Self-Raising Flour (UK) substitutes
The best substitute for self-raising flour (uk) is plain flour + baking powder: 1 tsp baking powder per 100g plain flour, or 2 tsp per 150g; sift them together. The standard UK formula. Sift or whisk properly or the rise will be patchy. UK self-raising flour contains no salt, so do not add any.
Why it matters. UK self-raising flour is plain flour with baking powder already blended in and, unlike the American version, no added salt. Recipes using it assume the raising agent is included, so do not add a full dose again.
BestPlain flour + baking powder
●●●●●1 tsp baking powder per 100g plain flour, or 2 tsp per 150g; sift them together
Keeps the structure, leavening and thickener roles.
The standard UK formula. Sift or whisk properly or the rise will be patchy. UK self-raising flour contains no salt, so do not add any.
Plain flour + baking powder + bicarbonate of soda
●●●●●100g plain flour + 1 tsp baking powder + 1/4 tsp bicarbonate of soda, where the recipe contains cocoa, yoghurt or buttermilk
Keeps the structure, leavening and thickener roles.
Acidic ingredients need a little bicarb alongside the baking powder to neutralise them, otherwise the bake tastes sharp and stays pale.
US self-rising flour
●●●●○1:1, and cut about 1/4 tsp salt per cup from the recipe
Keeps the structure, leavening and thickener roles.
The American version is the same idea but has salt blended in, which the British one does not. Adjust or the bake will be over-salted.
Cake flour + baking powder
●●●●○1 cup cake flour + 1 1/2 tsp baking powder
Keeps the structure, leavening and thickener roles.
Close on protein and the leavening lands right. Cake flour is chlorinated, so it takes up slightly more liquid; loosen the batter if it looks stiff.
Plain flour + bicarb + cream of tartar
●●●●○100g plain flour + 1/4 tsp bicarbonate of soda + 1/2 tsp cream of tartar
Keeps the structure, leavening and thickener roles.
Makes the baking powder from scratch, which makes it single acting. Get the mixture into the oven straight away or the lift is wasted.
Plain flour with the recipe's own leavening
●●●●○Use plain flour and add whatever baking powder the recipe already specifies
Keeps the structure, leavening and thickener roles.
The safest choice when a recipe lists both. Never combine self-raising flour with a full measure of baking powder, or the bake rises fast and then sinks.
Gluten-free plain blend + baking powder
●●●○○100g gluten-free plain blend + 1 tsp baking powder, plus 1/4 tsp xanthan gum if the blend contains none
Keeps the leavening and thickener roles; loses structure.
The leavening behaves the same but the structure does not, so the bake is more fragile and stales faster. Let the batter rest 20 minutes before baking.
Other flour substitutes
Measuring by weight instead? Use the kitchen converter.