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9 Substitutes for Self-rising Flour for Baking and Cooking

9 Best Substitutes for Self-rising Flour

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Use these 9 substitutes for self-rising flour depending on your recipe type—choose for tenderness or chewiness, add baking powder and salt as needed, and adjust liquids for texture.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 6 servings
Course: Baking, Substitutes
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup AP Flour Mix Mix 1 cup all-purpose flour with 1.5 teaspoons baking powder and 0.25 teaspoon salt. Use half the baking powder if recipe already has leavening.
  • 1 cup Cake Flour Mix Mix 1 cup cake flour with 1.25 teaspoons baking powder and 0.25 teaspoon salt.
  • 1 cup Whole Wheat Mix Mix 1 cup whole wheat flour with 1.5 teaspoons baking powder and 0.25 teaspoon salt.
  • 1 cup Gluten-Free Mix Mix 1 cup gluten-free flour blend with 1.5 teaspoons baking powder and 0.25 teaspoon salt. Add 1 tablespoon extra liquid if batter is thick, rest 5 minutes before baking.
  • 1 cup Bread Flour Mix Mix 1 cup bread flour with 1.5 teaspoons baking powder and 0.25 teaspoon salt.
  • 1 cup Baking Mix Use 1 cup baking mix without adding baking powder or salt as it already contains fat and leavening.
  • 1 cup Rice Flour Mix Mix 1 cup rice flour with 1.5 teaspoons baking powder and 0.25 teaspoon salt. Add 1-2 tablespoons extra liquid, sift before measuring, rest batter 10 minutes.
  • 1 cup Oat Flour Mix Mix 1 cup oat flour with 1.5 teaspoons baking powder and 0.25 teaspoon salt. Add 2 tablespoons extra liquid due to absorption.
  • 1 cup Almond Flour Mix Mix 1 cup almond flour with 1.5 teaspoons baking powder and 0.25 teaspoon salt. Use extra eggs or binder, reduce oven temp by 25°F.

Method
 

  1. Choose substitute based on your recipe’s need for tenderness or chewiness and gluten-free requirements.
  2. Mix the flour substitute with the appropriate amount of baking powder and salt as specified.
  3. Add extra liquid when using gluten-free, rice, or oat flour mixes to prevent dryness.
  4. Let the batter rest after mixing gluten-free or rice flour mixes to hydrate starches and reduce grit.
  5. Avoid adding extra leavening when using baking mix as it already contains fat and raising agents.
  6. Adjust baking temperature and binders when using almond flour to compensate for lack of gluten.
  7. Taste batter before adding extra salt when using baking mixes as they may contain sugar and salt.

Notes

Taste-test baking mix batter before adding salt to avoid overly salty results.

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