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Gold Medal Unbleached Bread Flour
Gold Medal Unbleached Bread Flour
Gold Medal Unbleached Bread Flour
Gold Medal Unbleached Bread Flour
Gold Medal Unbleached Bread Flour
Gold Medal Unbleached Bread Flour

Gold Medal Unbleached Bread Flour

10 lb
Gold Medal Unbleached Bread Flour

Gold Medal Unbleached Bread Flour

10 lb

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Kitchen Tropical Mango Veggie Smoothie

About

Details

Make chewy pizza crusts, lofty loaves and more with Gold Medal Bread Flour. What makes it different from all-purpose flour? This unbleached bread flour is higher in protein, which makes dough more elastic. Think pizza makers spinning and tossing dough to get that perfect round shape. A more elastic dough also helps give breads and crusts great lift and texture, earning a baker like you more compliments. Use it to make baguettes and other yeast breads such as rolls, buns, pizza crusts and hearth breads. For chewier results, you can even substitute Gold Medal Bread Flour cup for cup when a cookie or bread recipe calls for all-purpose or whole wheat flour. With your imagination and your own special touch, there are no limits to what you can do with this remarkable flour.

Gold Medal has 135 years of baking success. We mill the flour that people rely on to make everything from family favorites to new and inspired creations. We put our best into everything we do — so you can too.

• BREAD FLOUR: This flour is specifically created for making the perfect bread dough

• BAKING INGREDIENTS: Great bread flour for all of your creations

• PIZZA DOUGH: Show off your baking abilities with perfect bread loaves and pizza crust

• PANTRY STAPLE: Stock your pantry with Gold Medal Bread Flour for all your last-minute baking flour needs

• VERSATILE: Create bread, bread rolls, buns and other yeast breads with this versatile bread flour

• BOX TOPS FOR EDUCATION PARTICIPATING PRODUCT: Give back to schools with Gold Medal; Download the Box Tops App to learn more & start earning cash for your school or a school in need


Ingredients

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


Directions

Measure it: Spoon flour into a dry measuring cup and level off with a knife. No sifting necessary. Substitute it: When recipes call for all-purpose or whole wheat flour, you can substitute cup for cup with bread flour for chewier results. It works well for quick breads and cookies. For cakes and pastries it doesn't work well.

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.

Prep Time:35 Minutes Start to Finish: 3 Hours 25 Minutes: Gold Medal White Bread: 6-7 cups Gold Medal bread flour. 3 tablespoons sugar. tablespoon salt. 2 tablespoons shortening. 2 packages regular or quick active dry yeast( 4 1/2 teaspoons) 2 1/4 cups very warm water (120 degrees to l130 degrees F) . 2 tablespoons butter or margarine, melted, if desired. 1. In large bowl, stir 3 1/2 cups of the flour, the sugar, salt, shortening and yeast until well mixed. Add warm water. Beat with electric mixer on low speed I minute, scraping bowl frequently. Beat on medium speed I minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle. 2. Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. Grease large bowl with shortening Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 40 to 60 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched. 3. Grease bottoms and sides of two 8x4-inch or 9x5-inch loaf pans with shortening or spray with cooking spray. 4. Gently push fist into dough to deflate. Divide dough in half. Flatten each half with hands or rolling pin into 18x9-inch rectangle on lightly floured surface. Roll dough up tightly, beginning at 9-inch side. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover loosely with plastic wrap and let rise in warm place 35 to 50 minutes or until dough has doubled in size. 5. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425 degrees F. 6. Bake 25 to 30 minutes or until loaves are deep golden brown. Remove pans to wire rack. Brush loaves with butter, cool. Now the thump test. Thump the loaf. Sound hollow? That’s the sound of success. 2 Loaves, 16 slices each. Prep Time: 40 Minutes Start to Finish: 3 Hours 15 Minutes. Caramel Sticky Rolls: Rolls: 3 1/2 to 4 cups Gold Medal bread flour. 1/3 cup granulated Sugar. 1 teaspoon salt packages regular active or fast-acting dry yeast (4 1/2 teaspoons). 1 cup very warm milk (120 degrees F to 130 degrees F). 1/4 cup butter, softened. 1 egg. Caramel Topping: 1 cup packed brown sugar. 1/2 cup butter, softened.1/ 4 cup light corn syrup. 1 cup pecan halves, if desired. Filling: 1/4 cup granulated sugar or packed brown sugar. 1 teaspoon ground cinnamon. 2 tablespoons butter, softened. 1. In large bowl, mix 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast. Add warm milk, 1/4 cup butter and egg. Beat with electric mixer on low speed I minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1/2 cup at a time, to make dough easy to handle. 2. Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap let rise in warm place about l hour 30 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched. 3. In 2-quart saucepan, heat brown sugar and 1/2 cup butter to boiling, stirring constantly; remove from heat. Stir in corn syrup. Pour into 13x9-inch pan. Sprinkle with pecan halves. 4. In small bowl, mix all filling ingredients except 2 tablespoons butter, set aside. 5. Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 15x10-inch rectangle on lightly floured surface. Spread with 2 tablespoons butter, sprinkle with filling. Roll rectangle up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. With fingers, shape until even. With dental floss or a serrated knife, cut roll into 15 (-inch) slices. 6. Place slices slightly apart in pan. Cover loosely with plastic wrap; let rise in warm place about 30 minutes or until dough has doubled in size. 7. Heat oven to 350 degrees F. Bake 30 to 35 minutes or until golden brown. Let stand 2 to 3 minutes. Place heatproof tray or serving plate upside down onto pan, immediately turn tray and pan over. Let pan remain I minute so caramel can drizzle over rolls; remove pan. Serve warm. 15 Rolls: For Lighter Caramel Rolls, weighing in at 4 grams of fat and 255 calories per serving, make recipe as directed except omit caramel topping and pecan halves. Line pan with foil spray with cooking spray. Drizzle 1 cup caramel ice-cream topping over foil (heat topping slightly if it is stiff). Continue as directed. To make Cinnamon Roll, omit caramel topping and pecan halves. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. Place dough slices in pan. Let rise and bake as directed in Steps 6 and 7-except do not turn pan upside down. Remove rolls from pan to cooling rack. Cool 10 minutes. Drizzle rolls with a powdered sugar glaze, if desired. To make ahead, after placing slices in pan, cover tightly with plastic wrap or foil; refrigerate 4 to 24 hours. Before baking. remove from refrigerator, remove plastic wrap or foil and cover loosely with plastic wrap et rise in warm place about 2 hours or until dough has doubled in size. If some rising has occurred in the refrigerator, rising time may be less than 2 hours. Bake as directed. Cook before sneaking a taste. Flour is raw please cook fully before enjoying.

