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Flour Substitute Converter

Convert all-purpose flour to bread flour, cake flour or self-rising flour equivalents.

Result

Bread Flour
2 cups (1:1)
Cake Flour
2.2 cups (or substitute 2 tbsp per cup with cornstarch)
Self-Rising Flour
2 cups + 3 tsp baking powder + 0.5 tsp salt

These are close approximations, not exact matches - bread flour's higher protein content builds more gluten, and cake flour's lower protein gives a more tender crumb, so texture will vary slightly from the original recipe.

About the Flour Substitute Converter

All-purpose flour sits in the middle of a spectrum of protein content, with bread flour above it and cake flour below, and that protein level directly controls how much gluten a dough or batter develops.

How It Works

Enter an amount of all-purpose flour, and the calculator returns equivalent amounts for bread flour, cake flour, and self-rising flour, including the leavening and salt additions self-rising flour requires.

bread flour = AP × 1; cake flour ≈ AP × 1.1 (or AP minus 2 tbsp/cup plus cornstarch); self-rising = AP + 1.5 tsp baking powder/cup + 0.25 tsp salt/cup

Examples

Making a self-rising flour substitute

2 cups of all-purpose flour converts to 2 cups plus 3 teaspoons of baking powder and 0.5 teaspoon of salt for a self-rising flour equivalent.

Approximating cake flour

2 cups of all-purpose flour converts to about 2.2 cups scaled cake flour, or alternatively, 2 cups minus 4 tablespoons of all-purpose with 4 tablespoons of cornstarch sifted in.

Advantages

  • Covers three common flour substitutions from a single all-purpose flour amount
  • Includes the leavening and salt additions needed for a self-rising flour equivalent
  • Notes the cornstarch-swap method as an alternative to the scaled cake flour figure

Common Mistakes

  • Using self-rising flour in a recipe that also separately calls for baking powder and salt, resulting in over-leavened, over-salted results
  • Substituting bread flour for cake flour (or vice versa) without expecting a real texture difference
  • Not sifting the cornstarch-and-flour cake flour substitute together thoroughly, leaving pockets of unmixed cornstarch

Edge Cases to Watch For

  • Bread flour's higher protein content builds more gluten than all-purpose, giving chewier bread but potentially tougher cookies or cakes if swapped in without adjustment.
  • Cake flour's lower protein content produces a more tender crumb; the cornstarch substitution method, replacing 2 tablespoons per cup with cornstarch, approximates this without needing to buy cake flour specially.
  • Self-rising flour already contains leavening and salt, so any recipe using it should drop separately listed baking powder and salt to avoid doubling up.

Common Use Cases

  • Making a cake flour or self-rising flour substitute without buying a specialty bag
  • Understanding the texture tradeoff when substituting bread flour for all-purpose
  • Converting a recipe's flour type when only one kind is on hand
Written & fact-checked by the Calculateus TeamLast updated August 5, 2026How we verify our formulas

Frequently asked questions

Can I make my own cake flour substitute?

Yes - for each cup of cake flour called for, use 1 cup of all-purpose flour minus 2 tablespoons, then add 2 tablespoons of cornstarch. Sift together to combine, which also helps replicate cake flour's finer texture.

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Conclusion

These substitutions work because they approximate protein content and composition rather than just swapping flour for flour by volume, whether that means adding cornstarch to dilute protein or adding baking powder and salt to replicate self-rising flour. None of them are a perfect match for the specialty product, but they get close enough for most home baking.