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MarilynFL

Actually, there are several versions of White Lily flour, including "all purpose". It's

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Posted to Thread #16152 at 6:54 pm on Sep 13, 2009

key difference is it's a soft wheat (low protein, low gluten) flour, so it makes tender baked goods.

Shirley Corriher recommends it for her "touch of grace" biscuits and I buy it just for that. She does use the WL self-rising flour for the biscuit mixture, but then dusts/coats the outside of the biscuits with regular flour.

Link: http://www.whitelily.com/Products/Category.aspx?groupid=93


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