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Old 08-04-2006, 09:15 AM   #11
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If it's a chinese recipe where the flour is used for breading, I'd bet that the "no substitutions" is because the flour is self-rising (thus will create a puffier coatring on the food) and not for it's protein content.

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Old 08-04-2006, 09:28 AM   #12
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Originally Posted by auntdot
While Lily flour is a less dense flour than flours commonly found up in the north.

LOVE White Lily Flour!

but Softasilk and Swansdown are essentially the same. You can use them interchangeably.

Wine is the food that completes the meal.
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