For every 1 cup of all-purpose flour, use 1 cup of self-rising flour—but skip the baking powder and salt in the recipe. That’s the golden rule. Easy peasy.
But wait—does your recipe call for 1 teaspoon of baking powder? Subtract it. Salt? Omit it. Self-rising flour already has about 1.5 teaspoons of baking powder and ¼ teaspoon of salt per cup. You’re welcome.
When to Say “No Thanks” to the Swap
Bread? No. Yeast breads need all-purpose flour’s exact protein balance. Self-rising flour will make a dense, salty brick. Not cute. Pizza dough? Also a bad idea. You want stretchy, not explosive.
Cakes, muffins, pancakes, and biscuits? Yes! These are self-rising’s happy place. They love extra lift. Your pancakes will be fluffy clouds. Your biscuits will tower like tiny skyscrapers. Boom.
