Plain Flour to Self-Raising Flour Calculator & Ratio

No self-raising flour in the cupboard? Convert plain flour to self-raising flour by mixing in baking powder and a pinch of salt. Enter how much you need and the calculator splits it into plain flour, baking powder, and salt, in grams for accuracy or cups and spoons for convenience. Useful when:

  • You only stock plain flour: one tub covers every bake.
  • Following a British recipe abroad:self-raising flour is uncommon in many countries. Make it from what's on the shelf.
  • Scaling a recipe up or down: punch in any quantity in grams, cups, ounces, tablespoons, or teaspoons.
  • You ran out mid-bake: mix the exact amount your recipe needs without throwing the ratio off.

Calculate Ingredients

This calculator for self raising flour is based on the proportions:

  • 100g flour
  • 2g baking powder
  • 0.5g salt

You'll need:

Flour0.98
Baking Powder0.98
Salt0.24

Plain Flour to Self-Raising Flour Ratio

To convert plain flour to self-raising flour, add 2 g of baking powder and 0.5 g of salt to every 100 g of plain flour, then stir until evenly combined. That 100 : 2 : 0.5 ratio holds at any scale, so 250 g of plain flour needs 5 g of baking powder and about 1.25 g of salt. The calculator above works out the amounts for whatever quantity your recipe calls for. Weigh the ingredients in grams for the most accurate split; cups and spoons give a close approximation. If you are measuring by volume, see how to measure flour correctly and the true tablespoon and teaspoon sizes.

Why Make Your Own Self-Raising Flour?

Self-raising flour is plain flour with a measured amount of baking powder (and a pinch of salt) already mixed in. Making your own means you only need to keep plain flour in the cupboard, and you can control the exact ratio for your recipe. It is especially useful in British baking, where many recipes call for self-raising flour that may not be available in other countries. Using the calculator above ensures you get the ratio right every time, no matter how much flour your recipe needs.

What Does Baking Powder Do?

Baking powder is a leavening agent. It releases carbon dioxide when it comes into contact with moisture and heat, causing the batter or dough to rise. Too little baking powder and your bake will be dense; too much and it can leave a bitter aftertaste. The standard ratio of 2 g per 100 g of flour is well-tested for most recipes.

Frequently Asked Questions

How do you convert plain flour to self-raising flour?
Add 2 g of baking powder and 0.5 g of salt to every 100 g of plain flour, then stir until evenly combined. That 100 : 2 : 0.5 ratio scales to any amount, so 250 g of plain flour takes 5 g of baking powder and about 1.25 g of salt. The calculator above works out the amounts in grams, cups, ounces, tablespoons, or teaspoons, with grams giving the most accurate split. Open plain flour converter
Can I use plain flour instead of self-raising flour?
Yes. Add 2 g of baking powder and 0.5 g of salt per 100 g of plain flour, then stir until evenly mixed before adding to the recipe. The calculator above works out the amount of each for any quantity in grams, cups, ounces, tablespoons, or teaspoons; weigh in grams for the most accurate result. Open plain flour converter
How much baking powder do I add to plain flour?
Use 2 g of baking powder for every 100 g of plain flour. Add a pinch of salt (0.5 g per 100 g of flour) for balance. Stir thoroughly so the baking powder is evenly distributed, otherwise the bake will rise unevenly. Open baking powder converter
How much salt goes in self-raising flour?
Add 0.5 g of salt per 100 g of plain flour, about a pinch. Its job is flavour balance, not leavening, so the exact amount is forgiving. For a 250 g batch that works out to roughly 1.25 g, about a fifth of a teaspoon. The calculator scales the salt with the flour automatically. Open salt converter
Can I leave the salt out of homemade self-raising flour?
Yes. The salt is for flavour and sits at only 0.5 g per 100 g of flour, so leaving it out won't stop the bake from rising. The 2 g of baking powder per 100 g of plain flour is what does the lifting. Skip the salt if the recipe already includes a measured amount. Open plain flour converter

Other Ingredients

If you need help with any other ingredients click below: