Measure Ingredients: In a large mixing bowl, combine 1 cup of gluten-free all-purpose flour, 1 ½ teaspoons of gluten-free baking powder, and ¼ teaspoon of salt.
Whisk Together: Use a whisk to thoroughly blend the ingredients together until evenly distributed. Ensure there are no clumps and the baking powder and salt are evenly incorporated into the flour.
Store: Transfer the gluten-free self-rising flour to an airtight container or resealable bag. Label the container with the contents and date for easy identification.
Notes
Use as Needed: Use the homemade gluten-free self-rising flour in any recipes that call for self-rising flour, adjusting the quantity as necessary. Flour can be stored for up to one month in your container or frozen for up to three months.