Whole wheat flour is a noble beast, but it’s dense and grumpy. To make a self-rising substitute with it, you need to lighten the mood. Use half whole wheat and half all-purpose if you have it, or even half whole wheat and half cornstarch.
For one cup of this whole wheat mix, add 2 teaspoons of baking powder (yes, a bit more) and ½ teaspoon of salt. The extra baking powder is like giving your flour a pep talk. “You can rise! You have wings!”
The result? A heartier, nuttier biscuit that still doesn’t taste like a brick. It’s rustic, like a lumberjack’s scone, but way less beard-y.
The "I’m Using Gluten-Free Flour" Gambit
Gluten-free flour blends are like that friend who’s great in small doses. They usually have xanthan gum, which is weird but wonderful. For a self-rising version, use 1 cup of gluten-free all-purpose flour blend.
Add 1½ teaspoons of baking powder and ¼ teaspoon of salt. But here’s the tricky part: gluten-free flours are thirsty. You might need to add an extra tablespoon of liquid (water, milk, or a tear of joy) to your recipe.
Also, don’t overmix. Overmixing gluten-free batter turns it into glue that could hold up a suspension bridge. Mix until just combined, then bake fast, like you’re escaping the kitchen.
Substitute All Purpose Flour With Self Rising Flour | Detroit Chinatown
