Self-rising wheat flour is a pantry staple for both experienced and inexperienced bakers. However, having backup plans on hand could be beneficial. Whether you want to boost the nutritional value of your favorite recipe, make a gluten-free version, or don’t have self-rising flour on hand, there is a substitute for almost every situation.
When baking, it is critical to adhere to the recipe strictly. Otherwise, your light and airy muffins will be dense and crumbly. Each ingredient in your recipe performs a specific function, such as self-rising flour. Self-rising flour is a type of flour with salt and baking powder added to it. We should only use this flour in recipes that call for self-rising flour. But what if you don’t have any self-rising flour on hand?
If you don’t have this specialty flour on hand, don’t worry. There are a variety of self-rising flour substitutes that will work in your recipe.
What Exactly is Self-Rising Flour?
Self-rising flour is most commonly made from soft wheat. The use of soft wheat yields flour with lower protein content. Protein content in self-rising flour is typically around 8.5 percent. 2
The amount of gluten in the flour is determined by the amount of protein. Gluten is a protein found in wheat, oats, and rye, making the dough more stretchy and pliable. All-purpose flour is made from soft and hard wheat flour and contains 8 to 12 percent protein. There are a variety of self-rising flour substitutes that will work in your recipe.
The leavening agents in self-rising flour are salt and baking powder, and these ingredients help lighten and soften your baked goods.
Baking powder works by releasing carbon dioxide during the mixing and baking processes, which creates pockets of air in your baked goods. In addition to enhancing flavor, salt helps keep those pockets of air-stable.
Here are Some of the Best Substitutes for Self-Rising Flour
1. Leavening Agent + All-Purpose Flour
All-purpose or white flour is arguably the most straightforward substitute for self-rising flour, and this is because self-rising flour is made up of white flour and a leavening agent.
Leavening is the production of gas or air in baking that causes the food to rise.
The substance or combination of substances used to induce this process is a leavening agent. The reaction produces the characteristic porous and fluffy texture of baked goods.
Baking powder is commonly used as a leavening agent in self-rising flour.
2. Whole-Wheat Flour
Consider using whole-wheat flour to boost the nutritional value of your recipe.
Whole-wheat flour contains all of the nutritious components of the whole grain, such as bran, endosperm, and germ.
According to research, people who eat whole grains regularly are less likely to develop heart disease, certain cancers, diabetes, and other infectious diseases.
We can use whole-wheat flour instead of white flour, but it will have a heavier consistency. While it’s ideal for hearty bread and muffins, it may not be ideal for cakes and other light pastries.
3. Spelled Flour
Spelled is an ancient whole grain with nutritional properties similar to wheat, and it comes in both refined and whole-grain varieties.
You can use the spell in place of self-rising flour, but you’ll need to add a leavening agent. Because spelled absorbs more water than wheat, you may want to use slightly less liquid than your original recipe calls for.
Spelled, like wheat, contains gluten and is therefore unsuitable for gluten-free diets. If you’re using plain whole-wheat flour instead of self-rising flour, don’t forget to add a leavening agent.
4. Amaranth Flour
Amaranth is a gluten-free pseudo-grain that dates back thousands of years. It has all nine essential amino acids and is high in fiber, vitamins, and minerals. Though not technically a grain, We can use amaranth flour instead of wheat flour in many recipes.
Amaranth flour, like other whole grains, is dense and filling. It works best for pancakes and quick bread.
A 50/50 mix of amaranth and a lighter flour can produce the desired fluffier, less dense texture.
Because amaranth flour lacks a leavening agent, you will need to add one.
5. Bean Flour
Beans are an unexpected, nutritious, and gluten-free substitute for self-rising flour in certain baked goods.
Beans are high in fiber, protein, and various minerals. According to research, eating beans regularly may help lower cholesterol.
For each cup (125 grams) of flour in your recipe, use one cup (224 grams) of cooked, puréed beans and a leavening agent. Black beans are best for cocoa recipes because their dark color will be visible in the finished product.
Beans contain more moisture and less starch than wheat flour. That could result in a denser end product that does not rise as much.
6. Oat Flour
Oat flour is a whole-grain substitute for wheat flour, and it is available for purchase or can be easily made at home by pulsing dried oats in a food processor or blender until they become a fine powder.
Oat flour does not rise the same as wheat flour. To ensure that your finished product rises properly, you must add more baking powder or another leavening agent.
To 1 cup (92 grams) oat flour, add 2.5 teaspoons (12.5 grams) baking powder.
If you use oat flour because you have a gluten allergy or intolerance, keep in mind that oats are frequently contaminated with gluten during processing. To avoid this, make sure you buy certified gluten-free oats.
7. Quinoa Flour
Quinoa is a popular pseudo-grain that is praised for having a higher protein content than other grains. Quinoa, like amaranth, contains all nine essential amino acids and is gluten-free.
Quinoa flour has a strong, nutty flavor that complements muffins and quick bread well.
When used alone as a self-rising flour substitute, it tends to be very dry. As a result, it works best when combined with another type of flour or very moist ingredients.
Any recipe that calls for quinoa flour will require the addition of a leavening agent.
8. Cricket Flour
Cricket flour is a gluten-free flour made from milled roasted crickets.
It has the most protein of any flour substitute on this list, with 7 grams in a two-tablespoon (28.5-gram) serving.
If you substitute cricket flour for self-rising flour, your baked goods may become crumbly and dry. It’s best to combine it with other flours for an extra protein boost.
Cricket flour is not suitable for those who follow a vegetarian or vegan diet.
If you decide to experiment with this unusual ingredient, remember that you may need to add a leavening agent if your recipe does not already include one.
9. Rice Flour
Rice flour is a gluten-free flour milled from brown or white rice. Its neutral flavor and widespread availability make it a popular substitute for wheat flour. It is frequently used to thicken soups, sauces, and gravies. It’s also great for very moist baked goods like cakes and dumplings.
It does not absorb liquids or fats as readily as wheat flour, resulting in mushy or greasy baked goods. Allow batters and rice flour mixtures to rest before baking. This allows them to absorb the liquids for a longer period. Rice flour works best when combined with other gluten-free flour to produce more similar results to wheat flour. To achieve the same results as self-rising flour, you may need to add a leavening agent.
10. Coconut Flour
Coconut flour, made from dried coconut meat, is a soft, gluten-free flour. It behaves very differently in baking than other grain-based flours due to its high fat and low starch content.
Because it is highly absorbent, you will need less than if you used wheat flour. For the best results, use one-fourth to one-third cup (32–43 grams) of coconut flour for every wheat flour cup (125 grams). To keep baked goods together, coconut flour necessitates the addition of extra eggs and liquid. Use six eggs for every cup (128 g) of coconut flour, plus one more cup (237 ml) of liquid.
A leavening agent may also be required, depending on the recipe. Because of the vast differences between wheat and coconut flour, it may be best to stick to pre-made recipes designed specifically for coconut flour rather than experimenting with your own.
11. Nut Flours
Nut flours, also known as nut meals, are gluten-free flour alternatives made from the raw nuts ground into a fine powder.
They’re a great way to add fiber, protein, and healthy fats to baked goods. They also have a distinct flavor based on the type of nut.
The following are the most common nut flours:
- Almond
- Pecan
- Hazelnut
- Walnut
To achieve the same structure as wheat flour in baked goods, combine nut flours with other types of flour and eggs. A leavening agent may also be required.
Nut flours are adaptable and delicious in pie crusts, muffins, cakes, and bread.
We should keep nut flours in the freezer or refrigerator because they spoil quickly.
