Effortless rise for light, fluffy bakes.

This flour is currently made from the variety Barrel (2025), a Group 3 British winter wheat once widely grown across Scotland for its excellent baking qualities. From 2026, we’ll move to Bamford, a new variety recognised for its exceptional yield and quality, ensuring continued consistency and performance. Our Self-Raising Flour is created by adding baking powder to our Farm Milled Plain Flour, giving it the ability to produce light, fluffy, and well-risen bakes. 

Ideal for cakes, scones, pastries, biscuits, and other delicate bakes, it delivers a soft, airy texture with reliable results. With a 72% extraction rate, it preserves a balance of performance and flavour. Each 100g contains 4.6g of fibre and 9.6g of protein, providing both structure and lightness in your baking.

Best before: 6 months from milling.

Storage: Keep in a cool, dry place.

Ingredients: Wheat, Baking Powder (to act as a raising agent)

Allergens: Contains Wheat Gluten