Do you want a Southern Peach Cobbler? Check Out Our Flour Substitutes for Self-Rising

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Self-rising flour is often used in southern baking recipes and is excellent for adding lightness to biscuits, waffles, cobblers, pancakes, and quick breads. Some cake and cupcake recipes also call for self-rising flour.

Self-rising flour should not be used in lieu of all-purpose flour or in yeast breads; instead, use self-rising flour only when the recipe specifically asks for it; otherwise, you may not obtain the desired result, and it may be a pricey, although still tasty, error!

An English baker invented self-rising flour in the 1800s in order to sell it to the Navy so that they could produce fresher baked items for sailors. It took some time for his invention to catch on, but he was finally successful, and he subsequently patented his self-rising flour in the United States in 1849.

When you purchase self-rising flour at the supermarket, you’re getting a basic combination of all-purpose flour, a leavening ingredient (baking powder), and salt. All of the major work in a recipe that calls for self-rising flour is done by the leavening agent.

Baking powder is a chemical leavening agent, which implies it aids in the rise of baked products by creating air or gas. A leavening ingredient also contributes to the airy and porous texture of most baked items.

Baking powder is a combination of alkaline baking soda (sodium bicarbonate) and an acidic ingredient, often cream of tartar. The cream of tartar, often known as a single action baking powder, may react with the sodium bicarbonate once it comes into touch with the water or other liquid in the mixture.

Now that the baking powder has been activated, it becomes active and emits carbon dioxide, which aids in the rise of the baked items.

This activation process does not need the heating of single action baking powder.

If you use single action baking powder, your dough or batter should go right into the oven after mixing because otherwise the carbon dioxide will escape and your mix will not rise in the oven.

Cream of tartar and another acid salt react with sodium bicarbonate at a different temperature in double action baking powder. This implies that there will be an initial rise, but the majority of the rise will occur at a higher temperature when the mix is in the oven. The good news is that the time between completing your mix and tossing it in the oven is no longer as important.

Fortunately, most store-bought baking powders have double action, so you may take your time with the recipe and it will still rise properly in the oven.

Baking powder sold in stores also includes a neutral starch, such as cornstarch, to absorb any moisture in the mix and keep it from activating in the container. It is critical to verify the use by date on baking powder before using it, since it may not activate effectively beyond this date.

Some recipes use baking soda for baking powder, along with substances such as citrus juice, buttermilk, or soured cream. When the baking soda, acidic component, and liquid mixture are heated, carbon dioxide is produced, allowing the mixture to rise.

If you produce your own self-rising flour for a recipe that also calls for baking soda, the baking soda should be added as well.

Yeast is another key leavening ingredient, which is why self-rising flour is often avoided in yeast breads.

Self-Rising Flour Substitutes

Fancy Southern Peach Cobbler? Check Out Our Self-Rising Flour Substitutes

Unless you want to bake a lot using self-rising, there is frequently little value in purchasing it; instead, see our list of simple self-rising replacements below.

1. All-Purpose Flour with Baking Powder and Salt

One cup of all-purpose flour, one and a half teaspoons of baking powder, and a quarter teaspoon of fine salt are the approximate proportions for manufacturing your own self-rising flour. Before usage, combine all of the ingredients in a mixing basin and thoroughly combine them.

A gluten-free mix may also be made by combining gluten-free all-purpose flour and the same proportions of baking powder and salt as regular all-purpose flour. However, like with any gluten-free recipe, some further tweaking may be necessary for the best results.

If you are following a British recipe, keep in mind that self-rising (or self-raising) flour does not include salt, therefore you may need to modify the salt amount in the recipe to avoid over-salting the final items.

If you have both all-purpose and cake flour on hand, combine half a cup of each and add a tablespoon of baking powder and a quarter teaspoon of salt.

Both this blend and the all-purpose blend should be used in lieu of the precise quantity of self-rising flour specified in the recipe.

Homemade self-rising flour may be stored in the refrigerator or in an airtight container in a cold, dark area. After the baking powder expires, the flour activity will decrease, thus use the baking powder use by date as the date to utilize your handmade self-rising flour.

Because commercial self-rising flour is often milled from soft wheat with a lower protein level, using an all-purpose flour mix will offer a little greater protein value to your baked products.

Using all-purpose flour, baking powder, and salt will not change the flavor of your baked items, but they may be somewhat less soft than if you used store-bought self-rising flour.

2. Whole Wheat Flour with Baking Powder and Salt

If you like whole grain baked items, whole wheat flour is an option. Although whole wheat flour has almost the same amount of calories as white (all-purpose) flour, it retains more of the nutrients that is removed from wheat during the processing process for white flour.

Although white flour has certain elements added to it after processing, such as calcium and B vitamins, its nutritional profile is still inferior to that of whole wheat flour.

Whole wheat flour offers greater fiber as well as more B vitamins, folate, and riboflavin. It also has more protein, iron, and calcium than white flour.

