Skip to Content

Gourmet Hacks: 5 BEST Substitutes for Self-rising Flour

Okay, so you’re elbows deep in flour, eggs everywhere, and bam, you realize you’re fresh out of self-rising flour. Major bummer, right? Wrong.

We’ve all hit that speed bump. Good news, though—we’ve got the ultimate back-pocket tricks that’ll have you swapping and mixing like a pro.

No need to throw in the towel and dash to the store. With stuff you’ve probably got lying around in your kitchen, you can whip up a batch of anything without missing a beat.

Each tip we’ve got squeezed into this guide isn’t just a lifesaver; it’s your next kitchen victory.

Ready to be the MacGyver of your kitchen? Let’s get this flour party started.

What is Self-rising Flour?

Self-rising flour is a type of flour that contains baking powder and salt already incorporated into the mix.

It was developed to help simplify the process of making quick bread and other baked goods, particularly for novice bakers.

Self-rising flour has a slightly finer texture than all-purpose flour due to it being milled more finely, and its particle size is consistent from bag to bag.

It also creates a predictable chemical reaction when it comes in contact with liquid, providing bread and cakes with the perfect rise and lightness you will come to expect.

It can be used as a substitute for regular all-purpose flour in most recipes but typically requires additional leavening agents such as baking powder, baking soda, and/or yeast.

On its own, self-rising flour is best suitable for muffins, biscuits, pizza doughs, casseroles, quick bread, and dense cakes like pound cake or caramel cake.

The 5 Best Substitutes for Self-rising Flour

If you don’t have self-rising flour on hand, there are several substitutes that you can use to achieve similar results.

Here are five of the best alternatives to self-rising flour:

1 – All-purpose Flour, Baking Powder, and Salt

All-purpose flour, baking powder, and salt are essential ingredients in successful baking.

All-purpose flour, the most common go-to, allows for a variety of chemical reactions that trigger rising and impart a pleasing texture.

Baking powder helps with leavening, allowing baked goods to increase in volume during cooking due to its combination of acid and alkali salts.

Salt not only gives flavor but inhibits yeast growth in cakes and bread like pretzels.

Together these pantry staples lend deliciousness to both sweet and savory dishes alike.

In addition, you can substitute all-purpose flour combined with baking powder and salt for self-rising flour: simply mix 1 cup of all-purpose flour with one teaspoon of baking soda and ½ teaspoon of salt for each cup of self-rising flour called for in the recipe.

This will be sure to yield flavorful perfection.

2 – Whole Wheat Pastry Flour and Baking Soda

Whole wheat pastry flour and baking soda are both staple ingredients in many baking recipes.

Although similar, whole wheat flour has a much lower gluten content because it is made from soft winter wheat berries instead of the hard red wheat used for regular flour.

This makes it ideal for creating light and delicate baked goods with a smoother texture than what’s achievable with all-purpose or bread flour.

It also pairs wonderfully with baking soda to give the perfect rise to cakes, muffins, and more.

The combination of whole wheat pastry flour and baking soda can be substituted for self-rising all-purpose flour in most recipes; just remember to reduce the amount of salt accordingly.

Together they create an incredibly light texture and naturally sweet flavor that your family will love.

3 – Spelt Flour

Spelt flour is an ancient whole-grain wheat flour that is known for its nutty flavor and chewy texture.

It is healthier than refined flours, as it still contains endosperm, germ, and bran – all of which provide essential nutrients and dietary fiber that are removed from other flours during processing.

When baked into bread or other treats, spelt flour imparts a sweet, earthy flavor and yields a dense texture – the perfect treat for health-conscious bakers.

If you need to substitute self-rising flour in your recipes, try combining 1 cup spelt flour with 1 teaspoon baking powder and 1/2 teaspoon salt – this simple substitution can help save you time while still providing yummy goodies.

4 – Amaranth Flour

Amaranth flour is a gluten-free and high-protein grain staple of Mesoamerican cuisine.

It has about five times more protein than wheat, twice as much fiber, and nearly no saturated fat.

The flavor has been described as both slightly sweet and sour, with a texture similar to cous cous.

Because it is so light in texture and contains no gluten, amaranth flour is most often used mixed with other grains as opposed to being used on its own.

One fantastic way to use it is to substitute it for self-rising flour when baking recipes that call for this particular kind of flour – just add two teaspoons of baking powder per cup of amaranth flour for the required rising action.

5 – Biscuit Mix

Biscuit mix is a convenient pre-made blend of all-purpose flour, baking powder, salt, and sometimes buttermilk.

This easy-to-use mixture can quickly be combined with butter or shortening and liquid ingredients to create delicious fluffy biscuits.

Biscuit mix typically has a slightly creamy texture and sweet, biscuity aroma ready to rise into the perfect light and airy biscuit.

Even those who aren’t biscuit connoisseurs can use biscuit mix to make tasty Southern-style biscuits.

It’s also a great substitute for self-rising flour in many recipes; just one cup of biscuit mix is equivalent to 1 1/4 cups self-rising flour; simply omit the baking powder and salt in the recipe when using biscuit mix instead.


In conclusion, there are a number of great alternatives to self-rising flour, including all-purpose flour, whole wheat pastry flour, and baking soda, spelt flour, amaranth flour, and biscuit mix.

Each of these can be used in place of self-rising flour when making baked goods such as cakes, muffins, and biscuits.

From fluffy Southern-style biscuits to light and airy cakes, these substitutes for self-rising flour are sure to please everyone at the table.

So whether you’re baking a cake or making biscuits with your family, there’s no need to worry about not having the right kind of flour.

The 5 Best Substitutes for Self-rising Flour

No self-rising flour in your pantry? No problem! Explore our top 5 substitutes that will help you achieve the same leavening power and texture in your baked goods.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Substitutes
Servings 1 Serving


  • Dry White Wine
  • Dry Vermouth
  • Madeira Wine
  • Sherry Vinegar
  • White Wine Vinegar


  • Pick your favorite substitute from the list above.
  • Follow cooking directions for your selected substitute with the proper ratio of ingredients.
Keyword Substitutes for Self-rising Flour
Did you make this recipe?Mention @AmericasRestaurant or tag #americasrestaurant!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating