What's the Best Substitute for Self-Rising Flour?
Whether you're out of Self-Rising Flour or looking for a healthier alternative, finding the right substitute can save your recipe. All-purpose flour that has been pre-mixed with baking powder and salt for convenience in baking In this guide, we'll explore the best substitutes that work in most recipes and help you achieve similar results.
Quick Answer
The best substitute for self-rising flour is all-purpose flour + baking powder + salt, or cake flour + baking powder + salt for lighter results.
Best Substitutes for Self-Rising Flour
All-Purpose Flour + Baking Powder + Salt
Ratio
1 cup self-rising flour = 1 cup all-purpose flour + 1 1/2 tsp baking powder + 1/4 tsp salt
Best For
- biscuits
- pancakes
- waffles
- quick breads
- muffins
- cakes
- scones
Description
The most common and reliable substitute that recreates the exact composition
Mix dry ingredients thoroughly before using. Sift together for best results.
Cake Flour + Baking Powder + Salt
Ratio
1 cup self-rising flour = 1 cup cake flour + 1 1/2 tsp baking powder + 1/4 tsp salt
Best For
- cakes
- muffins
- pancakes
- biscuits
- delicate pastries
Description
Creates lighter, more tender baked goods due to lower protein content
Cake flour has lower protein content, resulting in more tender baked goods.
Bread Flour + Baking Powder + Salt
Ratio
1 cup self-rising flour = 1 cup bread flour + 1 1/2 tsp baking powder + 1/4 tsp salt
Best For
- chewy biscuits
- dense quick breads
- when you want more structure
Description
Higher protein content creates chewier texture, good for certain recipes
Bread flour has higher protein content, creating more gluten and chewier texture.
Whole Wheat Flour + Baking Powder + Salt
Ratio
1 cup self-rising flour = 1 cup whole wheat flour + 1 1/2 tsp baking powder + 1/4 tsp salt
Best For
- healthy muffins
- whole grain biscuits
- nutritious pancakes
- dense quick breads
Description
Nutritious alternative with nutty flavor and higher fiber content
Whole wheat flour creates denser, nuttier baked goods. May need slightly more liquid.
Gluten-Free Flour + Baking Powder + Salt + Xanthan Gum
Ratio
1 cup self-rising flour = 1 cup gluten-free flour + 1 1/2 tsp baking powder + 1/4 tsp salt + 1/2 tsp xanthan gum
Best For
- gluten-free baking
- cakes
- muffins
- pancakes
- biscuits
Description
Gluten-free alternative that mimics the structure of self-rising flour
Xanthan gum helps bind gluten-free flours. Use a commercial gluten-free flour blend for best results.
Pastry Flour + Baking Powder + Salt
Ratio
1 cup self-rising flour = 1 cup pastry flour + 1 1/2 tsp baking powder + 1/4 tsp salt
Best For
- tender biscuits
- flaky scones
- delicate pastries
- light cakes
Description
Lower protein content creates tender, flaky results
Pastry flour has protein content between cake and all-purpose flour.
How to Choose the Right Substitute
When choosing a substitute for Self-Rising Flour, consider the recipe's requirements for taste, texture, and cooking method. Think about whether you need something that mimics the original exactly or if a different but complementary flavor would work. Also consider dietary restrictions and availability of ingredients.
Cooking 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 1/4 tsp with 1/2 cup hot water - it should bubble vigorously
Always taste and adjust seasonings when using substitutes
Consider the cooking method - some substitutes work better in certain applications