Few kitchen moments are as frustrating as reaching for self‑raising flour only to find an empty bag. Whether you’re halfway through a batch of scones or about to bake a birthday cake, knowing how to make a substitute from plain flour and baking powder can save the day.

4 related posts

Ratio for self-raising flour from plain flour: 100 g plain flour + 1 tsp baking powder ·
Salt addition (US style): 1/2 tsp salt per cup of self-rising flour ·
Baking powder per cup of all-purpose flour: 2 tsp

Quick snapshot

1Plain flour + baking powder
2All‑purpose flour + baking powder + salt
3Bicarbonate of soda + acid
4Pancake mix (emergency only)
  • Check leavening already present
  • May alter sweetness and saltiness
  • Not for delicate cakes

Four substitution methods, but one critical pattern: the correct ratio of leavening to flour varies between the UK and US, and even small errors can make your bake too dense or cause it to collapse.

The conversion ratios are consistent across authorities, but the salt question splits UK from US practice.

Standard UK substitution 100 g plain flour + 1 tsp baking powder (Dr. Oetker)
Standard US substitution 1 cup all-purpose flour + 1 ½ tsp baking powder + ½ tsp salt (King Arthur Baking Company)
Alternative using bicarb 150 g plain flour + ½ tsp bicarbonate of soda + ½ tsp acid (Nigella Lawson)
Best for tender baked goods All‑purpose flour over bread or cake flour (King Arthur Baking Company)

What can I use if I don’t have self‑raising flour?

Plain flour + baking powder ratio

  • The standard substitution is 100 g plain flour plus 1 tsp baking powder, a formula confirmed by Dr. Oetker (UK baking brand).
  • King Arthur Baking Company (US baking authority) notes that all‑purpose flour works for almost any recipe that calls for self‑rising flour, though the result may be slightly less tender.
  • Nigella Lawson (celebrity chef) recommends 2 tsp baking powder per 150 g of plain flour, which is the same ratio as 1 tsp per 100 g but expressed for a larger batch.

When to add salt

  • UK self‑raising flour typically contains no added salt, so if you are following a British recipe, skip the salt (Dr. Oetker).
  • US self‑rising flour includes about ½ tsp salt per cup of flour, as noted by Nigella Lawson and King Arthur Baking Company.
  • If the original recipe already calls for salt, reduce it slightly when using a homemade substitute to avoid an overly salty bake.

US vs UK self‑rising flour differences

  • UK self‑raising flour uses a lower‑protein flour (plain flour), while US self‑rising flour is made from all‑purpose flour with a slightly higher protein content (King Arthur Baking Company).
  • In the US, self‑rising flour is a staple in Southern recipes such as biscuits and cornbread (King Arthur Baking Company).
  • Nigella points out that US self‑rising flour always contains salt, whereas UK versions do not (Nigella Lawson).

The pattern is clear: adjusting for salt and choosing the right flour type are the two most common pitfalls when substituting self‑raising flour. A pinch too much salt can ruin the balance, yet omitting it entirely in a US recipe leaves a flat taste.

“All‑purpose flour will work for just about all of your self‑rising flour recipes.”

King Arthur Baking Company (US baking authority)

How can I make plain flour into self‑raising?

Step‑by‑step mixing instructions

  1. Measure your plain flour. For every 100 g of flour, add 1 tsp of baking powder (Dr. Oetker (UK baking brand)).
  2. If you are following a US recipe, include ½ tsp salt per 1 cup (about 125 g) of flour (Nigella Lawson).
  3. Sift the flour, baking powder (and salt, if using) together at least once to distribute the leavening evenly (Dr. Oetker).
  4. Whisk or pass through a sieve a second time to ensure no baking powder lumps remain (common advice from Nigella and King Arthur Baking Company).
  5. Use immediately or store in an airtight container for up to eight weeks (Dr. Oetker).

