Self-Rising Flour
mild wheat with slight mineral note; already contains baking powder and salt; do not add more leavener
Contains Gluten: Not Gluten-Free
This is conventional wheat flour, included as a reference point for conversions. It is not gluten-free and is not safe for celiac disease or gluten intolerance. If you need a gluten-free alternative, use the converter below or browse our gluten-free flour database.
8.5%
Protein
82%
Absorption
120g
Per Cup
6mo
Shelf Life
Water absorption
82% · 45–400% across gluten-free floursAbout average water absorption for a gluten-free flour. See the full spectrum →
Binding Agents
Contains baking powder and salt; do not add extra leavener. When converting to gluten-free, use a gluten-free self-rising blend or add 1.5 tsp baking powder + 1/4 tsp salt per cup of gluten-free flour blend.
When to Choose Self-Rising Flour
This is a wheat-based source flour. It contains gluten and is not safe for people with celiac disease or gluten sensitivity. It’s included in the database as a reference point for the converter tools, which calculate how much gluten-free flour replaces a given amount of wheat flour.
If you’re converting a recipe that calls for this flour, use the Wheat-to-Gluten-Free Calculator to find the right gluten-free equivalent and binding agent amounts.
Compare side-by-side in the Flour Database. For conversion amounts, use the Flour Converter. See methodology for data sources.
Best For
Storage
airtight, cool and dry; replace within 3-6 months; baking powder loses potency. Approximately 6 months shelf life.
Certification
Uncertified: No third-party gluten-free certification. Verify with manufacturer before use.
Convert a recipe with Self-Rising
Where to Buy
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Quick Facts
- Category
- wheat
- Works with Yeast
- No
- Density
- 120g / cup
- Shelf Life
- 6 months
Similar Flours You Might Like
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Quinoa Flour
mild, nutty with slight bitterness; toast lightly before use to reduce bitterness
Tigernut Flour
naturally sweet and nutty; reduce added sugar in recipes by 20-25%
Sweet Potato Flour
mildly sweet, earthy; soft, tender crumb; use at 25% maximum of blend
Get the free Gluten-Free Flour Cheat Sheet
One-page printable guide: how much of each gluten-free flour replaces wheat, plus the 3 rules that fix most gluten-free baking problems.