I’ve been having a lot of fun with the new premium flours from White Lily. The flours add a lot of variety to my pantry and are really fun to work with in all kinds of recipes, as well as being non-GMO certified and having great traceability back to the farms and farmers that produced them. As a brand ambassador for White Lily, I’m very pleased to be able to have a fantastic gift pack to give away to one lucky reader!
The gift pack will include a whole bunch of goodies that will keep your kitchen well-stocked for all your winter baking. It includes a three of the new premium flour varieties – All Purpose Wheat Flour, Wheat and White Grape Seed Flour Blend, and Wheat and Red Grape Seed Flour Blend – three linen flour bags, a handy tote, a flour sifter and a notebook to jot down all of your favorite recipes, both new favorites and old standbys.
To enter the giveaway, leave a comment on this post and tell me if you’ve ever used any flours besides all purpose in your baking. Have you ever experimented with whole wheat flour in your pancakes? Have you heard of grape seed flour? It’s ok if you haven’t used it before because these flour blends will give you a great opportunity to give it a try. The contest will end Sunday, December 20th, at 11:59pm PST, so be sure to get all your entries in by then! The prize pack probably won’t arrive until after Christmas, but consider it a belated holiday gift to yourself that you can enjoy well into the New Year!
Update:Â This contest is now closed! Congrats to Diane on winning the prize pack!
Beth L
December 17, 2015I use white whole wheat flour in place of AP flour all the time.
Joanie B
December 17, 2015I have seen these new WL flours in at least 1 store but haven’t pulled the trigger on them yet. I haven’t bought all-purp flour in years, only use white whole wheat or ww pastry flour for most projects these days. Or almond or coconut flour. 🙂
sprite
December 17, 2015I’m lucky enough to have a couple farmers at my local market who produce single varietal flours, so I’ve used some of them occasionally when making bread. I haven’t subbed them in in any other baking situation, but I’m not averse to it.
Adele K
December 17, 2015I have used white whole wheat, wheat, pastry, OO and OOO, rye, self rising, cake and of course all-purpose.
Jen
December 17, 2015I use bread flour and self-rising flour quite often! I’ve also used white whole wheat, chickpea flour, and rice flour!
Cheryl Newton
December 17, 2015I don’t get too crazy with my flours. Besides AP, I’ve only used regular whole wheat, white whole wheat, whole wheat pastry flour and cake flour. I’ve never even heard of the flours in this giveaway. It’d be fun to try them.
Jenny
December 17, 2015I just use white whole wheat usually. Sometimes bread flour.
erin m.
December 17, 2015Ive used whole wheat flour and rye flour in baking…it’s fun to experiment!
terri
December 17, 2015I’ve used bread flour, whole wheat flour, and rye flour for bread; rice flour and tapioca flour in Asian cooking; chickpea flour in Middle Eastern baking; type 00 flour for pizza…
L. Sardone
December 17, 2015I’ve only used all purpose or cake flour. It would be fun to experiment. Thank you for this offer.
Katherine
December 17, 2015I’ve used whole wheat flour and buckwheat flour in breads and pancakes. I plan to try those rye brownies I’ve seen making the rounds soon!
Teresa
December 17, 2015I grind wheat and spelt now and then. I like experimenting with different flours – sometimes with great success, and sometimes…not so great!
Diane
December 17, 2015You should see my garage fridge! White Lily for biscuits, KA organic whole wheat, KA 00 flour, rye flour, semolina for pasta….and ap flour inside for every day baking. Oh! and cake flour for my angel food and sponge cakes.
turnneon
December 17, 2015I love the the new premium flours from White Lily. Thank you for sharing.
Annette
December 17, 2015I’ve baked a crust with almond flour and made pancakes with coconut flour. I think that’s it for the alternative flours. I’d really like to explore this area more.
Mey Berry
December 17, 2015My mother taught me to cook and bake using AP flour while my grandmother taught me her recipes which used rice flour and tapioca flour. On my own I’ve slowly expanded to using whole wheat, cake, pastry, and most recently, chickpea. It’s great experimenting with new flour!
Emily B.
December 17, 2015I love white whole wheat and bread flour, and use them both all the time. I love White Lily for biscuits too!
Erin
December 17, 2015I use whole wheat flour quite often for baking. It generally works great. I want to experiment with other flours, though.
Bianca @ Sweet Dreaming
December 17, 2015i’ve tried whole wheat flour, almond flour, and coconut flour!
