Good replacement for Robin Hood flour...?
My mother has always used Robin Hood flour for baking. Apparently they stopped making it a few months ago and now she is using King Arthur's flour. When she made her Thanksgiving rolls this year, the rolls did not rise like they normally do. She thought it may have been another issue, so she made a smaller batch and baked them again, but the same thing happened. She is absolutely convinced that it's the flour.
Has anyone else encountered this issue? What is a suitable replacement for Robin Hood flour since King Arthur doesn't seem to be doing the trick?