You can use White Lily flour for just about any baking except for bread and pizza where a "strong" hard winter wheat flour would be better. I use White Lily self-rising flour for biscuits, sweet tea breads, cookies, cakes, muffins, etc.

Be sure to check to see if it's just the flour, OR the self-rising version. Look for the big green seal on the lable that states it's SELF-RISING.

Because this flour is milled from soft winter wheat, it has a low gluten/protein level (7.5-9.5%). Lower than all-purpose flour which is milled from a combination of soft AND hard wheat varieties (9-10%). While bread flour (milled from hard wheat varieties) has 13-14% gluten/protein level.

It's often called a Southern All-Purpose flour and as teresa nc7 said, it's best used in recipes where you don't want, or need, a lot of gluten development (pastry, biscuits, and quick breads of all types). I'd also use it for cakes instead of all-purpose flour. You won't believe the tenderness of the crumb.

-Grainlady

Sadly, it's no longer the same product; the Knoxville plant closed and it's now made by Smucker's. On a double blind testing, experienced bakers could tell the difference.

From the 6/18/2008 Atlanta Journal-Constitution:

White Lily Flour leaves the South

By Elizabeth Lee : Wednesday, June 18, 2008, 01:12 PM

The Atlanta Journal-Constitution

By the end of the month, White Lily Flour, for more than 100 years a staple for biscuits, cakes and pies, will no longer be made in the South.

The flour has been made in the same Knoxville, Tenn., factory for 125 years, where itÂs milled to produce the lightest, whitest flour around, one ideally suited for Southern favorites like biscuits. Other flours have higher protein contents, which make them better for sturdier baked goods like breads.

J.M. Smucker, which bought the White Lily brand in 2006 from C.H. Guenther & Sons, will continue making the flour at facilities in the Midwest. But many cooks are worried that the flour wonÂt be the same, according to a story in todayÂs New York Times. The newspaper got a few cooks to do a blind-baking test of flour milled in Knoxville, and the new version produced in the land of hard winter wheat. The results werenÂt scientific, but they were unanimous: Cooks said they could tell the difference, and that the new White Lily flour didnÂt produce the tender biscuits that the old one does.

I checked on the bag where the big green seal is and it just says pre-sifted.

So if a cookie recipe calls for 1 cup of AP flour, do I use 1 cup of the White Lily?

That's sad that the original mill closed.

Thank you!

Biscuits!!!! That's really the only thing that I buy it for, but you'll be amazed at the difference in your biscuits. I haven't noticed a difference yet.

Grace

Yes, Trudy, substitute the White Lily flour cup for cup in place of all-purpose flour.

Well I meant to say that I haven't a noticed a difference in the biscuits since the change of ownership of White LIly! I DO otice a difference in the texture and lightness of the biscuits themselves when using WL vs my regular King Arthur or Gold Medal. Also sadly though WL is bleached so the biscuits are noticeable whiter which I could live without, but I sure do like the fluffy factor!

Grace

Use for Pie crusts

I've just copied a recipe for red velvet cake. It's to use white lily flour. I'm on the west coast. After googling found out it's only sold on the east coast. How do I use regular flour instead of white lily flour & still have a great cake

What is the solution,please. I'd like to try it this Saturday. I have my family coming in on Sunday. If I can't I can always get it at Costco for $7. But,authentic is better.