What's a good substitute for self-raising flour? Will all purpose flour and baking soda work?

Thank you, Barbara.

Self rising flour has baking powder and salt added to the flour. According to the King Arthur flour website, it's also generally a lower protein flour that results in softer or more tender baked goods than all purpose flour. Their ratio is 1.5 teaspoons of baking powder and .25 teaspoon salt per cup of flour. They also say to increase liquid slightly if you use all purpose flour--this compensates for the flour's higher protein content. Here's the link if you want to learn more: http://www.kingarthurflour.com/tips/homemade-self-rising-flour.html