Effortless rise for light, fluffy bakes.

Grown, milled, and packaged on our farm. 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. In 2026, we will transition to Bamford, a variety known for its exceptional yield, ensuring continued quality and consistency.

We create our Self-Raising Flour by adding baking powder to our Farm Milled Plain Flour, giving it the ability to produce light, fluffy, and well-risen bakes. Like all Mungoswells flours, our Self-Raising is made entirely on-site, maintaining full traceability and quality control. This flour is ideal for cakes, scones, pastries, biscuits, and other delicate bakes, delivering a soft, airy texture with reliable results. It has a 72% extraction rate, preserving a balance of performance and flavour. With 4.6g of fibre per 100g and 9.6g of protein per 100g, it ensures both structure and lightness in your baking.

Best used within 6 months of milling. Store in a cool, dry place.

Ingredients

Wheat and Baking Powder to act as a raising agent.

Allergens

Contains Wheat Gluten