Flour & Leavener Substitution Calculator

How this calculator works

Each substitute uses a tested ratio: baking powder from cream of tartar and baking soda (2:1), baking soda stepped up to baking powder (1:3, since baking soda is several times stronger), cake flour from all-purpose flour with a portion swapped for cornstarch, and self-rising flour from all-purpose flour with baking powder and salt whisked in.

Where these numbers come from

These are standard, widely-used baking substitution ratios drawn from baking science references and consistent across professional and home-baking sources.

• Baking powder (cream of tartar + baking soda, 2:1 ratio)
• Baking soda to baking powder (1:3 ratio, accounting for baking soda's greater strength)
• Cake flour (all-purpose flour with 2 tbsp per cup swapped for cornstarch)
• Self-rising flour (1 cup all-purpose flour + 1.5 tsp baking powder + 1/4 tsp salt)

Source: Standard baking-science substitution ratios, consistent across test-kitchen and baking-reference sources. A substitute changes texture slightly in some recipes -- these ratios get you functionally close, not identical.