How this calculator works
Self-rising flour is ordinary soft wheat flour with baking powder and, in the United States, a little salt already mixed in. The standard US mixture is one cup of all-purpose flour, 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt, whisked together so the leavening is spread evenly. UK self-raising flour uses about two teaspoons of baking powder per cup and usually no added salt. Because the leavening is already included, a recipe written for self-rising flour normally asks for no extra baking powder and only a little or no added salt.
Formula
all-purpose flour = cups needed x grams per cup, where a US cup holds 125 g of all-purpose flour. baking powder = cups x 1.5 teaspoons for US style, or cups x 2 teaspoons for UK style. salt = cups x 0.25 teaspoon for US style, or none for UK style. Mix the dry ingredients thoroughly before using.
Worked example
A recipe needs 2 US cups of self-rising flour. Use 2 cups of all-purpose flour, 2 x 1.5 = 3 teaspoons of baking powder and 2 x 0.25 = 0.5 teaspoon of salt. In grams the flour is 250 g, the baking powder 13.8 g and the salt 2.8 g. For the same 2 cups in UK style, use 4 teaspoons of baking powder and no salt.
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Frequently asked questions
Can I use self-rising flour in place of all-purpose flour?
Not directly unless the recipe was written for it, because the flour already contains leavening and salt. If you substitute self-rising flour in a plain recipe, omit the baking powder and reduce or omit the salt. The finished texture may also differ because self-rising flour is usually lower in protein.
Why does UK self-raising flour have no salt?
UK self-raising flour is normally made with raising agent only; the cook adds salt separately if a recipe needs it. US self-rising flour is a standardized product that includes salt. Following the style for the recipe you are using avoids unexpectedly salty results.
Does homemade self-rising flour keep?
Baking powder loses strength over time, especially once the flour is mixed. Keep the mixture in a sealed container in a cool, dry place and use it within about three months. Commercial self-rising flour has a longer shelf life because of how it is packed.
Can I make it with whole wheat or bread flour?
You can, but the result will not be identical. Whole wheat flour absorbs more water and bread flour has more gluten, so a recipe may need more liquid or a shorter mix. The leavening ratio stays the same; only the flour changes.