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Jan 5, 2007 08:31 PM

White Lilly Flour vs Pastry Flour

What would be the difference between White Lilly soft wheat flour and
pastry flour which I think is for the most part, also a soft wheat flour?
I want to make biscuits and wonder if these two flours are roughly the

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  1. Pastry flour has a bit more gluten than WL. If you have the WL on hand use it but your biscuits should not suffer with the pastry flour.

    2 Replies
    1. re: Candy

      Thanks, that's what I wanted to know. I would like to get
      some White Lilly, but have not been able to locate any
      in the Twin Cites area as yet.

      1. re: Candy

        Are you certain of this? My understanding is that all flours made from soft wheat have pretty much the same amount of gluten. You've got your soft wheat flours (pastry, cake) your soft/hard wheat combo (all purpose, heavier on the soft in the South, heavier on the hard in the North) and hard wheat flour (bread). At least that's how they broke down historically. These days, the processing of wheat allows for an infinite number of variations in protein and starch. I still believe that most flours fit into these classifications, though.

      2. Pastry flour is finer in texture and lower in protein than all-purpose flour but it may not be made with a wheat that is as soft as White Lily. It is going to vary by producer.

        White Lily can be ordered from Amazon

        1. try to find Arrowhead pastry flour, usually 2 lb sacks. I find it very good though I've never compared to White Lilly.