Below are some of the most commonly asked questions we hear about our products and about baking in general. If you don't find the answer you're looking for, please contact us.

General Product and Baking 

How long can I store flour and cornmeal?

What does "bolted" mean on flour packages?

What's the difference between batter and breading for fish?

Batters are liquid mixtures of flour, eggs, and milk or water. Breadings are mixtures of dry ingredients, such as cracker crumbs, breadcrumbs, flour, or cornmeal, that are used to coat fish. Usually, fish is dipped into an egg mixture and then into the dry mixture. Batters tend to result in a thicker, breadier coating after the fish is fried. Cornmeal breading is a favorite way to prepare Southern favorites like catfish and crappie.

Which varieties of apples are best for baking?

The best apples for baking are ones that hold their shape and don't turn to mush when heated. An easy rule of thumb is to think green. Two of the most widely available cooking apples have green skin: Golden Delicious and Granny Smith. Ideal for all kinds of baking, Granny Smith apples have a crisp, tart flavor, and Golden Delicious apples have a more floral taste. Rome Beauty, available in the fall, is a red variety that is also good for baking.

How can I store overripe bananas for baking?

Overripe bananas are great for baking because they have lots of sweet flavor and a soft texture. You can easily keep them on hand in the freezer. Simply take the bananas out of their skins, seal them in a plastic bag, and place in the freezer. They'll keep for months. Then, whenever you want to make your favorite banana bread, just defrost as many as you need, mash them, and proceed with your recipe.

What's the best way to chop dried fruits?

Cutting dried fruits with a knife is difficult because the fruits are so sticky. We find that kitchen shears come in handy for this task. It's easier to snip the fruit into uniform pieces because the scissors' motion helps keep the fruit from sticking. Periodically dip the scissors' blades in water while snipping the fruit. Bits of dried fruits add lots of flavor to baked goods like muffins and quick breads.

How do I season an iron skillet to keep food from sticking?

An iron skillet will never wear out, but you need to treat it right by "seasoning" it, which prevents rust and keeps food from sticking. To season iron cookware, rub it inside and out with vegetable oil or shortening, then place it in a 350°F oven. After one hour, remove from the oven and wipe off the excess oil with a paper towel. To maintain the finish, clean cast iron using only hot water and a good stiff brush (never harsh detergents), and never wash it in the dishwasher. You may need to re-season it periodically. A well-seasoned skillet is a must for making crisp cornbread.

How do I prevent cookies and biscuits from browning too much on the bottom?

Sometimes cookies and biscuits over-brown on the bottom because the oven temperature is too high. Try checking your oven calibration with an oven thermometer to verify the temperature. Using dark baking pans, which absorb heat, can also cause over-browning. It's best to bake cookies, quick breads, and biscuits on shiny pans.

What does it mean to "cut in" in a recipe?

To "cut in" means to distribute small chunks of a solid fat (butter or shortening) into flour before adding the liquid (usually milk or water). To do this, use a pastry blender or two knives in a crisscross cutting motion. This technique is used when baking biscuits or pastries so they are tender and flaky. When the dough is baked, the fat melts in pockets, which produces the flaky layers. To re-create the flaky biscuits available at fast food restaurants, leave the fat in larger pea-size chunks.

How do I caramelize onions?

To caramelize onions, brown them slowly in butter or oil over low heat for at least 15 minutes or until they are deep golden-brown in color and have a sweet, nutty flavor. Be careful not to burn them. This process cooks the sugars in the onion until they caramelize. The resulting sweet onions will add new depth and style to many recipes, even traditional Southern cornbread.

What is "sweet milk"?

Sweet milk is simply fresh milk, not buttermilk. It's an old-fashioned Southern term commonly used to distinguish between the two in the days before refrigeration, when people churned their own butter and always had buttermilk on hand. Sometimes, it's preferable to bake using "sweet" milk when there are other strongly flavored ingredients, such as sharp cheddar cheese.

What are some tips for flour safety?

To view more tips about flour safety, click here.

Premium Flour Blends

What is the difference between White Lily® traditional flour and White Lily Premium Flour Blends?

Traditional White Lily All-Purpose Flour is made from soft red winter wheat, which results in a lower protein content of 9%. This type of wheat makes baked goods lighter in texture, creates a higher rise, and results in flaky, fluffy baked goods. White Lily Premium Flour Blends are made with a blend of hard wheat, soft wheat, and grape seed flour. This yields a higher protein content of 11%, resulting in baked goods that are slightly more dense and structured.

Where can I find White Lily Premium Flour Blends?

Please visit our Store Finder to locate the store nearest you that carries our products.

What is Shepherd's Grain®?

Shepherd's Grain® is a group of nearly 60 wheat growers in the Pacific Northwest that utilize sustainable agricultural practices, including no-till farming. All of the White Lily Premium Flour Blends are made with sustainably grown wheat from Shepherd's Grain® farmers. The wheat in each bag of White Lily Flour made with Shepherd's Grain® wheat can be traced back to the farm where it was grown. Learn more about traceable ingredients.

How do I trace this flour to see where it was grown?

Please visit our Trace Your Flour page and have your bag of flour handy. Simply select your variety of flour, enter the code from the back of the bag, and read about the farmers who harvested the wheat in your bag of flour, and the farm where it was grown.

Where are the grapes grown for the Wheat Flour and White Grape Seed Flour Blend?

The grapes are grown by WholeVineTM coastal wineries in California.

How is grape seed flour made?

