Out of self-rising flour
Self-rising flour from all-purpose: two Extension ratios compared
Self-rising flour is all-purpose flour with baking powder and salt already mixed in. The two charts we use print different recipes for it, so both are shown and neither is picked.
Mississippi State takes a little flour out of the cup and adds more baking powder and salt. Colorado State keeps a full cup of flour and uses less of both.
Sources disagree · replaces 1 cup self-rising flour
All-purpose flour + baking powder + salt
The charts below do not print the same thing for 1 cup of self-rising flour. We show each one as printed instead of averaging them.
Colorado State Extension — full cup of flour, less leavening
| Amount | Ingredient | ≈ grams |
|---|---|---|
| 1 cup | all-purpose flour | 125 g |
| 1¼ tsp | baking powder | 5.8 g |
| ¼ tsp | salt | 1.5 g |
- Colorado State University Extension, Ingredient Substitutions (web page) — checked 2026-09-27
Mississippi State Extension — less flour, more leavening
| Amount | Ingredient | ≈ grams |
|---|---|---|
| 1 cup minus 2 tsp | all-purpose flour | 120 g |
| 1½ tsp | baking powder | 6.9 g |
| ½ tsp | salt | 3 g |
- Mississippi State University Extension, Ingredient Substitutions and Equivalents (Publication 1690, 2024), p. 4 — checked 2026-09-27
Grams are volume-to-weight estimates from USDA FoodData Central (SR Legacy): Wheat flour, white, all-purpose, enriched, bleached — 1 cup = 125 g; Leavening agents, baking powder, double-acting, sodium aluminum sulfate — 1 tsp = 4.6 g; Salt, table — 1 tsp = 6 g. Blank means the chart does not say which kind to use, or the unit is not a volume.
Before you swap
- The gram weights under each card are estimates worked out from USDA data; they are there to make the two versions easy to compare.
How these ratios are checked: our method. Spotted a mismatch with a chart? Tell us and we will recheck the original.