If there's one thing we know, it's flour. Find out which White Lily^® flour will yield the best results and why.

Flour really does have power. Flour affects the structure, texture, and even the flavor of your finished product. That’s why every variety of White Lily^® Flour has unique qualities that are specially made for baking different types of dishes. All White Lily^® flour varieties consistently deliver delicious, high-quality results. That’s why Southern cooks have trusted us since 1883.

For more information on specific flour types, visit our FAQ.

All-Purpose Flour

White Lily^® All-Purpose Flour is extremely versatile, and can be used for most baked goods, including cakes, cookies, pie crusts, pancakes, brownies, muffins, scones, and more.

Self-Rising Flour

White Lily^® Self-Rising Flour is blended with leavening and salt, and is ideal for making light-textured and flaky biscuits, pastries, pancakes, muffins, waffles, coffee cakes, and quick loaves.

Unbleached Bread Flour

White Lily^® Bread Flour is best used for yeast breads, rolls, pizza crusts, and other baked goods that require kneading of the dough.

Cornmeal Mixes

White Lily^® Cornmeal Mixes are ideal for making moist, flavor-rich baked goods like corn muffins and sticks, cornbreads, dressings, and more.