Flour Power - Self-Rising (part 5)



Self-Rising Flour

Self-rising flour is a flour that has low to moderate (8% - 11%) gluten levels with a leavening agent and salt added. It is often used in traditional southern recipes, like biscuits and cornbread.


Substitution options:


  • Option 1 - Full substitution using All Purpose Flour:

Since self-rising flour has leavening products in the flour, one cup of all purpose flour plus 1/2 tablespoon of baking powder and 1/4 teaspoon of salt will equal one cup of self-rising flour.


  • Option 2 - Full substitution using Cake Flour:

As stated in a previous post, cake flour has lower protein than all-purpose. This results in a more delicate item. For recipes that require self-rising flour with a more delicate crumb, combine one cup of cake flour plus 1/2 tablespoon of baking powder and 1/4 teaspoon of salt to equal one cup of self-rising flour.


  • Using Self-Rising Flour as a Substitution for All-Purpose or Cake Flour:

Self-rising flour can be used to substitute cake or all-purpose flour in a recipe - depending on the gluten content of the brand. Just use the same amount of required flour, and omit any salt and baking powder called for in the recipe.



This is the fifth part of the Flour Power series, where we are examining the differences between flours and establishing multiple substitution options that can be used in a baking crisis. Once the selected parts are released, the complete course will be posted in our MGM online cooking school, complete with consolidated information, additional flour analysis, tips, substitutions and printable quick reference sheets.


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