Where a bread or cake recipe states using plain flour AND baking powder, is it a safe bet to substitute self-raising flour with no baking powder.
On a general note how interchangeable are the two flours??
It's hard to say. Do you know the precise quantity of leavening the "self raising" flour contains? It's a gamble. If the final product result is not critical then try it. I would procure and use the proper ingredients.