Self-Rising Flour Calculator (all-purpose flour + baking powder + salt)

Understanding the self-rising flour substitute calculator — concept and principle

This calculator tells you how to make a substitute for self-rising flour from all-purpose flour, baking powder and salt, for any number of cups. It helps when a recipe calls for self-rising flour and you only have plain flour.

Make your own self-rising flour: with the default inputs the result is 3 tsp BP + 1 tsp salt (for 2 cups).

How it is calculated

For each US cup of self-rising flour:

1 cup all-purpose flour
1½ tsp baking powder
½ tsp salt
optionally remove 2 tsp of flour per cup so the volume stays the same.

Teaspoons are also shown as tablespoons (3 tsp = 1 tbsp).

The principle

Self-rising flour is plain flour with leavening and salt already mixed in. Baking powder contains an acid and a base that react when wet and heated, releasing carbon dioxide that lifts the batter. Extension substitution tables replace one cup of self-rising flour with one cup of all-purpose flour plus 1½ teaspoons of baking powder and ½ teaspoon of salt; the New Mexico State guide removes 2 teaspoons of flour per cup so the added powder does not increase the volume. The key is to spread the powder evenly so the bake rises uniformly.

Worked example

Default input: 2 cups of self-rising flour.

All-purpose flour = 2 cups.
Baking powder = 2 × 1½ = 3 tsp = 1 tbsp.
Salt = 2 × ½ = 1 tsp.
Optional flour to remove = 2 × 2 = 4 tsp.

Each point is the calculator re-run with only “Self-rising flour in the recipe (US cups)” changed; the gold point is the default example. Change the inputs above and this chart follows your numbers.

Self-rising flour in the recipe (US cups)	All-purpose flour (cups)
0.5	0.5
1	1
1.5	1.5
2	2
2.5	2.5
3	3
4	4

How to read the result

Whisk or sift the flour, baking powder and salt together thoroughly before adding wet ingredients. If the recipe already lists baking powder or salt in addition to self-rising flour, keep those amounts as well; you are only replacing what is inside the self-rising flour. Self-rising flours differ slightly between brands and countries, so results may vary a little.

Common mistakes

Adding the baking powder in one spot instead of mixing it through.
Using baking soda instead of baking powder.
Using old baking powder that has lost its strength.
Leaving out the salt, which affects flavour and browning.

Keep in mind: Check that your baking powder is fresh; old powder may not rise. Follow allergen and dietary needs when substituting.

Frequently asked questions

How do I make self-rising flour?

Mix 1 cup all-purpose flour with 1½ tsp baking powder and ½ tsp salt.

Can I use baking soda instead?

Not directly; baking soda needs an acid in the recipe and is much stronger.

How much for 2 cups?

2 cups flour, 1 tablespoon baking powder and 1 teaspoon salt.

Sources: Iowa State University Extension AnswerLine, "Substitutions for Common Foods" · New Mexico State University Cooperative Extension, Guide E-131 "In a Pinch Ingredient Substitution"

Checked 9 Nov 2026. Iowa State University Extension AnswerLine, “Substitutions for Common Foods” (self-rising flour, 1 cup = 1 cup unsifted all-purpose flour + 1½ tsp baking powder + ½ tsp salt); New Mexico State University Guide E-131 (rev. 2016): 1 cup minus 2 tsp all-purpose flour + 1½ tsp baking powder + ½ tsp salt.

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