Batch Scaling Around 100 mL Self-Rising Flour
| Batch Scale | Weight (g / oz) | US Cups & Spoons | Metric (mL) |
|---|---|---|---|
| Half Batch (0.5×) | 23.9g (0.84 oz) | 3 tbsp + 1 ¼ tsp | 50 mL |
| Standard (1×) | 47.8g (1.68 oz) | ⅓ cup + 1 tbsp + 1 ¼ tsp | 100 mL |
| 1.5× Batch | 71.6g (2.53 oz) | ½ cup + 2 tbsp + ½ tsp | 150 mL |
| Double Batch (2×) | 95.5g (3.37 oz) | ¾ cup + 1 tbsp + 1 ½ tsp | 200 mL |
| Triple Batch (3×) | 143.3g (5.05 oz) | 1 ¼ cups + ¾ tsp | 300 mL |
Measuring 100 mL of Self-Rising Flour in the Kitchen
Measured spooned & leveled at a verified bulk density of 113g per US cup, 100 mL of self-rising flour weighs 47.8 grams (1.68 ounces). Measured using the dip scooped method (135g/cup), that same 100 mL holds 57.1g — a 9.3g difference in your mixing bowl.
Whisk briefly to evenly disperse the baking powder and salt before spooning into the measuring cup.
Source note: King Arthur Baking reference (113g/cup) & USDA FDC #169745
Frequently Asked Questions
How many grams is 100 mL of self-rising flour? ▾
100 mL of self-rising flour measured spooned & leveled weighs 47.8 grams (1.68 ounces).
Can I swap self-rising flour for all-purpose flour? ▾
Only if you omit the baking powder and reduce salt called for in the recipe accordingly.
Does self-rising flour lose its potency? ▾
Yes, the premixed baking powder degrades over 6-9 months when exposed to atmospheric humidity.