Ah, the plot twist! Sometimes a recipe calls for self-rising flour but also lists additional baking powder or salt on the side. That’s a red flag—you might end up with a salty, metallic explosion.
My advice: skip that extra baking powder and salt in the recipe, because your converted flour already has them. Think of it as removing the training wheels. If you’re nervous, just use half the additional amount listed, then taste the raw batter (if safe) or trust your instincts.
But honestly, most classic recipes (like Southern biscuits) are designed for self-rising flour alone. So when in doubt, just use the conversion and omit any extra leavening agents. You’ll thank yourself later.
Self-Rising Flour vs. All-Purpose Flour | Bob's Red Mill Natural Foods
The cool part: you can also go backward—from all-purpose to self-rising
Yes, the conversion works both ways. If a recipe calls for all-purpose flour and you only have self-rising, reduce the baking powder and salt in the recipe by the same amounts. It’s like a mirror trick in the kitchen.
For example, if a recipe says “2 cups all-purpose, 3 tsp baking powder, 1 tsp salt,” and you use 2 cups self-rising, you’d add zero baking powder and zero salt. The self-rising flour already is the mix. You’re basically cheating the system.
This flexibility is why I call self-rising flour the chameleon of the pantry. It adapts, it saves time, and it makes you look like a pro. All-purpose is the blank canvas; self-rising is the pre-sketched outline.
