What To Use Instead Of Self Rising Flour?

Wheat flour that rises on its own is a baking essential for both experienced and novice bakers.

There is a substitute for practically every need, whether you want to increase the nutritional content of your favorite recipe, create a gluten-free version, or just don’t have self-rising flour on hand.

Here are the top 12 gluten-free alternatives to self-rising flour, as well as the top 12.

1. All-Purpose Flour Combined with Leavening

The easiest substitute for self-rising flour is probably all-purpose or white flour. The reason behind this is that self-rising flour is made up of white flour plus a leavening agent.

The formation of gas or air during baking, known as leavening, causes the food to rise.

The chemical or mixture of substances used to trigger this action is known as a leavening agent. The reaction gives baked foods their customary porous and fluffy texture.

Baking powder is an example of a chemical leavener that normally contains both an acidic (low pH) and basic (high pH) ingredient. When acid and base mix, a gas called CO2 is created, which enables the baked food to rise.

Use one of the leavening agents listed below to make your own self-rising flour:

  • Add two teaspoons (10 grams) of baking powder for every three cups (375 grams) of flour.
  • Baking soda and cream of tartar: To make one teaspoon (5 grams) of baking powder, combine one-fourth teaspoon (1 gram) of baking soda and half a teaspoon (1.5 grams) of cream of tartar.
  • Buttermilk with baking soda: To make one teaspoon (5 grams) of baking powder, combine one-fourth teaspoon (1 gram) of baking soda with half a cup (123 grams) of buttermilk. Instead of buttermilk, you might use yogurt or sour milk.
  • Baking soda and vinegar: To make one teaspoon (5 grams) of baking powder, combine one-fourth teaspoon (1 gram) of baking soda with half a teaspoon (2.5 grams) of vinegar. Lemon juice can be used in place of vinegar.
  • Molasses and baking soda: To make one teaspoon (5 grams) of baking powder, combine one-fourth teaspoon (1 gram) of baking soda with one-third cup (112 grams) of molasses. Molasses can be swapped out for honey.

If you’re using a leavening agent that calls for liquid, don’t forget to adjust the liquid proportions in your original recipe.

By incorporating a leavening agent into all-purpose flour, you can create your own self-rising flour.

Whole-Wheat Flour 2.

Consider using whole-wheat flour in your recipe to make it more nutrient-dense.

All of the nutrient-dense parts of the whole grain, including the bran, endosperm, and germ, are present in whole-wheat flour.

According to research, those who consume whole grains on a daily basis had a lower risk of heart disease, certain malignancies, diabetes, and other infectious diseases (1).

Whole-wheat flour can be used in place of white flour equally well, but keep in mind that it has a thicker consistency. It may not be the ideal option for cakes and other light pastries, but it’s fantastic for robust breads and muffins.

If you’re using normal whole-wheat flour in place of self-rising flour, don’t forget to add a leavening agent.

A whole-grain alternative to self-rising flour is whole-wheat flour. For robust baked items like breads and muffins, it works best.

Spelt Flour 3.

Ancient whole grain spelt has a comparable nutritional profile as wheat (2).

Spelt can be used in place of self-rising flour equally well, but you will still need to add a leavening agent.

You might want to use a little less liquid than your original recipe specifies because spelt is more water soluble than wheat.

Spelt, like wheat, contains gluten and is inappropriate for people who follow a gluten-free diet.

A gluten-containing grain similar to wheat is spelt flour. When substituting spelt, your recipe could require less liquid.

Fourth: Amaranth Flour

An old-fashioned, gluten-free pseudo-grain is amaranth. It is a good source of fiber, vitamins, and minerals and has all nine necessary amino acids (3).

Although not a grain, amaranth flour can be used in place of wheat flour in many recipes.

A rich, substantial flour, amaranth is a whole grain. It works best in fast breads and pancakes.

A 50/50 mixture of amaranth and a lighter flour can result in the fluffier, less dense texture you desire.

