White Lily flour substitute?

[Carolyn]

Martha Stewart has a recipe for a Red Velvet Cake on her website that calls
for White Lily flour. I can't find that brand anywhere in my area. Does
anyone know of an acceptable substitute? I want to try it for Christmas and
don't want to mess it up! Thanks
Carolyn

[Goomba]

Flour. Standard all purpose stuff (or does it call for self rising??).
I'd not waste that much time finding it.
Keep in mind that White Lily *may* be sponsoring in some fashion (i.e.
cold hard cash) Martha's website, in exchange for that plug that led you
to believe you had to use that product or *else!*.
Goomba

[Jeff]

On Tue, 21 Dec 1999 09:20:26 -0800, "Carolyn"
<topper...@earthlink.net> wrote:

>Martha Stewart has a recipe for a Red Velvet Cake on her website that calls
>for White Lily flour. I can't find that brand anywhere in my area. Does
>anyone know of an acceptable substitute? I want to try it for Christmas and
>don't want to mess it up! Thanks
>Carolyn
>

You can order White Lily Flour from their web site at
www.whitelily.com. But since it is four days till Christmas, you
might want to call them instead at 423-546-5511 (Knoxville, TN) and
see what they suggest as a suitable subsitute for the flour. I am
thinking perhaps a combination of cake flour and bleached all purpose,
or even just straight pastry flour, but I am not certain of the
proportions. Good Luck and Merry X'mas.

Jeff
>
>

[Rankin Johnson IV]

I think that that is a brand of cake or pastry flour. (The two are slightly
different, but I don't remember how). Anyway, you could probably substitute one
of those types, and it would work fine.

Good luck.

/s/ Rankin Johnson IV

Carolyn wrote:

> Martha Stewart has a recipe for a Red Velvet Cake on her website that calls
> for White Lily flour. I can't find that brand anywhere in my area. Does
> anyone know of an acceptable substitute? I want to try it for Christmas and
> don't want to mess it up! Thanks
> Carolyn

--
Fighting for justice, but I'll settle for a reversal.

[Judy]

Goomba wrote:
>
> Carolyn wrote:
> >
> > Martha Stewart has a recipe for a Red Velvet Cake on her website that calls
> > for White Lily flour. I can't find that brand anywhere in my area. Does
> > anyone know of an acceptable substitute? I want to try it for Christmas and
> > don't want to mess it up! Thanks
> > Carolyn
>

> Flour. Standard all purpose stuff (or does it call for self rising??).
> I'd not waste that much time finding it.
> Keep in mind that White Lily *may* be sponsoring in some fashion (i.e.
> cold hard cash) Martha's website, in exchange for that plug that led you
> to believe you had to use that product or *else!*.
> Goomba

I don't believe White Lily is sponsoring Martha Stewart in this case.

I saw the episode that the Red Velvet Cake was featured on. The reason
the recipe specifies White Lily flour is that Martha's guest allowed
absolutely NO substitutions in her recipe. The guest was a woman from
Georgia (I believe) who was as ordinary and down-home as you could get.
Most definitely NOT a professional chef or caterer. And she was VERY
specific about how to make her Red Velvet Cake! I think Martha was kind
of amused. But the cake did look spectacular. And Martha was raving
about how it tasted.

Also, White Lily flour is very well known (especially in the South)
because it is specifically a "soft wheat" flour, so it supposedly makes
more tender baked goods. So, if you can't find White Lily flour in your
store, use any other good all-purpose flour. It shouldn't make any
noticeable difference.

Judy

[Young]

Judy wrote:
>

> Also, White Lily flour is very well known (especially in the South)
> because it is specifically a "soft wheat" flour, so it supposedly makes
> more tender baked goods. So, if you can't find White Lily flour in your
> store, use any other good all-purpose flour. It shouldn't make any
> noticeable difference.
>
> Judy

I'm pretty sure I saw it in the store today ... it's in a blue box?
If I'm right, that might help someone find it if they were expecting
a bag.

You know, if you're looking for something and you thought it was dark
blue, but it was really white, you could look right at it and not see
it? Maybe the person who asked should know to look for a box.

nancy

[Mr. Bill]

"Carolyn" <topper...@earthlink.net> wrote:

>Martha Stewart has a recipe for a Red Velvet Cake on her website that calls
>for White Lily flour. I can't find that brand anywhere in my area.

White Lily is made here in Knoxville, TN. Toured the mill and it is wonderful.
It is a very soft winter wheat flour. I would use any cake flour that you can
find in your area. It will be satisfactory.

Visualize Financial Peace!

[Christine Dabney]

On Wed, 22 Dec 1999 02:40:50 GMT, "WRL" <WRLI...@cinci.rr.com> wrote:

>Here is the recipe that I copied from www.marthastewart.com
>As you can see, it is selfrising flour. The baking soda will react with the
>buttermilk to give additional lift. You can not just substitue any other
>flour with out adding baking powder.

Wiliams-Sonoma used to carry the self rising variety of White Lily flour. You
might want to check and see if there is a store in your area..

Christine

[notbob]

Carolyn wrote:
>
> Martha Stewart has a recipe for a Red Velvet Cake on her website that calls

> for White Lily flour. I can't find that brand anywhere in my area. Does
> anyone know of an acceptable substitute? I want to try it for Christmas and
> don't want to mess it up! Thanks
> Carolyn

Southern brand flours (White Lilly, Martha White, etc) are traditionally
made from soft winter wheat, the type common to the Mississippi Valley.
White Lilly is "100% soft winter wheat". You can use any cake flour as
a susbstitute.

