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5 Best Self Rising Flour Substitutes (Ranked) | EpicureDelight

5 Best Self Rising Flour Substitutes (Ranked)

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Self rising flour is all-purpose flour plus baking powder and salt; these substitutes replicate that chemistry for baking.
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings: 1 batch
Course: Substitutes
Ingredients Equipment Method Notes

Ingredients
  

Best Matches
  • 1:1 All-purpose flour + baking powder + salt (DIY self rising flour) Best overall match; use the same flour amount as your recipe calls for and measure baking powder carefully for lift.
Good Alternatives
  • 1:1 Cake flour + baking powder (reduced protein option) Softer crumb; add salt separately if your recipe needs it.
  • 1:1 All-purpose flour + cream of tartar + baking soda (DIY lift) Works when you have both acids and base; ensure fresh baking soda for reliable rise.
Emergency Swaps
  • 1:1 All-purpose flour + baking soda only (boosted lift) Can rise but may taste metallic/harsh unless the recipe includes an acid (like buttermilk).

Equipment

  • Measuring cups/spoons
  • Whisk
  • Medium mixing bowl
  • Kitchen scale (optional for accuracy)

Method
 

  1. Measure the amount of substitute flour using the same flour quantity your recipe specifies (use the table’s 1:1 guidance where listed).
  2. If your substitute is DIY-based (flour + leavening), measure baking powder/baking soda precisely and add salt only if your recipe doesn’t already include it.
  3. Mix the dry ingredients thoroughly before adding wet ingredients so the leavening distributes evenly.
  4. Expect faster lift than plain flour: once mixed, proceed promptly to the oven to preserve carbonation/leavening strength.
  5. If your bake turns out flat, increase leavening slightly next time (small increments) and verify your baking powder is fresh.

Notes

  • Self rising flour already contains baking powder and salt; most substitutes must recreate both to match flavor and rise.
  • Baking powder strength varies by brand; if you’re substituting for a critical rise (biscuits, quick breads), measure carefully and consider testing with a small batch.

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