I have been wanting to make southern style biscuits a la Edna Lewis. I have now heard from many sources that White Lily flour is ideal because it is ground from winter wheat which has less gluten. Well I live in Canada and this brand is hard to get. My lovely husband came home with a product he found in our local grocery: Swans Down Cake Flour, which claims on its packaging to be made from soft winter wheat, like White Lily. In the ingredients, there is Wheat flour, chlorine, benzoyl peroxide, niacin,iron, thiamine and riboflavin. Do you think this stuff is similar enough to White Lily to be a good substitute? I'm a litle thrown off by the "Cake" part. Thanks!