As with all-purpose flour, one cup of whole wheat flour may be made into a self-rising replacement by adding one and a half teaspoons of baking powder and a quarter teaspoon of fine salt.

This combination is appropriate for heavier baked items like muffins, but the higher density of whole wheat will make lighter cakes and pastries difficult to make.

3. Oat Flour with Baking Powder

Oats are another whole grain choice that is richer in fiber and protein while being lower in carbohydrates than wheat flours. You may purchase pre-ground oat flour or pulse dry oats into a fine powder. Oat flour has a delicate taste and is naturally gluten free, making it perfect for both sweet and savory baked items. It also gives the items a wonderful fluffy feel.

Cakes made with oat flour will not rise as well as those made with wheat flour due to the absence of gluten, hence additional baking powder is required to increase the rise.

A rise of one cup oat flour and two and a half teaspoons baking powder should suffice. If you are dissatisfied with the rise or the final product, be prepared to increase the baking powder slightly the following time, or even change the liquid quantity to compensate for the absence of gluten that helps bind the mixture together.

Other Self-Rising Flour Substitutes

Rice flour, coconut flour, quinoa, almonds, and bean flours may be used as an alternative for self-rising flour when combined with a leavening agent. However, when baking with various flours, they may react differently, and certain flours may need blending with other flours, such as wheat flour, to produce suitable baked items.

To go with these flours, you may produce a simple home baking powder leavening mix by combining one gram of baking soda with 1.5 grams of cream of tartar. This mixture contains 5 grams of baking powder, or one teaspoon.

So, to make two cups of self-rising flour, combine two cups of all-purpose flour (or another 1:1 flour) with 1.5 grams of baking powder, 2.25 grams of cream of tartar, and half a teaspoon of fine salt.

It is critical to carefully measure out these little amounts, which may be challenging with standard kitchen scales, or else the flour mixture will not rise properly.

Other methods for making home leavening agents, such as baking soda and buttermilk, baking soda and vinegar, citrus juice, or honey, are more difficult, and since they also employ liquids, you will frequently need to change liquid amounts in the recipe to compensate.

To Sum Up

Because it includes a leavening ingredient, self-rising flour can rise and is thus popular in many southern recipes as well as a variety of cakes, waffles, and lighter breads.

Unless you have time to spend refining recipes, you should usually avoid making your own leavening agents and instead use store-bought baking powder and fine salt in addition to all-purpose flour, whole wheat flour, or oat flour.


What can I use in place of self-rising flour?

The 12 Best Substitutes for Self-Rising Flour (All-Purpose Flour + Leavening Agent). Pin it to Pinterest.
Flour made from whole wheat. Consider using whole-wheat flour to boost the nutritional content of your dish.
Flour made from spelt.
Flour made from amaranth.
Beans, as well as bean flour.
Flour made from oats.
Flour made from quinoa.
Cricket Flour is a kind of flour.

What happens if I use plain flour instead of self-raising?

If a recipe asks for self-rising flour it is doing so because it is depending on the raising agents in that flour to make the baked item ‘raise’. If you use plain flour without any rising agents, you will most likely get a very flat, thick bake!

How do I make plain flour into self-raising flour?

6oz of ordinary flour.
Sift the flour and baking powder together before using to ensure a consistent distribution.
If using cocoa powder, buttermilk, or yoghurt, add 14 teaspoon bicarbonate of soda (baking soda) in addition to the baking powder.Method
2 tsp baking powder for every 150g

What is the difference between all-purpose flour and self-rising flour?

While it is comparable to all-purpose flour, self-raising flour is not as high in protein. Self-rising flour, like all-purpose flour, is fortified with nutrients. It also comprises salt and baking powder, which has been equally distributed throughout the flour and works as a leavening agent.

Can I use all-purpose flour instead of self-rising flour?

All-purpose flour will work in almost all self-rising flour recipes, but for soft baked products like biscuits, you may want to use a Southern-style self-rising flour.

How to turn plain flour into self-raising flour with baking powder?

To produce self-raising flour, how much baking powder should be added to normal flour? 1 tsp baking powder per 100g plain flour is the solution.

How do you convert 2 cups of plain flour to self-raising?

If a recipe asks for 2 cups of self-rising flour, combine 2 cups all-purpose flour, 3 teaspoons baking powder, and 12 teaspoon salt. What exactly is this? You may also double the recipe to produce a bigger quantity of homemade self-rising flour and store it for later use.

How to turn plain flour into self-raising flour with baking soda?

1 cup all-purpose flour 1/2 teaspoon baking powder and 1/2 teaspoon bicarbonate soda (commonly known as baking soda).To make self-raising flour from regular flour – 150g

Why not use self-rising flour?

As a general rule, avoid using self rising flour if another leavening ingredient, such as yeast or baking soda, is asked for in the recipe. The leavening in self-rising flour should enough.

Do I need baking soda if I use self-rising flour?

Self-rising flour contains leavening chemicals, which results in flawlessly raised baked items. When you use self-rising flour, you don’t need to add any extra leavening agents (such baking powder or baking soda).

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