Self-rising flour is one of the easiest flours to bake with. The perfect rise is almost guaranteed unless the flour is old. It can be hard to substitute, especially with diets that do not allow gluten, baking soda, or baking powder as an additive. Nevertheless, we have come up with six substitutes for various situations you can try!
- All-purpose flour + baking powder + salt
- Whole wheat flour + baking powder
- Gluten-free all-purpose flour + baking powder + xanthan Gum
- Einkorn flour
- Almond flour + baking powder
- Almond flour
Best All-Around Self-Rising Flour Substitute: All Purpose Flour + Baking Powder + Salt
Self-rising flour is essentially a pre-mixed version of all-purpose flour, baking powder, and salt. It’s a convenient option for making biscuits, breads that need to rise, cakes, and, occasionally, pie crusts.
In commercial production, self-rising flour is created by blending all-purpose flour with baking powder and salt in certain proportions. The mixture is then mixed thoroughly before it’s packaged for sale. While the exact ratios can differ between manufacturers, typically, about 1 and 1/2 teaspoons of baking powder and 1/4 to 1/2 teaspoon of salt are used per cup of all-purpose flour.
If you prefer, you can make your own version at home. Simply mix baking powder, salt, and all-purpose flour. It will function just as well as the pre-made mix. This mix is the best all-around substitute, the most similar in flavor, and the most neutral flavored, and it is also easy on your wallet!
Best Easy-to-Bake-With Self-Rising Flour Substitute: All-Purpose Flour + Baking Powder + Salt
Self-rising flour is a convenient all-rounder in the baking world, eliminating the need to add baking powder or baking soda separately. This premixed concoction offers an effortless substitute for traditional baking ingredients.
Crafting your own self-rising flour is simple:
- Start by scooping out the required quantity of all-purpose flour into a bowl.
- Introduce baking powder to the flour. A good rule of thumb is to add 1-1/2 to 2 teaspoons per cup of flour, based on the desired level of leavening.
- Sprinkle salt into the mix, sticking to a ratio of 1/4 teaspoon per cup of flour.
- Give all the ingredients a good whisk until they’re well integrated and free of lumps.
Best Healthy Substitute for Self-Rising Flour: Whole Wheat Flour + Baking Powder
Whole wheat flour, made from the entire wheat kernel, packs a more nutritious punch than enriched or self-rising flour. In contrast to refined flour, which loses many nutrients during processing, whole wheat flour retains all its nutrients from the bran and germ. This makes it an excellent source of fiber, protein, B vitamins, and minerals like iron and magnesium.
Consider replacing all-purpose flour with whole wheat flour for a healthy twist and a hint of nuttiness in your recipes. If you want to create a whole wheat version of self-rising flour, the typical formula involves about 1 and 1/2 teaspoons of baking powder and 1 cup of wheat flour.
Best High-Fiber Substitute for Self-Rising Flour: Whole Wheat Flour + Baking Powder
With its bran and germ, whole wheat flour contains plenty of fiber to help regulate blood sugar levels and promote digestive health. Self-rising flour typically has under 1 gram of fiber per ¼ cup, and whole wheat flour has closer to 5 grams for the same amount!
Best Gluten-Free Alternative to Self-Rising Flour: Gluten-Free All-Purpose Flour + Baking Powder + Xanthan Gum
Gluten-free flour behaves quite differently compared to all-purpose flour in baking. Baked items won’t puff up as they would with gluten-laden flours, but this mix is crafted to emulate self-rising flour’s properties as closely as possible, sans the gluten.
Xanthan gum is a vital component in gluten-free baking, serving as a binding agent that significantly enhances the texture of gluten-free goodies. To create your own gluten-free self-rising flour, add 1 and 1/2 teaspoons of baking powder and 1 cup of gluten-free all-purpose flour, followed by 1 teaspoon of xanthan gum for each cup of flour.
There are numerous types of gluten-free flour mixtures available, each tailored to a specific purpose. For instance, the all-purpose mix by Bob’s Red Mill includes ingredients such as garbanzo bean flour, potato starch, tapioca flour, whole grain sorghum flour, and fava bean flour.
Best Lower Calorie Substitute for Self-Rising Flour: Einkorn Flour + Baking Powder
Self-rising flour contains around 110 calories per ¼ cup, whereas einkorn flour is slightly less calorie-dense, with 100 calories per cup. When substituting einkorn flour and baking powder for self-rising flour, it’s necessary to decrease the water by at least 20% or incorporate some coconut flour to soak up the surplus moisture. To achieve the desired effect, add one and a half teaspoons of baking powder for each cup of einkorn flour.
Best High Protein Substitute for Self-Rising Flour: Whole Wheat Flour + Baking Powder
Whole wheat flour is less refined than regular flour because it is made by grinding the entire wheat kernel, which includes the bran and germ. This means it retains more of its protein content and double that of self-rising flour! Whole wheat has around 6 grams of protein per ¼ cup, and self-rising has 3 grams.
Best Keto Substitute for Self-Rising Flour: Almond Flour + Baking Powder
Almond flour is a 100% keto-approved baking flour. It is also the most widely used keto flour on shelves. 100% almond can technically replace 100% of the self-rising flour but will yield a greasy bake, so you may have to adjust your fat ingredients. Baking flour is keto-friendly, so you can add one and a half teaspoons of that into the flour to help it rise.
Best Paleo/Whole30 Substitute for Self-Rising Flour: Almond Flour
As you can probably tell, adding baking powder to other flours is the main thing that helps to mimic self-rising flour, as the baking powder is one of the main rising agents. Unfortunately, baking powder frequently contains cornstarch and other unfavorable ingredients (like gluten and aluminum) that aren’t Paleo, Whole30 approved.
So, if you are on these diets, you will need to use plain almond flour, and just know that your products will not rise as well as you might like them to.
FAQs
It is best not to use self-rising flour if your recipe calls for another rising agent, such as baking soda or yeast. You should also not use it if it has expired, as this often means the baking soda has lost potency.
You should use self-raising flour within six months to one year of purchasing it and not past the expiration date, as the baking soda contained in the flour will lose its potency over time.
If you are unsure if your self-rising flour is still active, one way to check is by mixing a teaspoon of the flour with half a teaspoon of vinegar. If it fizzes and bubbles, then it is still good to use. If not, discard it, as it will likely not be effective in baking.
Leave a Comment