What is the advantage of using white lily flour over regular flour?”
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. Nutrition Facts Serving Size 1/4 cup (30g) Calories 100Calories from Fat 0 Amount Per Serving % Daily Value* Total Fat 0g0% Saturated Fat 0g0% Trans Fat 0g Cholesterol 0g0% Sodium 0mg0% Total Carbohydrate 23g8% Dietary Fiber less than 1g3% Sugars 0g Protein 3g Vitamin A 0% Vitamin C 0% Calcium 2% Niacin 6% Iron 6% Thiamin 10% Riboflavin 6% Folate 10% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Ingredients ENRICHED BLEACHED FLOUR ( WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID).
Out of curiosity, are there any differences in the different brands of all-purpose flour? In my efforts to up the quality of my baked goods, I have upgraded from regular butter to Plugra (and unlike from many years ago, margarine no longer darkens my door), eggs now come from the farmers’ market, and I’m scary picky about my vanilla extract. All of these changes have had notable taste differences for the better. But as for granulated sugar and AP flour, I just buy the brand that’s the cheapest or on special at the supermarket. In all the years, I’ve not really noticed any difference among Pillsbury, Gold Medal, Heckers or generic store brands, at least not enough to become brand loyal. Do you have any preference and why? Is King Arthur worth the extra money? Is there a taste difference from organic? Permalink | Reply dippedberry Aug 12, 2006 01:18AM 15 Replies so Far 1. I prefer unbleached, unbromated all purpose flour when I bake. The bleaching “ages” the wheat to soften it quicker to
