From Art of Gluten-Free Baking
http://artofglutenfreebaking.com
American Self-Rising Flour
1 cup Jeanne’s Gluten-Free All Purpose Flour mix
1 1/2 teaspoons of gluten-free, aluminum-free double acting baking powder
1/4 teaspoon of salt
Mix together and use as needed. Can be doubled, tripled, etc.
This mixture can be made ahead of time and stored in an airtight container in a cool, dark place or in the fridge. It will expire when the baking powder expires, so you might want to mark the expiration date found on the baking powder container onto your self-rising flour container.
British Self-Rising Flour
1 cup Jeanne’s Gluten-Free All Purpose Flour mix
2 teaspoons of gluten-free, aluminum-free double acting baking powder
Mix together and use as needed. Can be doubled, tripled, etc.
This mixture can be made ahead of time and stored in an airtight container in a cool, dark place or in the fridge. It will expire when the baking powder expires, so you might want to mark the expiration date found on the baking powder container onto your self-rising flour container.