Self-Rising Flour Calculator
Enter how much self-rising flour your recipe calls for, choose US or UK style, and this calculator tells you exactly how much all-purpose flour, baking powder, and salt to combine. Works in cups, grams, or ounces, and updates instantly as you type.
What is self-rising flour?
Self-rising flour (called self-raising flour in the UK and Australia) is simply all-purpose flour pre-blended with a leavening agent and salt. Because the baking powder is already measured in, recipes that call for it can skip those separate additions. It was popularised in the 19th century and remains common in Southern US baking for biscuits, pancakes, and quick breads. The drawback is that the baking powder gradually loses potency in storage, which is why making it fresh from all-purpose flour often produces better and more predictable results.
How this calculator works
The standard ratio used by major flour brands and culinary authorities is roughly 1.5 to 2 teaspoons of baking powder per cup (about 120 g) of all-purpose flour, with 1/4 teaspoon of salt for the US style. In weight terms this is 2 g of baking powder and 0.5 g of salt per 100 g of flour. This calculator uses the 2 g per 100 g ratio, which sits at the upper end of the common range and matches the metric standard used by UK and Australian home bakers. If a recipe was developed with a lighter hand on the baking powder (closer to 1.5 tsp per cup), your results may rise a little more - test once with a small batch before scaling up.
US vs UK self-rising flour
US self-rising flour includes salt as part of the blend. UK and Australian self-raising flour does not - the salt goes into the recipe separately. If a UK recipe calls for self-raising flour and you are making your own substitute, use the UK mode (no salt) and add salt as the recipe directs. Conversely, if you are making a US recipe with a UK blend, remember to add the 1/4 tsp of salt per cup that would normally be in the US product. Neither is better in a chemical sense - it is simply a regional convention.
When to make your own vs buy it
Making self-rising flour from all-purpose flour is faster than a grocery run and saves waste when a recipe only needs a cup or two. It also lets you control the leavening level - slightly less baking powder for a denser, chewier texture, slightly more for extra lift. The main reason to keep a bag of commercial self-rising flour is convenience in high-volume Southern baking, where it is used as the base for everything from biscuits to cobbler. If your bag of commercial self-rising flour is more than a year old, making a fresh batch is almost always the better call.
Self-rising flour ingredient ratios by amount
| All-purpose flour | Baking powder | Salt (US only) |
|---|---|---|
| 1/4 cup (30 g) | 1/2 tsp | 1/16 tsp (pinch) |
| 1/2 cup (60 g) | 1 tsp | 1/8 tsp |
| 1 cup (120 g) | 1-1/2 to 2 tsp | 1/4 tsp |
| 2 cups (240 g) | 3 to 4 tsp | 1/2 tsp |
| 3 cups (360 g) | 4-1/2 to 6 tsp | 3/4 tsp |
| 4 cups (480 g) | 6 to 8 tsp | 1 tsp |
| 100 g | 2 g (2/3 tsp) | 0.5 g (1/8 tsp) |
| 250 g | 5 g (1-2/3 tsp) | 1.25 g (1/4 tsp) |
| 500 g | 10 g (3-1/3 tsp) | 2.5 g (1/2 tsp) |
US style (with salt). For UK self-raising, omit the salt column.
Frequently asked questions
How much baking powder per cup of all-purpose flour?
The standard ratio is 1.5 to 2 teaspoons of baking powder per cup (approximately 120 g) of all-purpose flour. Most recipes and flour brands land at 1.5 tsp; the metric standard used in the UK and Australia equates to about 2 tsp per cup. This calculator uses 2 tsp per cup (2 g per 100 g) for consistency with gram-based baking.
Do I add salt when making self-rising flour?
It depends on whether you need US or UK style. US self-rising flour contains salt - about 1/4 teaspoon per cup of flour. UK and Australian self-raising flour contains no salt; the recipe adds salt separately. Use the Style selector in the calculator to switch between them.
Can I use self-rising flour instead of all-purpose flour?
You can, but you need to reduce or omit the baking powder and salt the recipe calls for, because they are already in the self-rising flour. If a recipe uses 1 cup of all-purpose flour with 1.5 tsp baking powder and 1/4 tsp salt, you can swap in 1 cup of self-rising flour and remove those additions. Be careful - too much leavener produces a bitter taste and excessive rise that then collapses.
How long does homemade self-rising flour last?
Store homemade self-rising flour in an airtight container in a cool, dry place and use within 3 to 6 months. The all-purpose flour itself keeps longer, but baking powder starts to lose its leavening power after opening. To test if your baking powder is still active, stir 1 teaspoon into half a cup of hot water - it should bubble vigorously. If not, start fresh.
Can I make self-rising whole wheat or gluten-free flour?
Yes. Use the same ratio - 2 tsp baking powder and 1/4 tsp salt per cup - applied to whole wheat flour, spelt flour, or a gluten-free all-purpose blend. Whole wheat flour absorbs more liquid, so your baked goods may be denser; consider using half whole wheat and half regular all-purpose for a lighter result. For gluten-free blends, check whether the blend already contains a leavener before adding baking powder.
What is the difference between baking powder and baking soda?
Baking powder is a complete leavener that contains both an acid and a base (bicarbonate of soda), so it activates with liquid and heat alone. Baking soda is pure base and needs an acidic ingredient in the recipe (buttermilk, yogurt, lemon juice, brown sugar) to produce carbon dioxide. Self-rising flour uses baking powder, not baking soda. Substituting baking soda for baking powder in this mix would not work without adjusting the recipe accordingly.
My biscuits came out flat - what went wrong?
The most common cause is old baking powder that has lost its leavening power. Test it in hot water (see above) before mixing. Other causes include overworking the dough, which develops gluten and suppresses rise; using melted rather than cold fat; or baking at too low a temperature. If the baking powder is fresh, try handling the dough as little as possible and making sure your oven is fully preheated.