Store it: Thousands 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.


Warnings

Do not eat raw bread dough.

Nutrition

Nutrition Facts

Serving Size 0.25 cup
Servings Per Container About 151
  • Amount Per Serving
  • Calories 110
    • Total Fat 0g0%daily value
    • Total FatSaturated Fat 0g0%daily value
    • Total FatTrans Fat 0g
    • Cholesterol 0mg0%daily value
    • Sodium 0mg0%daily value
    • Total Carbohydrate 22g7%daily value
    • Total CarbohydrateDietary Fiber 1g4%daily value
    • Total CarbohydrateSugars 0g
    • Protein 3g
Percent Daily Values are based on a 2,000 calorie diet.

Details

Make chewy pizza crusts, lofty loaves and more with Gold Medal Bread Flour. What makes it different from all-purpose flour? This unbleached bread flour is higher in protein, which makes dough more elastic. Think pizza makers spinning and tossing dough to get that perfect round shape. A more elastic dough also helps give breads and crusts great lift and texture, earning a baker like you more compliments. Use it to make baguettes and other yeast breads such as rolls, buns, pizza crusts and hearth breads. For chewier results, you can even substitute Gold Medal Bread Flour cup for cup when a cookie or bread recipe calls for all-purpose or whole wheat flour. With your imagination and your own special touch, there are no limits to what you can do with this remarkable flour.

Gold Medal has 135 years of baking success. We mill the flour that people rely on to make everything from family favorites to new and inspired creations. We put our best into everything we do — so you can too.

• BREAD FLOUR: This flour is specifically created for making the perfect bread dough

• BAKING INGREDIENTS: Great bread flour for all of your creations

• PIZZA DOUGH: Show off your baking abilities with perfect bread loaves and pizza crust

• PANTRY STAPLE: Stock your pantry with Gold Medal Bread Flour for all your last-minute baking flour needs

• VERSATILE: Create bread, bread rolls, buns and other yeast breads with this versatile bread flour

• BOX TOPS FOR EDUCATION PARTICIPATING PRODUCT: Give back to schools with Gold Medal; Download the Box Tops App to learn more & start earning cash for your school or a school in need


Ingredients

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


Directions

Measure it: Spoon flour into a dry measuring cup and level off with a knife. No sifting necessary. Substitute it: When recipes call for all-purpose or whole wheat flour, you can substitute cup for cup with bread flour for chewier results. It works well for quick breads and cookies. For cakes and pastries it doesn't work well.

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.

