On Jul 29, 4:24 pm, "cybercat" > wrote:
> "Reg" > wrote in message
>
> ...
>
>
>
> > jmcquown wrote:
>
> >> l, not -l wrote:
>
> >>http://www.foodnetwork.com/food/reci...9936_151,00.ht...
>
> >>>The White Lily website offers tips, recipes and, if you can't find
> >>>White Lily self-rising flour in local markets, you can order online.
>
> >>>--------------------------
> >>>Heaven's, they're tastey.
>
> >> White Lily flour is great, and hard to find outside of the southern U.S.
> >> But buttermilk is the real key.
>
> > You don't need White Lily specifically, all you need is a generic
> > low protein flour. In the US it's referred to as cake flour.
> > One brand that's available everywhere is Pillsbury Softasilk.
>
> Thank you, good to know!




Flour also bleaches naturally. So you can buy unbleached flour, but
after a while it will be completely white if you haven't used it up by
that time.