White Lily All-Purpose Bleached Wheat Flour 2 lb. (2-Pack) by White Lily

Always great

Excellent product, makes wonderful biscuits......I'll purchase again, and again.

Not heavy flour

Good quality flour makes better baked goods.

Very fine and light for pound cake.

Wheat flour from the south has a lower protein content than flour from other regions of the country. That protein is gluten. The lower amount of gluten makes biscuits lighter and fluffier than biscuits made from other flours. For years White Lily ground this wonderful flour in a small mill in Knoxville. No more. In October 2006, The J.M. Smucker Company, the folks that make the stuff you put on the biscuits, bought White Lilly and moved the operation to Ohio, the state that produces the most soft winter red wheat in the country. Smucker's says that you cannot tell the difference but now there is no way to compare with the past.But there is a way to compare with other flours. Just pick up a handful of White Lilly in one hand and some other all purpose flour in the other. You will see instantly that White Lilly is softer, lighter and finer. Make some biscuits with White Lily and then some with another all purpose flour and you will see there is no comparison. However Smucker's might have changed this flour, it still makes superior biscuits. It also makes crisper better fried chicken.I cannot find White Lily in New York City, so thank goodness for Amazon. The price is a bit high because it is not available for Amazon Prime or in Amazon Pantry. Also shop around on Amazon. Different suppliers charge different amounts and different shipping charges.

It works like no other flour! Do love it!

I bought this flour during the pandemic when the grocery store was out of stock. The consistency seemed to me like cake flour, which was fine. The first time I used it to make biscottis, they had a funny taste, with a bad after taste, I thought I messed up and didn’t use enough sugar. Second time I made sure I put in the correct amount of sugar, still had a funny taste, again I blamed myself, because it couldn’t be the expensive flour. Third time I paid close attention followed the recipe, same results. Threw the remaining flour away. I have since bought King Arthur flour and made the biscottis again, they tasted good like they always did. I will never buy this flour again.