+
Packaged Foods

RED ROSE FLOUR

TIRGL | Feb 23, 200906:32 PM     3

I came back from Utah with a 25 lb. sack of Red Rose flour. I wanted the cotton sack it was stored in with a beautiful image of a red rose. I just started using it and discovered that it is one of the softest flours I've ever used. I am just wondering if anyone can compare it to White Lily (which I've never used). I think it will perfect for soft biscuits, focaccia's and cakes. I think it is comparable to a soft, soft, pastry flour.
Does anyone know, if I can make fresh pasta with this flour?

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

How to Make Your Sugar Cookies Taste Better
Guides

How to Make Your Sugar Cookies Taste Better

by Amy Sowder | Sugar cookies often look prettier than they taste. Now that's not right. With cookie season well under...

Christmas Cheesecake: The Most Wonderful Dessert of the Year
Explainers

Christmas Cheesecake: The Most Wonderful Dessert of the Year

by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...

11 Gluten-Free Cookie Recipes for the Holidays
Recipe Round-Ups

11 Gluten-Free Cookie Recipes for the Holidays

by Vanessa Simmons | Christmas cookies, holiday cookies, winter treats—whatever you want to call them, they used to be...

13 Perfect Christmas Desserts That Aren't Cookies
Recipe Round-Ups

13 Perfect Christmas Desserts That Aren't Cookies

by Jen Wheeler | Christmas cookies are one of the reasons to love the season, but holiday desserts do not stop at the...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.