So, what's the difference between all-purpose flour and self-rising flour, anyway? It all comes down to the leavening agents - aka the baking powder and salt that are already mixed into self-rising flour. All-purpose flour, on the other hand, is just plain old flour - no added extras.
But here's the thing: you can totally use all-purpose flour as a substitute for self-rising flour - you just need to add the leavening agents yourself. It's like a fun little math problem: for every 1 cup of self-rising flour, you need to add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt to your all-purpose flour. Easy peasy, right?
