Self-Rising Flour Calculator
Replace store-bought self-rising flour by blending all-purpose flour with the right leavening and salt.
Blend These Ingredients
All-purpose flour
240 g
2.00 cups
Baking powder
3.00 tsp
12.0 g
Fine salt
0.50 tsp
3.0 g
How to Use This Calculator
Measure flour
Weigh all-purpose flour or measure in cups using the spoon-and-level method for accuracy.
Add leavening & salt
Sift flour, baking powder, and salt together to distribute evenly. Add baking soda if using acidic liquids.
Store or use immediately
Use right away in recipes or store in an airtight container for up to 4 weeks.
Formula
For every 1 cup flour → add 1½ tsp baking powder + ¼ tsp fine salt
Flour (g) × 0.0125 = salt (g), Flour (g) × 0.05 = baking powder (g)
Example: 300 g flour → 300 × 0.05 = 15 g baking powder, 300 × 0.0125 = 3.8 g salt.
Tip: For self-rising pastry flour, swap AP flour for cake flour and reduce baking powder to 1¼ tsp per cup.
Full Description
Self-rising flour is simply all-purpose flour blended with leavening and salt. It appears frequently in biscuit, quick bread, and pancake recipes—especially from the U.S. South and U.K. This calculator converts any amount of all-purpose flour into self-rising flour, preventing over- or under-leavened results.
Enter the flour amount in cups or grams, and the tool returns the precise baking powder and salt additions. Toggle the baking soda option when your recipe includes acidic ingredients like buttermilk or yogurt, which need extra neutralizing power for optimal rise.
Ideal for
- Substituting store-bought self-rising flour in biscuits, scones, and quick breads.
- Batch-prepping self-rising flour mixes for catering or bakery production.
- Teaching baking fundamentals about leavening ratios.
- Adapting international recipes that specify self-raising/self-rising flour.
Always check recipe instructions—some already include baking powder. If so, subtract the calculated amount to avoid over-leavening. Store homemade self-rising flour in an airtight container away from humidity.
Frequently Asked Questions
Can I use kosher salt?
Yes, but increase volume to ⅜ tsp per cup because kosher crystals are larger. Weighing salt is most accurate.
How long does homemade self-rising flour keep?
Use within 4 weeks for best leavening power. Baking powder loses strength over time, especially in humid environments.
Can I make gluten-free self-rising flour?
Yes. Blend gluten-free all-purpose flour with the same ratios of baking powder and salt. Sift well for even distribution.
Do I need baking soda?
Only if the recipe contains acidic ingredients (buttermilk, yogurt, lemon). Otherwise, baking powder alone is sufficient.