Gold Medal Unbleached, All Purpose Flour

Gold Medal all purpose flour is great for nearly everything. It’s 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 a flaky perfection. FLOUR: Gold Medal All Purpose Flour is great for nearly everything. Because t doesn’t add color, it’s especially ideal for baking white breads and cakes VERSATILITY: Strong enough to take high-rising yeast breads to new heights. And mellow enough to make your family’s favorite pie crust recipe a flaky perfection ALL PURPOSE: Gold Medal All Purpose Flour is our most versatile flour for any recipe that simply calls for “flour" PANTRY PERFECT: Stock your pantry with Gold Medal flour for all your last minute baking needs CONTAINS: 5 lbs Strong enough to take high-rising yeast breads to new heights. And mellow enough to make your family?s favorite pie crust recipe a flaky perfection

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

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

Your Kitchen Rules: When to Use it: For the baker who's looking for a flour that's closer to the natural state of the wheat, unbleached all purpose flour is milled without the additional bleaching process. It has a creamy color to it, and can be used to enhance any recipe that calls for all purpose flour. Measure it: Spoon flour into a dry measuring cup and level off with a knife. No sifting necessary. Substitute it: All-purpose means just that, use it in a pinch for recipes calling for self-rising flour with just a dash of other ingredients. For one cup flour, add 1-1/2 teaspoons of baking powder and 1/2 teaspoon of salt. Cups Per Pound: There are 3-1/3 cups of flour per pound and about 16-2/3 cups per 5 pound bag.

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.

Cook before sneaking a taste. Flour is raw. Please cook fully before enjoying.

Store It: Thousands of year 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.

Nutrition Facts