and the salt already stirred through it. So every substitute is the same move: take a plain flour and add those two back.
- Verdict —
- Works
- The tweak —
- Whisk together all-purpose flour, baking powder, and salt until well combined. Sift if desired.
- Best for —
- biscuits
Updated 19 Aug 2026 · no sponsored swaps
Saltsecondary
It arrives already salted, roughly ¼ tsp per cup, so a recipe written for it adds little or no salt of its own. Swap in plain flour and forget the salt and the result tastes flat even though it rose well.
Leaveningprimary
The baking powder milled into it — about 1 ½ tsp per cup — gives off carbon dioxide when it meets liquid and again in the oven's heat, and that gas is the entire rise in a biscuit, a pancake or a scone. It is chemical gas, not air you beat in, so how hard you creamed the butter is not what lifts these recipes.
Bindingprimary
Underneath the leavener it is ordinary wheat flour, usually a soft low-protein one, and its gluten does the structural work: holding the gas the baking powder makes and setting into a tender crumb.
Every option, one card
Ranked · per 1 cup self-rising flour| # | Substitute | Instead of 1 cup self-rising flour |
|---|---|---|
| 1 | All-purpose flour + baking powder + saltbiscuits | 1 cup all-purpose flour + 1 ½ tsp baking powder + ¼ tsp saltWorks |
| 2 | Cake flour + baking powder + saltcakes | 1 cup cake flour + 1 ½ tsp baking powder + ¼ tsp salt |
| 3 | Bread flour + baking powder + saltchewy biscuits | 1 cup bread flour + 1 ½ tsp baking powder + ¼ tsp salt |
| 4 | Whole wheat flour + baking powder + salthealthy muffins | 1 cup whole wheat flour + 1 ½ tsp baking powder + ¼ tsp salt |
| 5 | Gluten-free flour + baking powder + salt + xanthan gumgluten-free baking | 1 cup gluten-free flour + 1 ½ tsp baking powder + ¼ tsp salt + ½ tsp xanthan gum |
| 6 | Pastry flour + baking powder + salttender biscuits | 1 cup pastry flour + 1 ½ tsp baking powder + ¼ tsp salt |
All-purpose flour + baking powder + salt
identical taste and texture
The most common and reliable substitute that recreates the exact composition.
- Covers
- Salt
- Leavening
- Binding
- Best for
- biscuits, pancakes, waffles, quick breads, muffins, cakes, scones
- Prep
- Whisk together all-purpose flour, baking powder, and salt until well combined. Sift if desired.
Mix dry ingredients thoroughly before using. Sift together for best results.
Cake flour + baking powder + salt
identical taste · lighter, more tender
Creates lighter, more tender baked goods due to lower protein content.
- Covers
- Salt
- Leavening
- Binding
- Best for
- cakes, muffins, pancakes, biscuits, delicate pastries
- Prep
- Whisk together cake flour, baking powder, and salt until well combined.
Cake flour has lower protein content, resulting in more tender baked goods.
Bread flour + baking powder + salt
identical taste · chewier, more structured
Higher protein content creates chewier texture, good for certain recipes.
- Covers
- Salt
- Leavening
- Binding
- Best for
- chewy biscuits, dense quick breads, when you want more structure
- Prep
- Whisk together bread flour, baking powder, and salt until well combined.
Bread flour has higher protein content, creating more gluten and chewier texture.
Whole wheat flour + baking powder + salt
nutty, whole grain
Nutritious alternative with nutty flavor and higher fiber content.
- Covers
- Salt
- Leavening
- Binding
- Best for
- healthy muffins, whole grain biscuits, nutritious pancakes, dense quick breads
- Texture
- denser, more substantial
- Prep
- Whisk together whole wheat flour, baking powder, and salt. Consider adding extra liquid if needed.
Whole wheat flour creates denser, nuttier baked goods. May need slightly more liquid.
Gluten-free flour + baking powder + salt + xanthan gum
similar taste · similar to wheat flour
Gluten-free alternative that mimics the structure of self-rising flour.
- Covers
- Salt
- Leavening
- Binding
- Best for
- gluten-free baking, cakes, muffins, pancakes, biscuits
- Prep
- Whisk together gluten-free flour, baking powder, salt, and xanthan gum until well combined.
Xanthan gum helps bind gluten-free flours. Use a commercial gluten-free flour blend for best results.
Pastry flour + baking powder + salt
identical taste · tender, flaky
Lower protein content creates tender, flaky results.
- Covers
- Salt
- Leavening
- Binding
- Best for
- tender biscuits, flaky scones, delicate pastries, light cakes
- Prep
- Whisk together pastry flour, baking powder, and salt until well combined.
Pastry flour has protein content between cake and all-purpose flour.
Questions
5 questionsCan I use self-rising flour in any recipe that calls for all-purpose flour?
No, only use self-rising flour in recipes that specifically call for it or in quick breads, biscuits, and pancakes. Don't use it in yeast breads or recipes that call for separate leavening agents.
What's the difference between self-rising flour and all-purpose flour?
Self-rising flour is all-purpose flour pre-mixed with baking powder and salt, while all-purpose flour is just flour without any leavening agents.
Can I make self-rising flour ahead of time?
Yes, you can make large batches and store them in airtight containers for up to 6 months. Just make sure to mix thoroughly before using.
Why does my homemade self-rising flour not work as well?
Make sure your baking powder is fresh and that you're mixing the ingredients thoroughly. Old baking powder loses its leavening power over time.
Can I use self-rising flour for bread?
No, self-rising flour is not suitable for yeast breads. The baking powder in it will interfere with yeast fermentation and create an unpleasant taste.
Tips for substituting self-rising flour
10 tips- Self-rising flour already contains leavening, so don't add extra baking powder
- Always mix dry ingredients thoroughly to ensure even distribution of leavening agents
- Sift the mixture for best results, especially for delicate baked goods
- Store homemade self-rising flour in an airtight container for up to 6 months
- For best results, use fresh baking powder - it loses potency over time
- If your recipe calls for additional salt, reduce it since self-rising flour already contains salt
- Self-rising flour works best in recipes that don't require additional leavening agents
- For high-altitude baking, you may need to reduce the baking powder slightly
- Whole wheat self-rising flour may need slightly more liquid in recipes
- Test your baking powder by mixing ¼ tsp with ½ cup hot water - it should bubble vigorously