"Cake flour is fine-textured, silky flour milled from soft
wheats with low protein content. It is used to make cakes,
cookies, crackers, quick breads and some types of pastry.
Cake flour has a greater percentage of starch and less
protein, which keeps cakes and pastries tender and
delicate. Protein varies from 7 to 9 percent."

from this site:
http://www.wheatfoods.org/got/wheatflour.htm#types

enjoy =D
nb

[Goomba]

WRL wrote:
>
> Here is the recipe that I copied from www.marthastewart.com
> As you can see, it is selfrising flour. The baking soda will react with the
> buttermilk to give additional lift. You can not just substitue any other
> flour with out adding baking powder.
>

> Bill

Or she can just buy any good quality self rising flour and use it.
Goomba

[Alan Zelt]

Jeff wrote:
>
> On Tue, 21 Dec 1999 09:20:26 -0800, "Carolyn"

> <topper...@earthlink.net> wrote:
>
> >Martha Stewart has a recipe for a Red Velvet Cake on her website that calls
> >for White Lily flour. I can't find that brand anywhere in my area. Does
> >anyone know of an acceptable substitute? I want to try it for Christmas and
> >don't want to mess it up! Thanks
> >Carolyn
> >
>

> You can order White Lily Flour from their web site at
> www.whitelily.com. But since it is four days till Christmas, you
> might want to call them instead at 423-546-5511 (Knoxville, TN) and
> see what they suggest as a suitable subsitute for the flour. I am
> thinking perhaps a combination of cake flour and bleached all purpose,
> or even just straight pastry flour, but I am not certain of the
> proportions. Good Luck and Merry X'mas.
>
> Jeff
> >
> >

A mixture of cake flour and all purpose is what is called "Common" or
"First Clear," which is used in conjunction with rye flour when baking
rye breads.
--
alan

Eliminate FINNFAN on reply.

"If you reject the food, ignore the customs, fear the religion, and
avoid the
people, you might better stay home."
--James Michener

[Mr. Bill]

"WRL" <WRLI...@cinci.rr.com> wrote:

>As I recall, cake flour and pastry flour are the same EXCEPT that cake flour
>is bleached and pastry flour is unbleached.

According to Rose Levy Beranbaum in The Pie and Pastry Bible.... you can make
our own pastry flour by combining by weight, two thirds bleached all purpose
flour with one third cake flour.

Per Julia Child, cake flour is made from a special part of the wheat grain near
the germ; it is mostly starch with very little gluten. Pastry flour is
composed of starch and gluten. The more gluten, the stronger the
flour...meaning that the yeast dough made with that with rise high and stay
risen.

Visualize Financial Peace!

[cheri...@yahoo.com]

On Tuesday, December 21, 1999 at 2:00:00 AM UTC-6, Carolyn wrote:
> Martha Stewart has a recipe for a Red Velvet Cake on her website that calls
> for White Lily flour. I can't find that brand anywhere in my area. Does
> anyone know of an acceptable substitute? I want to try it for Christmas and
> don't want to mess it up! Thanks
> Carolyn

I can answer a couple of your questions. Yes, low protein flours do make a positive difference in baking cakes, biscuits, and pastries. Since I started using White Lily in my cakes and biscuits people have told me they are the best I have ever made. (No, I am not a paid spokesperson for White Lily or any other food product.) My step-father (who is 90+ years old) says that his mother made wonderful cakes and she used only White Lily. That is what made me try it. I use the all purpose version. It is in limited distribution in my town but I can get it. I found it by typing it into a search site that showed which stores carry it. Cherie

[Boron Elgar]

White Flour is still terrific stuff, but it was bought out by
Smucker's in 2006 and is not the same anymore.

Go have some fun:

http://www.outsideonline.com/1865746/husk-sean-brocks-buttermilk-biscuits#ooid=dlc3I5YTo4Yor_Fi8XTx-xNfHQ3K_kWv

[Julie Bove]

<cheri...@yahoo.com> wrote in message
news:f0bb65b4-074c-45d6...@googlegroups.com...

---
Sheesh! Carolyn may well be dead by now...

[itsjoan...@webtv.net]

On Saturday, May 16, 2015 at 11:28:33 PM UTC-5, Julie Bove wrote:
>
> <cheri...@yahoo.com> wrote in message
> news:f0bb65b4-074c-45d6...@googlegroups.com...
>
> On Tuesday, December 21, 1999 at 2:00:00 AM UTC-6, Carolyn wrote:
>
> > Martha Stewart has a recipe for a Red Velvet Cake on her website that
> > calls
> > for White Lily flour. I can't find that brand anywhere in my area. Does
> > anyone know of an acceptable substitute? I want to try it for Christmas
> > and
> > don't want to mess it up! Thanks
> > Carolyn
>
> I can answer a couple of your questions.
>
>

> Sheesh! Carolyn may well be dead by now...
>
>

And if Carolyn hasn't found a substitute for White Lily flour in FIFTEEN and a HALF YEARS since her original post by now, she needs to hang up her apron and just stick her head in her oven and call it quits.

[jmcquown]

To be fair, if Cherieshipp (who replied to the 1999 post) ever stumbles
back into RFC after replying it will be a miracle. ;)

Jill

[Nunya Bidnits]

wrote in message
news:e4e8b5d5-412b-4c0f...@googlegroups.com...

>And if Carolyn hasn't found a substitute for White Lily flour
>in FIFTEEN and a HALF >YEARS since her original post by now,
>she needs to hang up her apron and just stick >her head in her
>oven and call it quits.

By now she has type 2 diabetes and can't eat the carbs any more.

[Cabrito del Bosque]

On 5/17/2015 11:07 AM, Nunya Bidnits wrote:
> she has type 2 diabetes and can't eat the carbs

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