Self-Rising Flour
Self-rising flour weighs 125g per cup, the same as all-purpose flour. It contains added baking powder and salt — roughly 1½ teaspoons baking powder and ¼ teaspoon salt per cup. To make your own, sift these into 1 cup all-purpose flour. Common in Southern American biscuits and UK scones. Do not substitute for AP flour in yeast breads, since the added leavener will fight the yeast.
02 // FULL CONVERSION TABLE
03 // WHY IT MATTERS
If your cookies spread, your bread is gummy, or your cake sinks — flour weight is usually why.
A scooped cup of flour can weigh anywhere from 125g to 180g. That's a 44% range — enough to wreck a cake.
Modern recipes use the spoon-and-level method: fluff the flour, spoon it into a dry measuring cup without packing, then sweep flat with a knife.
The scoop method — pushing the cup directly into the bag — packs in 40-50% more flour.