what flour is closest to white lily

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Low-protein flour absorbs less liquid, so a recipe designed for White Lily won’t work with other flours. Cake flour or another low-protein flour like Martha White are the closest substitutes.
what flour is closest to white lily

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FAQ

Is Martha White flour the same as White Lily flour?

White Lily: soft red winter wheat with a protein content of 8% Martha White: blend of soft winter wheat and hard red winter wheat with a protein content of 10.5%.

What is the difference between King Arthur and White Lily flour?

The White Lily flour actually feels softer between the fingers. This has everything to do with the fact that, at 9% protein, White Lily’s all-purpose flour is milled from soft red winter wheat, while King Arthur Baking’s all-purpose flour is milled from hard red wheat (and comes in at 11.7% protein).

What makes White Lily flour different?

Founded in Knoxville, Tennessee in 1883, White Lily® Flour is milled from 100% soft red winter wheat, which has a lower protein content and a finer texture than conventional all-purpose flours. These features ensure delicate pastries like biscuits achieve a higher rise and flaky, fluffy, pillowy-like texture.

Is Martha White and White Lily the same company?

In the fall of 2006 The J.M. Smucker Company agreed to buy the brand. Two years earlier, Smucker had acquired the Martha White brand of baking mixes. Under the terms of the agreement, Pioneer agreed to continue making the White Lily products at the Knoxville plant and a facility in Prosperity, South Carolina.

What’s so special about White Lily Flour?

Unlike other flours, White Lily is milled from the purest part of 100 percent soft red winter wheat, once grown primarily in Tennessee, Georgia, and the Carolinas, and has a lower protein and gluten content.

What can be used instead of white flour?

Instead of white flour, you can use whole wheat flour, add oats to the flour, or add seeds. You have to take into account that some recipes need white flour.

Can I substitute White Lily Flour for all-purpose flour?

Yes. You can substitute White Lily Traditional All-Purpose Flour for other all-purpose flours, but the lighter texture requires you to use more in the recipe. According to their website, every cup of all-purpose flour requires one cup and two tablespoons of White Lily Traditional All-Purpose Flour.

Is white lily a cake flour?

It only uses the heart of the endosperm, which sits well below the bran. Like cake flour, White Lily is bleached with chlorine, which further weakens its protein bonds – but it isn’t bleached as much as cake flour is, and veteran bakers tell New York Times that that subtle difference makes White Lily taste less acidic.

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