Storage: It’s best to mix self-rising flour as you need it, as exposure to air will oxidize the mixture and lessen its efficacy. However, it can be stored in a cool, dark place for up to 2 weeks.
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- 1 cup (125 grams) all-purpose flour or gluten-free all-purpose flour mix such as Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
- 1 1/2 teaspoons (6 grams) baking powder
- 1/4 teaspoon fine sea salt or table salt
In a medium bowl, whisk together the flour, baking powder and salt until thoroughly combined.
Per serving (1 cup), based on 1.
Calories: 458; Total Fat: 1 g; Saturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 1066 mg; Carbohydrates: 97 g; Dietary Fiber: 3 g; Sugar: 0 g; Protein: 13 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from King Arthur Baking.
Tested by Olga Massov; email questions to firstname.lastname@example.org.
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A previous version of this article mistakenly omitted the step of adding baking powder and salt to Bob's Red Mill Gluten-Free 1-to-1 Baking Flour to create a gluten-free self-rising flour. This version has been corrected.