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

Gold Medal Bread Flour

$7.29
5 lb
1
Gold Medal Bread Flour

Gold Medal Bread Flour

5 lb
$7.29

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Publix
Publix
Available in 20147
Unavailable at this store
Pickup
Available
See times at checkout

Kitchen Tropical Mango Veggie Smoothie

About

Details

When to use itWhen it comes to chewy pizza crusts, or lofty loaves, gluten makes them glorious. Bread Flour is higher in protein—which makes more gluten, which absorbs more water, which makes dough more elastic, which produces better volume and crumb structure, which gives breads better lift and texture, and earns a baker like you more compliments. Its especially good for mixed grain breads that need lift.

Cups per PoundThere are 3 1/3 cups of flour per pound and about 16 2/3 cups per 5 pound bag.

The Gold Medal StandardWhen our founding mill master C.C. Washburn braved the first Miller's International Exhibition in Cincinnati, Ohio, He took home more than the Gold Medal grand prize - he won a shiny new name.So over 135 years ago, we earned the right to be called Gold Medal™. And, we've gone on to become America's #1 selling flour brand.* Every day we work to live up to our legacy.The standards of the mill that made Mill City live on. We blend the heartland's pure hard and soft wheat to make great, consistent flour that bakers count on.


Ingredients

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


Directions

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. Starts to Finish: 3 hours 25 minutes. 6 - 7 cups Gold Medal bread flour: 3 tablespoons sugar, 1 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 130 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 1 minute, scraping bowl frequently. Beat on medium speed 1 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, folic 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).

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

Warning: Flour is not ready-to-eat and must be thoroughly cooked before eating.

Nutrition

Nutrition Facts

Serving Size 0.25 cup
Servings Per Container ABOUT 75
  • 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

When to use itWhen it comes to chewy pizza crusts, or lofty loaves, gluten makes them glorious. Bread Flour is higher in protein—which makes more gluten, which absorbs more water, which makes dough more elastic, which produces better volume and crumb structure, which gives breads better lift and texture, and earns a baker like you more compliments. Its especially good for mixed grain breads that need lift.

Cups per PoundThere are 3 1/3 cups of flour per pound and about 16 2/3 cups per 5 pound bag.

The Gold Medal StandardWhen our founding mill master C.C. Washburn braved the first Miller's International Exhibition in Cincinnati, Ohio, He took home more than the Gold Medal grand prize - he won a shiny new name.So over 135 years ago, we earned the right to be called Gold Medal™. And, we've gone on to become America's #1 selling flour brand.* Every day we work to live up to our legacy.The standards of the mill that made Mill City live on. We blend the heartland's pure hard and soft wheat to make great, consistent flour that bakers count on.


Ingredients

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


Directions

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. Starts to Finish: 3 hours 25 minutes. 6 - 7 cups Gold Medal bread flour: 3 tablespoons sugar, 1 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 130 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 1 minute, scraping bowl frequently. Beat on medium speed 1 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, folic 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).

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

Warning: Flour is not ready-to-eat and must be thoroughly cooked before eating.


Common questions

It's simple. Using the Instacart app or website, shop for products from your store of choice near you. Once you place your order, Instacart will connect you with a personal shopper in your area to shop and deliver your order. Contactless delivery is available with our "Leave at my door" option. You can track your order's progress and communicate with your shopper every step of the way using the Instacart app or website.

Learn more about how to place an order here.

Using the Instacart app or website, select a store of your choice near you that offers pickup, select Pickup, and then select your preferred pickup location from which you'd like to place your order.

Then, when you arrive at the store of your choice, use the Instacart app to notify us. Depending on the store, a shopper or store employee will bring the groceries to your car, or you can pick them up at the designated area.

Learn more about pickup orders here.

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- Delivery fees start at $3.99 for same-day orders over $35. Fees vary for one-hour deliveries, club store deliveries, and deliveries under $35.
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Instacart pickup cost:
- There may be a "pickup fee" (equivalent to a delivery fee for pickup orders) on your pick up order that is typically $1.99 for non-Instacart+ members. Instacart+ membership waives this like it would a delivery fee.
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Learn more about Instacart pricing here.

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You can set item and delivery instructions in advance, as well as chat directly with your shopper while they shop and deliver your items. You can tell the shopper to:

- Find Best Match: By default, your shopper will use their best judgement to pick a replacement for your item.
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Learn more about instructions for specific items or replacements here.

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If an order never came, or you get someone else's order, you can reach out to Instacart Customer Experience.

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

Gold Medal Bread Flour has 110.0 calories.

Gold Medal Bread Flour has 22.0 carbs.

Gold Medal Bread Flour has 0.0 grams of sugar.

Gold Medal Bread Flour has 0.0 grams of fat.

Gold Medal Bread Flour has 0.0 grams of sodium.
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