Self-raising flour is one of the great conveniences of the modern pantry — a carefully calibrated blend of plain flour and baking powder that takes the guesswork out of achieving the perfect rise in baked goods. Originally developed in England in the 19th century, self-raising flour quickly became a cornerstone of British baking tradition and remains an essential ingredient in millions of households to this day. Lioncroft's Self-Raising Flour is produced to a consistent, reliable specification, ensuring excellent results in every bake.

The pre-incorporated leavening agents in self-raising flour distribute evenly throughout the mixture, producing a dependable, consistent rise that home bakers and professional caterers alike can rely upon. It is the flour of choice for classic British sponge cakes — the Victoria sponge being perhaps the most iconic example — as well as scones, muffins, pancakes, drop scones, and a vast range of quick breads and teatime bakes. In South Asian cooking, self-raising flour is used to make soft, fluffy batters for bhature and certain types of paratha. For caterers and bakeries producing high volumes of cakes and baked goods, the consistency of a quality self-raising flour is absolutely paramount. Lioncroft's Self-Raising Flour delivers the reliable performance and consistent quality that bakers at every level depend upon.