Grape seed flour is milled from the oil-pressed seeds of varietal wine grapes.

How are the seeds removed from the grape?

Seeds are removed from the grapes mechanically, using screens.

What is the protein content of the flour blend?

White Lily Premium Flour Blends have a protein content of 11%.

What is the alcohol content in the flour blend?

There is no alcohol associated with our Wheat Flour and White Grape Seed Flour Blend. While the varietal names of the grapes are chardonnay and cabernet, the grapes themselves do not contain alcohol.

How many cups are in each bag of flour blend?

There are about 7-1/2 cups per 2-lb. bag and 15 cups per 4-lb. bag of White Lily Premium Flour Blend.

What are the sulfate/sulfite levels in this flour blend?

The sulfate/sulfite level in our Wheat Flour and Red Grape Seed Flour Blend and Wheat Flour and White Grape Seed Flour Blend is less than one part-per-million.

Can I substitute White Lily Premium Flour Blends into any recipe that calls for all-purpose flour?

Yes, all of our premium flour blends can be used as a cup-for-cup replacement for all-purpose flour.

Can I make pie crust using premium flour blends?

Yes, our premium flour blends can be substituted in any pie crust recipe that uses all-purpose flour. We recommend trying them in our Flaky Pie Crust recipe. The crust with Wheat Flour and White Grape Seed Flour Blend will resemble the color of white bread, while the crust with Wheat Flour and Red Grape Seed Flour Blend will resemble the color of wheat bread, with a slightly purple hue.

What is a good first recipe to try using All-Purpose Wheat Flour?

We recommend trying our Homemade Cheddar Cheese Crackers recipe.

How long do I bake the Homemade Cheddar Cheese Crackers if I don't want to cut them into squares?

If you prefer not to cut the cracker dough into squares, follow these steps:

  1. Heat oven to 350°F. Cut three baking-sheet-sized pieces of parchment paper.
  2. Prepare cracker dough according to recipe directions and divide dough in thirds.
  3. With a well-floured rolling pin, roll out each piece of dough on one of the cut sheets of parchment paper, until it's very thin and covers at least half of the paper.
  4. Bake 10 to 12 minutes or until edges are light golden-brown. Cool completely on a wire rack.
  5. Break into individual-sized pieces. Store in an airtight container for up to one week.

Can I use White Lily Premium Flour Blends to make biscuits?

Yes, but be certain to use a recipe that includes a leavener such as baking powder, as these are not self-rising flours. We recommend trying one of our premium flour blends in our White Lily Light & Fluffy Biscuits or Cheddar & Chive Drop Biscuits. They will be a bit denser than biscuits made with self-rising flour, but still very delicious.

What can I make with the Wheat Flour and White Grape Seed Flour Blend?

This blend is lighter in color, and is best suited for use in pie crusts and other cream-colored baked goods. For a delicious savory treat, try our Homemade Flatbread Pizza.

Why does White Lily make premium flour blends?

We created these products to inspire bakers to create new twists on their favorite classic dishes. For baking inspiration, we invite you to browse our collection of recipes.

Traditional Flour and Cornmeal

What is soft wheat flour?

Soft wheat flour is made from soft winter wheat, which has low protein and gluten content. It is the type of flour recommended for cakes, biscuits, and quick breads. White Lily® Flour is made with pure soft wheat, and never blended with hard wheat. Hard wheat has much higher protein and gluten content.

Can I substitute White Lily Flour for recipes using other all-purpose flours?

White Lily Traditional All-Purpose Flour can be substituted for other all-purpose flours. However, because White Lily Flour has a lighter texture, more flour must be used. For every cup of flour in a recipe, use 1 cup and 2 tablespoons of White Lily Flour. The weight of White Lily Flour will be the same as the weight of other all-purpose flours. Because flour is packaged by weight, you will get the same number of portions from White Lily Flour as other flours.

Can I substitute regular flour in recipes that call for self-rising flour?

Yes. Simply add 1-1/2 teaspoons of baking powder and 1/2 teaspoon of salt to each cup of regular flour.

How can I substitute self-rising flour in recipes that call for regular flour?

This can be tricky, because self-rising flour contains baking powder. If a recipe calls for regular flour and you have self-rising, check the amounts of leavening in the recipe. If the recipe has less than 1-1/2 teaspoons of baking powder and 1/2 teaspoon of salt, then you should not substitute with self-rising flour.

What type of flour is best to use in a bread machine?

White Lily Bread Flour is ideal to use in any bread machine. Bread flour is made with hard wheat flour, which has high protein and high gluten content. Yeast breads require high gluten to form air pockets to make bread rise high and light.

What is bromate?

Originally, potassium bromate was used in bread flour as a dough conditioner, which made the dough easier to knead. Instead, White Lily Bread Flour uses ascorbic acid (vitamin C) as a dough conditioner.

What's the difference between white and yellow cornmeal?

The only difference between white and yellow cornmeal is the color of corn used when it was ground. White cornmeal is ground white corn, and yellow cornmeal starts with yellow corn. They are interchangeable in recipes. Historically, white cornmeal is preferred in the South and yellow is preferred in Texas and the rest of the U.S.

Are the ingredients in traditional White Lily Flour and Cornmeal products traceable?

No, not at this time.

Do traditional White Lily Flour and Cornmeal products contain Genetically Modified Organisms?

We are currently in the process of verifying whether or not our traditional White Lily Flour and Cornmeal products contain genetically modified organisms.