Self-Rising Flour substitutes

Per 1 cup: 1 cup all-purpose flour + 1 1/2 tsp baking powder + 1/4 tsp salt, whisked thoroughly

Keeps the structure, leavening and thickener roles.

The standard formula. Whisk or sift it properly, because unevenly spread baking powder gives a lopsided rise and bitter patches.

Per 1 cup: 1 cup cake flour + 1 1/2 tsp baking powder + 1/4 tsp salt

Keeps the structure, leavening and thickener roles.

Even closer, because American self-rising flour is milled from soft low-protein wheat. Ideal for biscuits and shortcake.

1 cup UK self-raising flour + 1/4 tsp salt

Keeps the structure, leavening and thickener roles.

UK self-raising flour has no salt added, which is the only meaningful difference between the two. Add it yourself and they are interchangeable.

Use plain flour and add the recipe's own baking powder and salt

Keeps the structure, leavening and thickener roles.

The safest route whenever a recipe already lists leavening. Never use self-rising flour and a full dose of baking powder together, or the bake will shoot up and then sink.

Per 1 cup: 1 cup all-purpose flour + 1/2 tsp baking soda + 1 tsp cream of tartar + 1/4 tsp salt

Keeps the structure, leavening and thickener roles.

Builds the baking powder from scratch, which makes it single acting. Mix the dough and get it into the oven immediately.

Per 1 cup: 1 cup pastry flour + 1 1/2 tsp baking powder + 1/4 tsp salt

Keeps the structure, leavening and thickener roles.

The right protein level for tender biscuits. It absorbs slightly less liquid than cake flour, so the dough may come together wetter.

Per 1 cup: 1 cup gluten-free all-purpose blend + 1 1/2 tsp baking powder + 1/4 tsp salt, plus 1/4 tsp xanthan gum if the blend has none

Keeps the leavening and thickener roles; loses structure.

The leavening behaves identically but the structure does not, so the bake is more fragile and dries out faster. Rest the batter 20 minutes before baking.