The favorite of Southern cooks for generations White Lily flour has been recognized for generations of Southern cooks as the best flour for biscuits and cakes.
Lower gluten and protein content than most other flours not blended with hard wheat. May need to be blended with a higher gluten flour for use in bread-making machines.
Makes exceptionally light and fluffy biscuits and cakes White Lily All-Purpose Flour is lower in protein content because the soft wheat is pure
A regional product generally unavailable in the North and West It is the type of flour often recommended by bakers for cakes, biscuits, and quick breads.
Unbleached flour naturally matured in the bag with no chemical bleaching White Lily Flour is milled from only 100% pure, soft red winter wheat.
