Prioritize substitutions that protect gluten development and fermentation performance. Bread dough is less forgiving than quick bakes. Structure and fermentation can collapse with poor substitutions.
Yes. Start with All-Purpose Flour + Baking Powder + Salt at 1 cup all-purpose flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon salt, then adjust liquid or bake time in small steps after a test batch.
Use 1 cup all-purpose flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon salt
Closest homemade replacement for most recipes.
View full adjustment notes →On CupOrGram, 1 cup of self-rising flour is treated as 113 grams. Use the conversion page if you want the original ingredient weight before choosing a substitute.
Self-Rising Flour cups to grams →Yes, at 1 cup all-purpose flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon salt. Closest homemade replacement for most recipes. Bake-test before scaling up.