Details

Gold Medal All Purpose Flour is our most versatile flour. Use it for any recipe that simply calls for "flour." It's strong enough to take high-rising yeast breads to new heights and mellow enough to add that flaky perfection to your family's favorite pie crust recipe. Gold Medal All Purpose Flour is made of a blend of hard and soft wheat so every bite looks and tastes its absolute best. Whether you’re creating cookies, cakes, muffins, pancakes, crumble toppings and more, this Gold Medal Flour is the perfect all-purpose pantry staple.

• ALL-PURPOSE FLOUR: Our most versatile flour for any recipe that simply calls for "flour"

• BAKING INGREDIENT: Especially ideal for baking cookies and cakes

• MULTI-USE: Strong enough to take high-rising yeast breads to new heights and mellow enough for a perfect flaky pie crust

• FOR YOUR PANTRY: Stock your pantry with Gold Medal Flour for all your last-minute baking needs

• PREMIUM QUALITY: Over 135 years of baking success

Ingredients

Bleached Wheat Flour, Niacin (a B Vitamin), Iron, Thiamine Mononitrate (vitamin B1), Riboflavin (vitamin B2), Enzymes, Folic Acid (a B Vitamin).

Directions

Your Kitchen Rules: When to Use it: All purpose means just that - our most versatile flour for any recipe that simply calls for flour. Strong enough to take high-rising yeast breads to new heights. And mellow enough to make your family's favorite pie crust recipe to flaky perfection (even without sifting). Gold Medal All Purpose is made of the stuff you can trust. A blend of pure white hard and soft wheat so every bite looks and tastes its absolute best. Store it: Thousand of years ago, flour was stored in cool, dry caves, but any airtight container or tightly-sealable freezer bag in your kitchen (or fridge or freezer for long-term storage) will do just fine. Just bring to room temperature before using. Measure it: Spoon flour into a dry measuring cup and level off with a knife. No sifting necessary. Substitute it: All-purpose flour can be used in recipes calling for self-rising flour. For each cup of flour in the recipe, add 1-1/2 teaspoons baking powder and 1/2 teaspoon salt. Cups Per Pound: There are 3-1/3 cups of flour per pound and about 33-1/3 cups per 10-lb bag. Cook before sneaking a taste. Flour is raw please cook fully before enjoying.

Safe Handling Instructions: To prevent illness from naturally occurring bacteria in wheat flour, do not eat or play with raw dough. Wash hands and surfaces after handling.

Warnings

Flour is not ready-to-eat and must be thoroughly cooked before eating. Safe Handling Instructions: To prevent illness from naturally occurring bacteria in wheat flour, do not eat or play with raw dough. Wash hands and surfaces after handling.