How Many Grams in a Cup of Self-Rising Flour?
One cup of self-rising flour weighs 113 grams when spooned into the cup and levelled off with a straight edge and this page converts self-rising flour between cups, grams, tablespoons, teaspoons, millilitres and ounces, with full tables, worked examples and a free converter.
| Measure | Weight |
|---|---|
| 1 cup | 113 g |
| 1 tablespoon | 7.1 g |
| 1 teaspoon | 2.35 g |
| 1 cup (volume) | 236.6 ml |
| 1 cup in ounces | 4 oz |
| 100 grams | 0.88 cups |
One cup of self-rising flour — self-raising flour in British recipes — weighs 113 grams. It is soft flour with baking powder and salt already mixed through it, so how evenly that powder is distributed matters as much as the weight. Below are the full conversion tables, a converter for any amount, and how to measure and make it.
Convert self-rising flour instantly
This converter uses the same chef-reviewed database as our Cups to Grams converter for all 128 ingredients. Weights assume a US cup of 236.588 ml; see our methodology and sources.
Cups to grams: self-rising flour
| Cups | Grams |
|---|---|
| ¼ cup | 28 g |
| ⅓ cup | 38 g |
| ½ cup | 57 g |
| ⅔ cup | 75 g |
| ¾ cup | 85 g |
| 1 cup | 113 g |
| 1½ cups | 170 g |
| 2 cups | 226 g |
| 3 cups | 339 g |
| Measure | Grams |
|---|---|
| 1 tablespoon | 7.1 g |
| 1 teaspoon | 2.35 g |
| 1 cup in ounces | 4 oz |
Grams to cups: self-rising flour
| Grams | Cups (decimal) | Cups (fraction) |
|---|---|---|
| 50 g | 0.44 cups | ½ cups |
| 100 g | 0.88 cups | ⅞ cups |
| 125 g | 1.11 cups | 1 ⅛ cups |
| 150 g | 1.33 cups | 1 ⅓ cups |
| 200 g | 1.77 cups | 1 ¾ cups |
| 250 g | 2.21 cups | 2 ¼ cups |
| 300 g | 2.65 cups | 2 ⅔ cups |
| 400 g | 3.54 cups | 3 ½ cups |
| 500 g | 4.42 cups | 4 ⅜ cups |
Working with more than one ingredient? The grams in a cup chart puts 40 ingredients in one table, and the Whole Recipe Converter converts a full ingredient list in a single paste.
How to measure self-rising flour properly
Whisk it before you measure. The baking powder in self-rising flour can settle unevenly through the bag, so a few seconds with a whisk redistributes it and evens out both the weight and the rise. Then spoon and level as usual for 113 grams per cup.
Make your own exactly. Whisk 1½ teaspoons of baking powder and ¼ teaspoon of fine salt into each cup of all-purpose flour. By weight, that is 120 grams of flour with about 7 grams of baking powder — close enough to the commercial blend, and you control the freshness of the leavening.
Respect the clock and the recipe. The baking powder in a stored bag slowly loses strength, so old self-rising flour under-rises scones and sponges. And if a recipe was written for self-rising flour, do not add the baking powder listed for plain-flour versions — the leavening is already in the cup.
Frequently asked questions
How many grams are in a cup of self-rising flour?
113 grams, spooned and levelled — the same weight as the soft plain flour it is made from (British self-raising flour is the same product). The added baking powder and salt make up only a few of those grams.
How do I make self-rising flour from all-purpose flour?
Whisk 1½ teaspoons of baking powder and ¼ teaspoon of fine salt into each cup (120 grams) of all-purpose flour. Use it straight away or store it airtight and use it within a few months, because the baking powder weakens in storage.
Can I use self-rising flour instead of all-purpose flour and baking powder?
Usually, yes — swap cup for cup (113 grams per cup) and leave out the recipe's baking powder and salt, or reduce them sharply. It works best in scones, sponges and quick breads written in that tradition; avoid it in recipes using baking soda with an acid, where the leavening balance is different.
Sources: the weight on this page is based on published values from the King Arthur Baking ingredient weight chart and USDA FoodData Central, chosen and checked as described in our methodology.