You can use all-purpose flour, baking powder and salt instead of self-rising flour at a ratio of 1 cup all-purpose flour + 1 1/2 tsp baking powder + 1/4 tsp salt per cup of self-rising flour. That is the short answer, and for many everyday bakes it is all you need: measure the same way, mix the same way, and bake as usual. But flour is not just bulk in a recipe — it is the structure. It builds the gluten network that holds a loaf up, the starch that sets a cake's crumb, and the protein that decides whether a cookie is chewy or crumbly. Swapping one flour for another changes all three, so the swap works brilliantly in some recipes and fails in others, and this page explains exactly where the line falls.
All-purpose flour, baking powder and salt is not a neutral stand-in for self-rising flour. Flours differ in protein and absorption; swapping changes texture, so start with the ratio and check the dough. What that means in practice is that the flavour, the colour, the moisture and the rise will all shift a little, and the size of the shift depends on how much of the flour you replace and what you are baking. A pancake forgives almost anything; a yeasted sandwich loaf forgives almost nothing. The ratio below is the starting point — the rest of this page is about judging how far to push it.
The ratio, in a table
The table below converts self-rising flour to all-purpose flour, baking powder and salt for the amounts you are most likely to meet. The rule is always the same: 1 cup all-purpose flour + 1 1/2 tsp baking powder + 1/4 tsp salt per cup of self-rising flour.
| Self-rising flour called for | All-purpose flour, baking powder and salt to use | Notes |
|---|---|---|
| 1/4 cup | 1/4 cup all-purpose flour + 3/8 teaspoon baking powder + a pinch of salt | |
| 1/3 cup | 1/3 cup all-purpose flour + 1/2 teaspoon baking powder + a pinch of salt | |
| 1/2 cup | 1/2 cup all-purpose flour + 3/4 teaspoon baking powder + about 1/8 teaspoon salt | |
| 2/3 cup | 2/3 cup all-purpose flour + 1 teaspoon baking powder + about 1/8 teaspoon salt | |
| 3/4 cup | 3/4 cup all-purpose flour + 1 1/8 teaspoons baking powder + about 1/4 teaspoon salt | |
| 1 cup | 1 cup all-purpose flour + 1 1/2 teaspoons baking powder + about 1/4 teaspoon salt | |
| 1 1/2 cups | 1 1/2 cups all-purpose flour + 2 1/4 teaspoons baking powder + about 3/8 teaspoon salt | |
| 2 cups | 2 cups all-purpose flour + 3 teaspoons baking powder + about 1/2 teaspoon salt |
By weight, one cup of self-rising flour is about 113 g (King Arthur Baking, spooned and levelled). Our density table does not list a grams-per-cup figure for all-purpose flour, baking powder and salt, so no weight is given for it here — measure it by volume and, if the recipe is sensitive, weigh a trial cup yourself and note the number. All weights here are approximate; verify with a kitchen scale when the bake matters.
Worked examples
Example 1: A sandwich loaf
A yeasted sandwich loaf is the strictest test of a flour swap, because the flour has to build the gluten network that holds the loaf's shape. A recipe calls for 3 1/2 cups of self-rising flour. Using the ratio, that becomes 3 1/2 cups all-purpose flour + 5 1/4 teaspoons baking powder + about 7/8 teaspoon salt. Mix and knead as usual, then watch the dough rather than the clock: it should be smooth and elastic, and it should pass the windowpane test — a small piece stretched thin enough to see light through without tearing. If it tears early, the flour is weaker than the recipe expects, and the loaf will be denser. Let it rise until doubled, shape it gently, and bake as usual. For a first attempt, replace only half the flour — the loaf will be nearly identical to the original, and you can go further next time.
Example 2: Brownies
Brownies are one of the easiest bakes to swap flour in, because the chocolate and the fat do most of the work and the flour is almost an afterthought. A recipe calls for 1 cup of self-rising flour. Using the ratio, that becomes 1 cup all-purpose flour + 1 1/2 teaspoons baking powder + about 1/4 teaspoon salt. Melt the butter and chocolate, stir in the sugar and eggs, then fold in the flour until just combined — do not over-mix, or the brownies will be cakey. Bake as usual and check five minutes early, because a different flour can change how fast the centre sets. The brownies will be fudgy and rich, and the flour swap will be almost impossible to detect under the chocolate. If the swap adds a strong flavour of its own, brownies are the recipe where that flavour works best.
Example 3: Scones for afternoon tea
Scones depend on cold butter and a light hand, and the flour swap matters less than the technique. A recipe calls for 2 cups of self-rising flour. Using the ratio, that becomes 2 cups all-purpose flour + 3 teaspoons baking powder + about 1/2 teaspoon salt. Rub the cold butter into the flour until it looks like breadcrumbs, add the liquid, and bring the dough together with as little handling as possible. Pat it out, cut the rounds, and bake at a hot oven. The scones will be a little different in flavour and a little different in crumb, but the buttery, flaky character comes from the technique, not the flour. Serve them warm with jam and cream, and the swap will not be the thing anyone remembers.
