White Lily self-rising flour is a type of flour that is commonly used in baking. It is made from enriched bleached wheat flour, which contains niacin, reduced iron, thiamin mononitrate, riboflavin, and folic acid. The flour also contains leavening agents such as baking soda, sodium aluminum phosphate, and monocalcium phosphate. Here are some positive and negative aspects of White Lily self-rising flour:
Positive:
- The flour is pre-sifted, which means that it is ready to use without any additional sifting required.
- White Lily flour is made from 100% pure red winter wheat, which has a lower gluten content than typical flours.
- The flour is commonly used for making biscuits, pastries, and quick breads.
Negative:
- Some people may be sensitive to wheat or gluten, which are present in the flour.
- The flour contains sodium aluminum phosphate, which is a leavening agent that some people may prefer to avoid due to concerns about aluminum intake.
Overall, White Lily self-rising flour is a versatile ingredient that can be used in a variety of baked goods. It is important to note the ingredients for those with dietary restrictions or preferences.
