Self-rising white flour

White Lily self-rising flour is a refined wheat flour that includes incorporated leavening agents, such as baking powder and salt, which facilitates the preparation of recipes that require the dough or batter to rise evenly. It is especially popular in Southern U.S. cuisine for its fine texture and its ability to produce fluffy and light baked goods, such as biscuits, muffins, and cakes.

The origin of White Lily flour is in the United States, where it has been recognized since the early 20th century. It is characterized by using exclusively high-quality soft wheat, which gives it a reduced gluten content compared to other flours, making it ideal for achieving a tender crumb.

Properties: thanks to its self-rising formula, this flour already contains the essential leavening agents, eliminating the need to add additional baking soda or baking powder. It is perfect for quick and traditional recipes that require controlled rising and a light texture. Its fine grind and low protein content make it ideal for products with a delicate texture.

Synonyms in Latin American Spanish: harina leudante, harina con polvo de hornear incorporado, harina preparada, harina con levadura química (although this last term can vary and be confused with fresh yeast).