Amaranth flour lacks a leavening agent, therefore you will need to add one.

A nutritious, gluten-free pseudo-grain is amaranth flour. Pancakes, quick breads, and other substantial baked items are the ideal uses for it.

Beans & Bean Flour, No. 5

Beans are a surprising, wholesome, and gluten-free alternative to self-rising flour in several baked items.

Beans are a wonderful source of protein, fiber, and a number of other minerals. According to research, routinely consuming beans may help lower cholesterol (4).

In place of each cup (125 grams) of flour in your recipe, you can use one cup (224 grams) of cooked, pureed beans and a leavening agent.

Since their dark hue will be noticeable in the finished product, black beans are best suited for recipes that call for cocoa.

Be aware that compared to wheat flour, beans hold more moisture and have less starch. This might result in a final product that is denser and doesn’t rise as much.

Beans are a wholesome, gluten-free alternative to flour. To replace one cup (125 grams) of self-rising flour, use one cup (224 grams) of bean puree or bean flour with a leavening agent.

6. Avena flour

You may purchase it or easily manufacture it on your own by pulsing dried oats in a food processor or blender until they produce a fine powder.

Similar to how wheat flour rises, oat flour does not. To guarantee the proper rise of your finished product, you will need to add extra baking powder or another leavening agent.

Can ordinary flour be substituted with self-rising flour?

All-purpose flour will work for almost all of your self-rising flour recipes, but you might want to imitate a Southern-style self-rising flour for delicate baked items like biscuits.

How is all-purpose flour transformed into self-rising flour?

How to transform all-purpose flour into self-raising flour. 1 level cup (125 grams) of all-purpose flour should be used in place of each cup of self-raising flour specified in your recipe. Add 8 grams or 2 tablespoons of baking powder. Combine by whisking.

Can baking soda be used to make self-rising flour?

What Is Flour That Self-Raises? All-purpose flour, baking soda, baking powder, and salt are the ingredients that make up self-rising flour.

Can I make a cake with regular flour instead of self-rising flour?

You can still bake to your heart’s content even if all you have is ordinary flour in the closet. In truth, using plain flour plus a different raising agent, such as baking powder or whisked eggs, will still give your cakes the same light texture and elevated shape that are typically associated with cakes produced with self-rising flour.

Here, we offer our favorite plain flour cake recipes as well as a lesson on plain flour, including advice on how to make it self-rising and the advantages of using this multipurpose pantry staple in recipes.

Can regular flour be made into self-raising flour?

  • I always use a measuring teaspoon rather than one I’d use to make a cup of tea because it’s much more exact. 1 level tsp baking powder


You will receive only a tiny bit more than 100g of self-raising flour from this recipe (due to the weight of the baking powder). However, if you use it in place of 100g of self-raising flour, you shouldn’t see a change in the outcome of your baking.

What distinguishes all-purpose flour from self-rising flour?

The two main distinctions between all-purpose flour and self-rising flour are their constituents and intended usage. Compared to all-purpose flour, which just comprises pulverized endosperm, self-rising flour contains all-purpose flour, salt, and baking powder.


  • All-purpose flour is a multipurpose ingredient used in baking and cooking. In addition to coating meats and vegetables and thickening soups and stews, it is used in baking. Making cakes and pastries is a more specific use for self-rising flour.
  • Because self-rising flour contains leavening agents, baked goods can rise even in the absence of baking soda or powder. False for all-purpose flour.
  • Protein content varies between 10 and 12% in all-purpose flour and 8 in self-rising flour.
  • Up to 8 months at room temperature, 1 year in the refrigerator, and 2 years in the freezer are all acceptable storage times for all-purpose flour. For 4-6 months, self-rising flour keeps well.

How can I raise myself?

When a fan on Nigella’s website inquired about making self-raising flour at home, a member of her staff replied:

Since she doesn’t bother to maintain both plain (all-purpose) and self-raising flour on hand, Nigella tends not to use self-raising flour in her most recent books. In part because having only one type of flour reduces storage space requirements, and in part because self-raising flour loses its rising capacity over time if it isn’t used frequently.

