Sandie, we recommend substituting Self-Rising Flour into recipes only if there is at least 1/2 teaspoons of baking powder per cup of all-purpose flour. Since your recipe uses baking soda instead, that probably means there is an acidic ingredient that it's meant to react with. This recipe probably isn't a great contestant for making the swap, but we might be able to help you tweak it in other ways to make it work if you give our Baker's Hotline a call at 855-371-BAKE(2253). Kye@KAF

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