A combination of all-purpose flour, baking powder and salt makes an effective substitute for self-rising flour. Combining 1 cup all-purpose flour with 1 1/2 teaspoons baking soda and 1/4 teaspoon salt produces 1 cup self-rising flour substitute.
Self-rising flour, also called phosphated flour, is an ingredient in many biscuit, quick bread and pancake recipes. It is particularly common in Southern cuisine. Commercial brands such as Gold Medal and King Arthur Flour contain soft wheat, which is lower in protein than the wheat found in all-purpose flour. This low-protein flour promotes soft, tender baked goods. Homemade self-rising flour typically produces slightly tougher results because it contains more protein.