Whisking to ensure even distribution

  • Uneven baking powder distribution creates bitter pockets in your baked goods. Both Dr. Oetker and Nigella Lawson stress sifting or whisking the mixture multiple times.
  • Using a fine‑mesh sieve and a large bowl gives you the best control (Charlotte’s Lively Kitchen (UK home‑baking site)).

Storing homemade self‑raising flour

  • Homemade self‑raising flour keeps in an airtight container for up to eight weeks, according to Dr. Oetker.
  • Always check that your baking powder is within its use‑by date before mixing — it loses potency over time (Nigella Lawson).
  • Label the container with the date and ratio used to avoid confusion later.

“If you are in the US, self‑raising flour has salt added (around ½ tsp per cup), whereas in the UK it does not.”

Nigella Lawson (celebrity chef)

Why this matters

Home bakers who skip the second sifting risk pockets of concentrated baking powder that leave a metallic aftertaste. A few extra seconds with a whisk can salvage your finished bake.

What is a substitute for self‑rising flour in baking?

Substitute for muffins and cakes

  • For tender cakes and muffins, all‑purpose flour with baking powder is preferred because its protein content (around 10‑12%) provides enough structure without toughness (King Arthur Baking Company (US baking authority)).
  • King Arthur Baking Company advises against bread flour for self‑rising flour substitutes — its higher protein (12‑14%) produces a dense, chewy crumb.
  • Cake flour (lower protein, around 7‑9%) can be used if you increase the baking powder slightly, though the texture will be more delicate (King Arthur Baking Company).

Substitute for biscuits and scones

  • Biscuits and scones benefit from the added salt in US‑style self‑rising flour, so the all‑purpose‑plus‑baking‑powder‑plus‑salt combo is ideal (King Arthur Baking Company).
  • For British scones, the plain flour‑and‑baking‑powder mixture without salt matches the traditional UK recipe (Dr. Oetker (UK baking brand)).

Using cake flour vs all‑purpose flour

  • Cake flour yields a lighter crumb but requires careful adjustment of the leavening ratio. King Arthur Baking Company suggests starting with 2 tsp baking powder per 1 cup cake flour.
  • All‑purpose flour is more forgiving and widely available, making it the go‑to substitute for most home bakers (King Arthur Baking Company).

The trade‑off: using lower‑protein flour gives you tenderness, but you lose the structural support that holds up mix‑ins like fruit or chocolate chips. For delicate cakes, cake flour wins; for robust scones, all‑purpose is your best bet.

How do I replace self‑raising flour with plain flour?

Conversion chart: grams and cups

  • 100 g plain flour + 1 tsp baking powder = 100 g self‑raising flour equivalent (Dr. Oetker)
  • 1 cup (125 g) all‑purpose flour + 1 ½ tsp baking powder + ½ tsp salt = 1 cup US self‑rising flour (King Arthur Baking Company)
  • 150 g plain flour + 2 tsp baking powder = 150 g self‑raising flour (Nigella Lawson)
  • Charlotte’s Lively Kitchen (UK home‑baking site) independently confirms 1 tsp baking powder per 100 g plain flour.

Adjusting liquid in the recipe

  • Higher‑protein all‑purpose flour absorbs more liquid than UK plain flour. If the recipe originally called for self‑rising flour, you may need to add 1‑2 tablespoons of extra milk or water (King Arthur Baking Company).
  • When using plain flour instead of self‑raising, the lack of absorbed salt can also change dough hydration; monitor the consistency after mixing.

Baking soda vs baking powder for leavening

  • Baking powder is the standard replacement because it contains both acid and base in one product.
  • Bicarbonate of soda (baking soda) requires an acidic ingredient such as buttermilk, yogurt, or lemon juice to activate. Nigella Lawson proposes mixing ½ tsp bicarbonate of soda with ½ tsp cream of tartar per 150 g flour as a homemade alternative.
  • If the original recipe already includes an acidic liquid (e.g., buttermilk), using baking soda alone can work, but you must adjust the total leavening to avoid a soapy taste (Baking Forums (community discussion)).

