The lower protein content in our flour creates a higher rise in baked goods, which means your cookies will stay perfectly soft and fluffy. Because White Lily Flour is finer in texture than others, it creates a light, airy crumb structure in cakes - making them tall, tender, and moist.

What is different about White Lily Flour?

The difference in White Lily flour begins with the kind of wheat it is made from, soft red winter wheat, a low-protein, low-gluten variety. ... Most other all-purpose flour is made from a blend of wheat varieties that differs from region to region and generally has a much higher protein content.

What is White Lily Flour best for?

White Lily Bread Flour is best used for yeast breads, rolls, pizza crusts, and other baked goods that require kneading of the dough.