Turn all-purpose flour into a self-rising flour substitute by adding the right amount of baking powder and salt.
How it works
The standard home-baking substitution is 1.5 teaspoons of baking powder plus 0.25 teaspoons of salt per cup of all-purpose flour — matching commercial self-rising flour’s typical leavening ratio. For 3 cups of flour, that’s 4.5 teaspoons of baking powder and 0.75 teaspoons of salt.
What this does not include
This is a standard home-baking approximation, not an exact industrial specification — commercial self-rising flour brands can vary slightly in their leavening ratio.
How to use this calculator
- Enter how many cups of all-purpose flour the recipe calls for.
- Read off the baking powder and salt to whisk in.
- Whisk the dry ingredients together thoroughly before using.
Why whisk the ingredients together first?
Baking powder and salt need to be evenly distributed through the flour, since a clump of undissolved baking powder can create an uneven rise or a bitter spot in the finished baked good.
Can I use baking soda instead of baking powder?
No — self-rising flour specifically uses baking powder, which contains its own acid and doesn’t require an additional acidic ingredient (like buttermilk) to activate, unlike baking soda.
Does homemade self-rising flour keep as long as store-bought?
Baking powder loses potency over time even in a sealed container, so it’s best to mix only what you need for a recipe rather than storing a large batch for later.
