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