The implication: if your recipe already relies on buttermilk or yogurt, switching to a plain‑flour‑plus‑baking‑powder substitute is safe. But if you use baking soda without an acid, your bake will be flat and chemically bitter.

What if I don’t have self‑rising flour?

Emergency substitutions without baking powder

  • If you have no baking powder at all, combine ½ tsp bicarbonate of soda per 150 g plain flour with an equal amount of an acid such as lemon juice or vinegar (Nigella Lawson).
  • The reaction is immediate, so the batter must be baked straight away to capture the gas bubbles (Charlotte’s Lively Kitchen (UK home‑baking site)).
  • This method works for pancakes and quick breads but is less reliable for delicate cakes.

Using pancake mix as a stand‑in

  • Pancake mix already contains leavening agents and often includes salt and sugar. It can replace self‑rising flour in a pinch, but you must reduce or eliminate added sweetener and salt in the recipe.
  • Do not use pancake mix for yeast-based recipes or for cakes where the extra sugar will throw off the balance.

When to just use plain flour and adjust baking powder

  • Using plain flour alone (without any leavening) is not a substitute for self‑raising flour in cakes or scones — the result will be dense and heavy.
  • If a recipe calls for self‑raising flour and you only have plain flour, you can estimate 1 tsp baking powder per 100 g flour as the closest safe approximation (Dr. Oetker).
The catch

YouTube tutorials often recommend 1 tsp baking powder per 100 g flour plus a pinch of salt, but the reported salt quantity can vary widely (YouTube demonstration). Always verify salt additions against the recipe’s own sodium content to avoid over‑salting.

Related reading: Self Raising Flour Ratio: How to Make It Correctly · 1/2 Cup in Grams: Conversions for Flour, Sugar & Butter

For a detailed step-by-step guide with exact ratios, see how to make self raising flour from King Arthur Baking and Nigella Lawson.

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Frequently asked questions

How much baking powder do I add to plain flour to make self‑raising?

Add 1 tsp baking powder per 100 g plain flour, or 2 tsp per 150 g. This is the standard formula from multiple sources including Dr. Oetker and Charlotte’s Lively Kitchen.

Can I use self‑rising flour instead of all‑purpose flour?

Yes, but you must omit the baking powder and salt that the recipe calls for. Self‑rising flour already contains both, and doubling the leavening can cause your bake to rise too quickly then collapse.

What is the difference between self‑raising flour and plain flour?

Plain flour contains no added leavening agents. Self‑raising flour has baking powder (and, in the US, salt) already mixed in. Using plain flour in a recipe designed for self‑raising will result in a dense, flat product.

Does self‑raising flour expire?

The baking powder in self‑raising flour loses potency over time. Check the use‑by date and, if the flour is past its date, test a small batch before using. Homemade self‑raising flour keeps for up to eight weeks in an airtight container (Dr. Oetker).

Can I make self‑raising flour without baking powder?

Yes, by using bicarbonate of soda (baking soda) combined with an acid such as cream of tartar, buttermilk, or lemon juice. Nigella Lawson recommends ½ tsp bicarb + ½ tsp cream of tartar per 150 g flour.

Is self‑rising flour the same as self‑raising flour?

Yes — “self‑rising” is the term used in the US and Canada, while “self‑raising” is used in the UK and Australia. The composition is identical: flour mixed with baking powder and optionally salt.

How do I store homemade self‑raising flour?

Place it in an airtight container and keep it in a cool, dry place for up to eight weeks (Dr. Oetker). Label the container with the date and the ratio used.

For home bakers on either side of the Atlantic, the choice is straightforward: stick to the ratio that matches your region’s self‑rising flour style. UK bakers can rely on plain flour plus baking powder and skip the salt; US bakers should add the salt for authentic results. The consequence of ignoring this difference is a biscuit that’s either too salty or too bland — an easy fix once you know your system.