White Lily All-Purpose Flour is extremely versatile and can be used for most baking projects including cakes, cookies, pie crusts, pancakes, brownies, muffins, scones, and more.
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White Lily Self-Rising flour is blended with leavening and salt and is ideal for making light, flaky biscuits and pastries. You can also use self-rising flour for pancakes, muffins, waffles, coffee cakes and quick loaves.
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White Lily Unbleached Self-Rising Flour is blended with leavening and salt and is great for making pastries, biscuits, quick breads, and coffee cakes.
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White Lily Bread Flour is a higher protein flour than all purpose flour and is best used for yeast breads, rolls, pizza crusts and other baked goods that require kneading of the dough. Ascorbic acid is used as the dough conditioner (not potassium bromate).
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