Flour Type Substitution Calculator

Add 2 teaspoons (about 9-10g) of baking powder per 150g of plain flour. A UK level teaspoon of baking powder weighs roughly 4.8g. Sift them together two or three times to ensure even distribution throughout the flour. Never add extra baking powder to flour that is already self-raising — it will over-leaven and collapse.

You can, but the higher protein content (12-13% vs 9-10%) means more gluten development, which can make cakes tougher and chewier. For tender cakes, plain flour is preferred. If using bread flour, mix as little as possible after adding it.

Wholemeal flour contains the bran and germ of the wheat, which absorb more water than refined white flour. Without extra liquid, the result will be dry and crumbly. Add 10-15% more liquid than the recipe states.

Yes, this is a popular compromise. Use a 50/50 blend by weight, add about 5% extra liquid, and you'll get a lighter texture than 100% wholemeal with added fibre and flavour.

Yes. Add 2 teaspoons of baking powder per 150g of plain flour and sift together twice to distribute evenly. This gives the same raising effect as commercial self-raising flour. For wholemeal self-raising, use the same ratio but sift the baking powder with the flour before adding back any bran that remains in the sieve.