What changes in the result
Three things change when you swap all-purpose flour, baking powder and salt for self-rising flour. First, the structure: self-rising flour builds gluten, and all-purpose flour, baking powder and salt builds it differently — more weakly, more strongly, or not at all. A dough that relies on gluten for its chew, like a pizza base or a sandwich loaf, will feel the difference most; a batter that relies on starch to set, like a pancake or a muffin, will feel it least. Second, the flavour: Flours differ in protein and absorption; swapping changes texture, so start with the ratio and check the dough. In a strongly flavoured bake the difference is an asset; in a plain vanilla cake it is the first thing you will notice. Third, the moisture: different flours absorb different amounts of water, so the same recipe can come out wetter or drier. Judge the batter or dough by feel and adjust the liquid a tablespoon at a time rather than trusting the recipe's numbers blindly.
When not to substitute
Do not swap flours 1:1 in delicate cakes or yeasted breads without adjusting liquid and expecting a different crumb. In practice that means: do not make this swap in a delicate sponge or chiffon cake, where the flour is doing almost all the structural work and there is nothing to hide a difference behind. Do not make it in a yeasted bread you have never baked before, where you have no baseline to judge the dough against. Do not make it in pastry that depends on a precise gluten balance, such as puff pastry or croissants. And do not make it when the recipe is for someone with a dietary restriction you have not checked — a gluten-free blend is not automatically safe for every coeliac, and a nut flour is not safe for someone with a nut allergy. If the bake matters — a birthday cake, a loaf for guests — test the swap first in a small, forgiving recipe and judge the result before you commit to the important one.
Practical guidance
Measure the flour the right way, because the cup is the least accurate measure in baking. Spoon the flour into the cup and level it off with a knife — do not scoop the cup through the bag, which packs the flour in and can add 20 g or more per cup. Better still, weigh it: a kitchen scale removes the guesswork entirely, and for this swap it matters, because the two flours in this pair do not weigh the same cup for cup. Store the substitute flour in an airtight container in a cool, dry place, and check the storage note for it — wholegrain and nut flours go rancid faster than white flour and are best kept in the fridge once opened.
All conversions on this page are approximate. A kitchen scale is the most reliable tool you own: weigh the substitute, note the number that works for your recipe, and use it next time. If a bake matters — a birthday cake, a loaf for guests — test the swap first in a small, forgiving recipe before you commit to the important one.
Frequently asked questions
Does all-purpose flour, baking powder and salt change the flavour?
Yes — Flours differ in protein and absorption; swapping changes texture, so start with the ratio and check the dough. In a strongly flavoured bake such as a spice cake, a wholemeal loaf or a chocolate brownie, that flavour is an asset and most people will like it. In a plain vanilla cake or a white sauce, it is the first thing you will notice, and it may not be what you want. Match the flour to the recipe: strong flavours hide strong flours, and mild recipes need mild flours.
Should I sift all-purpose flour, baking powder and salt before using it?
Sift it if the recipe is a delicate cake, or if the flour looks lumpy or has been sitting in the cupboard for a while. Sifting aerates the flour, breaks up lumps and helps it combine evenly with the other dry ingredients, which matters more after a swap because a different flour can clump differently. For muffins, pancakes and quick breads, sifting is optional — a whisk through the dry ingredients does the same job. For a sponge cake, sift the flour with the baking powder and salt, and fold it in gently.
Can I use all-purpose flour, baking powder and salt in cookies?
Yes, and cookies are a good place to try the swap, because the butter, sugar and chocolate carry most of the flavour. Use the ratio 1 cup all-purpose flour + 1 1/2 tsp baking powder + 1/4 tsp salt per cup of self-rising flour and chill the dough for 30 minutes before baking, because a different flour hydrates at a different rate and the dough needs time to even out. Bake one test cookie first: if it spreads too much, chill the dough longer; if it stays too thick, flatten the balls slightly. The cookies will be a little different in texture — a little more tender, or a little chewier — but they will still be good cookies.
How do I store all-purpose flour, baking powder and salt?
In an airtight container in a cool, dry place, away from heat and light. Wholegrain and nut flours go rancid faster than white flour because they contain oils, so buy them in smaller quantities and use them within a few months — the fridge extends their life. Gluten-free blends keep well sealed and dry. Always label the container with the date you opened it, and sniff the flour before you use it: rancid flour smells stale and bitter, and no recipe can rescue it.
Can I use all-purpose flour, baking powder and salt instead of self-rising flour in bread?
Yes, but bread is where the swap is most demanding, because the flour has to build the gluten network that holds the loaf up. Start by replacing only half the flour — for a recipe with 2 cups of flour, replace 1 cup — and judge the dough by feel. If it kneads smoothly, passes the windowpane test and rises well, you can replace more next time. If the dough tears or the loaf is dense, go back to half. The ratio is 1 cup all-purpose flour + 1 1/2 tsp baking powder + 1/4 tsp salt per cup of self-rising flour, and the judgement is how much of the flour to replace.
Will my cake rise the same with all-purpose flour, baking powder and salt?
Probably not exactly the same. The rise depends on the gluten network trapping gas, and all-purpose flour, baking powder and salt builds that network differently from self-rising flour. In a light sponge the difference is visible: the cake may be a little shorter or a little denser. In a muffin or a quick bread the difference is small enough not to matter. If the rise matters to you, replace only half the flour, and make sure your baking powder or soda is fresh — stale leavening is a more common cause of a flat cake than a flour swap.