Easy Self-Raising Flour

Mixing Flour for Brownies

Elaine Lemm

Prep: 3 mins
Cook: 0 mins
Total: 3 mins
Servings: 4 servings
Yield: 1 cup

Self-raising flour is a common ingredient in recipes from the United Kingdom, Australia, South Africa, and other countries. It is made with a bit more baking powder and no salt, which differentiates it from the self-rising flour typically found in the United States and Canadian markets.

If a recipe calls for self-raising flour and you only have plain all-purpose flour, it's surprisingly easy to make a suitable replacement. Follow the steps below for simple do-it-yourself self-raising flour.


Steps to Make It

  1. Gather the ingredients.

  2. Measure the all-purpose flour into a bowl.

  3. To make self-raising flour, add 2 teaspoons of baking powder to each cup of flour. 

  4. Use a whisk or spoon to blend the flour and baking powder thoroughly.

  5. Use your self-raising flour as specified in recipes.


  • The most accurate way to measure flour is by weight. Count on about 4 1/2 ounces or 127 grams per cup. If you don't have a scale, stir the flour and then spoon it into the measuring cup. Level the flour off (without compacting it) with the flat side of a knife or the handle of a wooden spoon.
  • If you use self-raising flour as a substitute for all-purpose flour in a quick bread or muffins, omit the baking powder and add an extra 2 teaspoons of the self-raising flour for each cup of all-purpose flour.
  • Self-raising flour does not contain baking soda or salt, so when substituting self-raising flour for all-purpose flour, add both baking soda and salt if they are called for in the recipe (while omitting the additional baking powder in the recipe).
  • Store all-purpose or self-raising flour in an airtight container at room temperature for up to 6 months. Whole wheat flour can become rancid faster than white flour; store whole wheat flour in the refrigerator for up to 6 months. If you don't bake often, buy small amounts of flour or keep it in the freezer for longer storage. Bring any flour to room temperature before adding it to a recipe.
  • Some recipes specify "sifted" flour. Most flours are pre-sifted, but they do compact and settle in storage. Instead of sifting the flour, all you need to do is stir it with a spoon or whisk and use the spoon and sweep method of measuring. Or, better yet, weigh the flour if weight is specified. Unless your recipe specifies a weight, a cup of flour generally weighs about 4 1/2 ounces​ or 127.6 grams.
  • Liquid measuring cups can't be leveled off, so it's best to avoid using a liquid measuring cup for flour. For accurate results, use measuring cups designed for dry ingredients.
  • Soft wheat flour—with about 9 to 11 grams of protein per cup—is best for cakes, while harder, higher gluten flours like bread flour—about 12 to 14 grams of protein per cup—are best for yeast bread.  

Recipe Tags: