Here’s where it gets interesting. Yes, you can swap them, but you have to be sneaky about it. If your recipe calls for self-raising flour, you can make your own by adding 1½ teaspoons of baking powder and a pinch of salt per cup of all-purpose flour.
Easy, right? It’s like turning your plain T-shirt into a dress shirt with a quick stitch.
But going the other way? If you only have self-raising flour and need all-purpose, that’s trickier. You can’t just remove the baking powder, so your cookies might turn out puffy instead of chewy. That’s not always a bad thing, but it’s a different vibe.
Honestly, the swap works best for batters and drop biscuits. For delicate pastries, just stick to what the recipe says—your taste buds will thank you.
Self-Rising vs. All-Purpose Flour: 3 Differences & Can You Substitute Them?