“Making your own self-raising flour is fairly simple. Simply mix in 2 teaspoons of baking powder for 150g (6oz) or 1 cup of plain flour. Before using, sift the flour and baking powder into a bowl to ensure that the baking powder is evenly distributed (or you can put both ingredients into a bowl and whisk them together).

“Add 1/4 teaspoon bicarbonate of soda (baking soda) in addition to the baking powder if you’re baking with cocoa, yogurt, or buttermilk because these ingredients typically need an extra boost of leavening.

Since I have been using plain flour and baking powder as a substitute for self-raising flour for years, I can vouch for its effectiveness.

While we’re talking about baking alternatives, what should a baker do if a recipe calls for baking powder but your pantry is empty?

How much self-rising flour equals 2 cups?

You’re trying to find self-rising flour for a recipe, but all you can find is all-purpose flour. How do you behave?

A self-rising flour alternative can be made with just three basic ingredients:

  • universal flour
  • a baking soda
  • Salt

You will need 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt for every cup of all-purpose flour. In place of the self-rising flour, combine the all-purpose flour, baking powder, and salt, and use as indicated in the recipe.

(Learn how to measure flour to ensure that your baking recipes are consistently successful.)

Making the precise quantity of handmade self-rising flour required for a particular recipe is possible with this technique. For instance, you would combine 2 cups of all-purpose flour, 3 teaspoons baking powder, and 1/2 teaspoon salt if a recipe called for 2 cups of self-rising flour.

To prepare a bigger amount of homemade self-rising flour, you can scale up the recipe and store it for later use.

The purpose of using self-rising flour

Rising flour is your friend if you want to make muffins, pancakes, or delicate biscuits. Self-rising flour is derived from wheat, just like all-purpose flour, except it’s a low-protein variety. Due to the origin of the low-protein wheat used to make self-rising flour in the South.

Like all-purpose flour, self-rising flour has additional nutrition enhanced into it. Additionally, it has salt and baking powder, which functions as a leavening agent and is spread uniformly throughout the flour.

Without using yeast, this raising ingredient aids in the rising of the dough. Due to the leavening action, self-rising flour should only be used sparingly as a substitute for other types of flour. If you aren’t careful, you might not get the outcome you want. Similarly, if the recipe calls for self-rising, you should use all-purpose flour. Bottom line: Your baked goods might not turn out as you had hoped if you use the incorrect one or haven’t adjusted your recipe to take self-rising flour into account.

If you add baking powder and salt to give all-purpose flour a leavening action, you can change it and use it as self-rising flour. A common guideline is to add a teaspoon of baking powder and 1/4 teaspoon of salt to every cup of all-purpose flour.

When using flour that has already been branded as self-rising, avoid adding baking powder. Remember that self-rising flour won’t keep as well as all-purpose flour on the shelf. Its increasing action starts to wane after around six months.

Is Bisquick flour self-rising?

We’ve all had those moments when, after frantically searching our kitchen, we discover that we are missing one or more ingredients from the recipe we had in mind.

At this point, we start frantically searching for easy swaps using foods from our cupboard or refrigerator.

Perhaps you had grand plans for a Sunday breakfast that simply wouldn’t be the same without some quick biscuits. Or perhaps you have some bananas that are ripe and demanding to be made into banana bread.

You only have self-rising flour or Bisquick; you don’t have both, and your recipe obviously calls for the one that is no longer in your cabinet.

Is Bisquick flour self-rising? Bisquick isn’t self-rising flour, though. Salt and baking soda are added to self-rising flour, but Bisquick also contains hydrogenated vegetable shortening, which can significantly alter the results of recipes.

The differences between Bisquick and self-rising flour, the best ways to use each, and what you can use in a pinch for each are all covered in the remaining sections of this article.