Lindsey
December 17, 2015I’ve only ever tried a gluten free flour. It wasn’t great
LeAnn
December 17, 2015I frequently use almond and quinoa four with good results.
Ann Marie
December 18, 2015I love experimenting with different flour types (and especially how they react with beer in the recipe). Whole wheat, coconut, almond are my favorites!
Eileen
December 18, 2015I have used whole wheat in a couple of recipes and have experimented with some gluten free flours.
Joshua
December 18, 2015I have never tried anything but AP or cake flour, but I have really wanted to do so and just never found the opportunity to pull the trigger.
Carla S
December 18, 2015I’ve only used all purpose flour.
Tracey C
December 18, 2015I will admit that I use white lily for pretty much everything – it’s basically the perfect pastry flour. I’ve also done some GF baking, so I’ve played around with the various flour substitutes. And DH relies on KAF for his bread-making flours. Would love to play around with some of White Lily’s new flours!
Tricia
December 18, 2015I have used whole wheat and rye….
Kristen @ Dinner for Two Blog
December 18, 2015I have never used other flours, but that sounds interesting!
Julie
December 18, 2015I don’t like the flavor of white whole wheat, but I like regular whole wheat flour–regular and pastry–as well as spelt, buckwheat, rye, and rice.
Betty Jo
December 18, 2015I’ve tried using white whole-wheat and self-rising flours.
Kelly
December 18, 2015I’ve using wheat flour for my weekend pancakes.
beccalecca
December 18, 2015White whole wheat and whole wheat are regulars for me by now, but I have also tried oat flour and wheat bran.
Eva @ Eva Bakes
December 18, 2015Yes – I’ve tried almond flour, coconut flour and whole wheat flour in my baking!
Kelly D
December 18, 2015Yes, I have used whole wheat flour in pancakes, but I have not tried the others.
Jess @ Tinder District
December 18, 2015I used to love to bake with spelt flour!
Erin
December 18, 2015My dad works for a flour mill and we love their pastry flour to make homemade German pretzels. My mother in law uses all kinds of alternative flours to make cookies.
Kristin Glad
December 18, 2015I use whole wheat flour all the time. I have also used pastry flour, cake flour and various GF flours when baking for my BIL who is gluten intolerant.
Cath
December 18, 2015Cake flour, self-rising, whole wheat, spelt, oat flour.. That’s about it.
Amy Z.
December 18, 2015I’ve never tried using other types of flour – I definitely would like to start using whole wheat flour though!
Janice
December 18, 2015I’ve pretty well only used all purpose flour and whole wheat flour.
April
December 18, 2015I have used rye flour, buckwheat flour, bread flour, white whole wheat flour, whole wheat pastry flour, rice flour, and whole wheat flour. Oh, and semolina flour too. I love using it in yeast breads. One day at work when I was bored I mentally listed the types of flour I had at home and came up with over ten. I love to experiment with my baking.
Beth C.
December 18, 2015I tend to replace roughly half my AP flour with white whole wheat (or sometimes regular WW) on a regular basis. I’ve used cake flour on occasion, though not regularly.
stephanie
December 19, 2015I have so many different flours in my freezer, but I use bread flour the most. I can’t find White Lily where I live and that has always bummed me out!
LeAnn V
December 19, 2015I regularly use whole wheat or bread flour when baking bread. I have used Buckwheat flour a few time in pancakes. Other than that I pretty much stick to AP.
Julia
December 19, 2015I normally use what we in New Zealand call brown flour, which is probably the same as your whole wheat. I’ve also played around with rye, buckwheat and others, but I’ve never heard of these!
Lydia
December 19, 2015I have replaced AP flour with wheat in pancakes and bread.
debbie
December 20, 2015I love to use whole wheat flour in my bread. I’d love to try other, more unusual flour too.
Louisa
December 20, 2015I’ve been trying to use more whole grain flours and have tried whole wheat, white whole wheat, whole wheat pastry, and buckwheat. I love that there are more flours available to us.
Ann
December 20, 2015I tried using almond flour once for cookies. It was good, but it took a few tries to get the recipe correct because I was experimenting.
This prize would be FANTASTIC for a sweet teenager I just met who loves to bake but can’t afford the materials to stock her kitchen.
Thanks for the giveaway opportunity. Good luck to all.
Karen
December 20, 2015I made whole wheat dinner rolls for Thanksgiving this year. They turned out great, much more interesting than regular white. I’ve yet to try anything more exotic.