Makes exceptionally light and fluffy biscuits and cakes.
Best used for biscuits, cakes, pastries and quick breads. You can also use self-rising flour for pancakes, muffins, waffles, coffee cakes and quick loaves.
A regional product generally unavailable in the North and West.
White Lily flour has been recognized for generations of Southern cooks as the best flour for biscuits and cakes. White Lily Flour is milled from only 100% pure, soft red winter wheat. Soft winter wheat is a variety of wheat that has a low protein and gluten content. It is the type of flour often recommended by bakers for cakes, biscuits, and quick breads. White Lily All-Purpose Flour is lower in protein content because the soft wheat is pure -- not blended with hard wheat. May need to be blended with a higher gluten flour for use in bread-making machines.