12. Alternative Flour Blends
Alternative flour blends that are gluten- or grain-free are a great way to eliminate the guesswork of using different flour substitutes. When you substitute self-rising flour for another type of flour, the result may differ from what you expected, or your results may be inconsistent.
Using a combination or blend of different types of flour may help you ensure that your recipe has the right texture, rise, and flavor each time you make it.
These flour blends are typically intended to mimic all-purpose flour. As a result, you’ll probably need a leavening agent to get your mixture to behave like self-rising flour.
Pre-made flour blends are increasingly available in many major grocery stores, or you can make your own if you’re feeling adventurous.
In Which Recipes you can Use Self-Rising Flour?
Sausage, Cheddar, And Chive Biscuit Bread
This simple, filling and flavorful bread will quickly become a staple in your brunch rotation. It’s got everything: sausage, chives, butter, and lots of cheese, as well as cake flour for lift. Nobody will complain if you smear more butter on a warm slice.
No-Measure Chocolate Cake
This simple, filling and flavorful bread will quickly become a staple in your brunch rotation. It’s got everything: sausage, chives, butter, and lots of cheese, as well as cake flour for lift. Nobody will complain if you smear more butter on a warm slice.
Drill and Cheese Beer Bread
Even inexperienced bakers can complete this self-rising flour bread recipe. A can of beer, self-rising flour, cheese, herbs, and a pinch of sugar is all you need. You’ll be eating a slice of cheesy, herb-filled bread in less than an hour.
3-Ingredient Bacon Biscuits
Remember how we said that Southern home cooks rely heavily on self-rising flour for baked goods like biscuits? See how this specialty flour transforms these simple drop biscuits. The only other ingredients required are buttermilk and thick-cut smoky, flavorful bacon strips.
Easy Peanut Butter Bars
When you need a quick dessert to bring to a party (or to satisfy a sweet tooth craving), these self-rising flour cookies will come in handy. For an irresistible 30-minute dessert, combine a few pantry staples and bake in a 9×13 pan. Before baking, sprinkle with peanut butter candy pieces and peanuts for a sweet and salty crunch.
Why Should you Use a Self-Rising Flour Substitute?
Unless you live in the South, self-rising flour may not be a household staple. Alternatively, perhaps you ran out and needed to make biscuits for dinner. If your recipe calls for self-rising flour and you don’t have any, you must use a self-rising flour substitute.
If you have a wheat allergy, celiac disease, or gluten sensitivity and must avoid wheat or gluten, a self-rising flour substitute may be necessary. Self-rising flour substitutes that are wheat-free or gluten-free may be your only option for making fluffy pancakes.
Is Bisquick Flour Self-Rising?
Bisquick is not made from self-rising flour. While self-rising flour contains salt and baking soda, Bisquick also contains hydrogenated vegetable shortening, which can significantly impact the outcome of recipes.
When is Self-Rising Flour Appropriate?
In recipes where an even, consistent crumb is desired, use self-rising flour (and variants such as self-rising cornmeal). Self-rising flour is commonly used to prepare scones, pancakes, cupcakes, muffins, and traditional Southern recipes such as buttermilk biscuits and cornbread.
How Long can you Keep Self-Rising Flour?
We can store cake flour and all-purpose flour in an airtight container for a year! However, if stored in the freezer or vacuum-sealed bags, it will last for years. We can store self-rising flour in the pantry for four to six months and in the fridge or freezer for up to a year.
Conclusion
When you don’t have self-rising wheat flour on hand, need to adapt a recipe for an allergy, or want to increase the nutritional content of your recipe, there are several options.
Most of these substitutes will necessitate the addition of a leavening agent to ensure that your baked goods rise properly.
Many gluten-free flours work best when combined with other gluten-free flour substitutes to effectively mimic wheat-based baked goods’ texture, rise, and flavor.
Experimenting with these various options requires a certain amount of curiosity and patience.
A pre-made blend of alternative flours may be the most convenient option if baking experiments aren’t your thing.