For a US-style replacement, King Arthur gives a blend of all-purpose flour, baking powder, and table salt. It is a documented substitute; it is not identical to every commercial self-rising flour.
The source blend
Scroll the table sideways if needed.
| Batch of the source blend | All-purpose flour | Baking powder | Table salt |
|---|---|---|---|
| Half batch | 60 g | ¾ teaspoon | ⅛ teaspoon |
| One batch | 120 g | 1½ teaspoons | ¼ teaspoon |
| Double batch | 240 g | 3 teaspoons | ½ teaspoon |
Whisk the ingredients together evenly. King Arthur’s base formula starts with one cup of its all-purpose flour; the other rows are proportional arithmetic.
The 120 g is the base flour, not the total finished blend. Baking powder and salt add mass. If your recipe specifies a gram amount of finished self-rising flour, prepare sufficient blend and weigh out that finished amount. Do not silently use 120 g of plain flour as 120 g of the completed mixture.
Account for what is already included
The blend contains leavener and salt. Do not add another set merely because a homemade blend was used. At the same time, do not delete ingredients that a self-rising-flour recipe explicitly lists separately; the author may have intended those additions.
King Arthur notes that an all-purpose-flour version can behave differently from softer Southern-style self-rising flour. Follow the recipe’s consistency guidance rather than promising identical tenderness.
Check regional product labels
UK “self-raising” and US “self-rising” labels should not be treated as a spelling-only difference. For example, Doves Farm’s UK product lists flour and raising agents but does not list table salt. That is evidence about that product, not proof that all brands in a country match.
Identify the product or region the recipe expects before applying the US blend. A gluten-free flour also needs its own recipe or manufacturer guidance; this wheat-flour formula does not validate a gluten-free replacement.
A finished-weight example
If a recipe requests 200 g finished self-rising flour, one 120 g-flour blend above will not provide enough. Prepare the double blend, mix it evenly, then weigh 200 g of the completed mixture for the recipe. Keep the remainder separate; do not add all 240 g of base flour merely because you made a double batch.
This example uses the source’s blend and weighing arithmetic. It does not claim the same tenderness as every commercial self-rising flour.
Sources & scope
Reference synthesis and arithmetic where indicated. No first-hand kitchen testing is claimed.
- Homemade Self-Rising FlourKing Arthur Baking · Accessed 2026-10-06
- Organic Self Raising White Flour 1kgDoves Farm · Accessed 2026-10-06