Prep Time:35 Minutes Start to Finish: 3 Hours 25 Minutes: Gold Medal White Bread: 6-7 cups Gold Medal bread flour. 3 tablespoons sugar. tablespoon salt. 2 tablespoons shortening. 2 packages regular or quick active dry yeast( 4 1/2 teaspoons) 2 1/4 cups very warm water (120 degrees to l130 degrees F) . 2 tablespoons butter or margarine, melted, if desired. 1. In large bowl, stir 3 1/2 cups of the flour, the sugar, salt, shortening and yeast until well mixed. Add warm water. Beat with electric mixer on low speed I minute, scraping bowl frequently. Beat on medium speed I minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle. 2. Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. Grease large bowl with shortening Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 40 to 60 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched. 3. Grease bottoms and sides of two 8x4-inch or 9x5-inch loaf pans with shortening or spray with cooking spray. 4. Gently push fist into dough to deflate. Divide dough in half. Flatten each half with hands or rolling pin into 18x9-inch rectangle on lightly floured surface. Roll dough up tightly, beginning at 9-inch side. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover loosely with plastic wrap and let rise in warm place 35 to 50 minutes or until dough has doubled in size. 5. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425 degrees F. 6. Bake 25 to 30 minutes or until loaves are deep golden brown. Remove pans to wire rack. Brush loaves with butter, cool. Now the thump test. Thump the loaf. Sound hollow? That’s the sound of success. 2 Loaves, 16 slices each. Prep Time: 40 Minutes Start to Finish: 3 Hours 15 Minutes. Caramel Sticky Rolls: Rolls: 3 1/2 to 4 cups Gold Medal bread flour. 1/3 cup granulated Sugar. 1 teaspoon salt packages regular active or fast-acting dry yeast (4 1/2 teaspoons). 1 cup very warm milk (120 degrees F to 130 degrees F). 1/4 cup butter, softened. 1 egg. Caramel Topping: 1 cup packed brown sugar. 1/2 cup butter, softened.1/ 4 cup light corn syrup. 1 cup pecan halves, if desired. Filling: 1/4 cup granulated sugar or packed brown sugar. 1 teaspoon ground cinnamon. 2 tablespoons butter, softened. 1. In large bowl, mix 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast. Add warm milk, 1/4 cup butter and egg. Beat with electric mixer on low speed I minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1/2 cup at a time, to make dough easy to handle. 2. Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap let rise in warm place about l hour 30 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched. 3. In 2-quart saucepan, heat brown sugar and 1/2 cup butter to boiling, stirring constantly; remove from heat. Stir in corn syrup. Pour into 13x9-inch pan. Sprinkle with pecan halves. 4. In small bowl, mix all filling ingredients except 2 tablespoons butter, set aside. 5. Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 15x10-inch rectangle on lightly floured surface. Spread with 2 tablespoons butter, sprinkle with filling. Roll rectangle up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. With fingers, shape until even. With dental floss or a serrated knife, cut roll into 15 (-inch) slices. 6. Place slices slightly apart in pan. Cover loosely with plastic wrap; let rise in warm place about 30 minutes or until dough has doubled in size. 7. Heat oven to 350 degrees F. Bake 30 to 35 minutes or until golden brown. Let stand 2 to 3 minutes. Place heatproof tray or serving plate upside down onto pan, immediately turn tray and pan over. Let pan remain I minute so caramel can drizzle over rolls; remove pan. Serve warm. 15 Rolls: For Lighter Caramel Rolls, weighing in at 4 grams of fat and 255 calories per serving, make recipe as directed except omit caramel topping and pecan halves. Line pan with foil spray with cooking spray. Drizzle 1 cup caramel ice-cream topping over foil (heat topping slightly if it is stiff). Continue as directed. To make Cinnamon Roll, omit caramel topping and pecan halves. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. Place dough slices in pan. Let rise and bake as directed in Steps 6 and 7-except do not turn pan upside down. Remove rolls from pan to cooling rack. Cool 10 minutes. Drizzle rolls with a powdered sugar glaze, if desired. To make ahead, after placing slices in pan, cover tightly with plastic wrap or foil; refrigerate 4 to 24 hours. Before baking. remove from refrigerator, remove plastic wrap or foil and cover loosely with plastic wrap et rise in warm place about 2 hours or until dough has doubled in size. If some rising has occurred in the refrigerator, rising time may be less than 2 hours. Bake as directed. Cook before sneaking a taste. Flour is raw please cook fully before enjoying.

Store it: Thousands 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.


Warnings

Do not eat raw bread dough.


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No, Gold Medal Unbleached Bread Flour is not gluten-free.

Gold Medal Unbleached Bread Flour has 110.0 calories.

Gold Medal Unbleached Bread Flour has 22.0 carbs.

Gold Medal Unbleached Bread Flour has 0.0 grams of sugar.

Gold Medal Unbleached Bread Flour has 0.0 grams of fat.

Gold Medal Unbleached Bread Flour has 0.0 grams of sodium.