I looked for Martha White in the IGA, because I know that's what my grandmother always used, but they didn't have it. So, I used Gold Medal.

In my search, I ran across a website that had a list of flours and their protein content. White Lily and Martha White were both at the bottom of the content pile, right next to cake flour.

Here's the site.
http://pinchmysalt.com/2007/09/18/ho...-from-scratch/ But she wanted to roll them, and I didn't so I didn't use that one.

Karen