Details
Gold Medal All Purpose Flour is the perfect companion in the kitchen. This versatile flour is strong enough for high-rising bread and mellow enough for your favorite pie crust. It can be used anytime a recipe calls for flour. A blend of pure white hard and soft wheat means every baked bite looks and tastes its absolute best. It can be used in recipes from breads to pizza dough and cookies to cakes. Presifted to help you get to the mixing bowl sooner. Whether you're whipping up a birthday cake, or want to fill the house with the scent of freshly baked bread, choose our flour as your go-to ingredient for flawless taste and texture. Gold Medal has over 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.
• PANTRY STAPLE: Our most versatile flour for any recipe that simply calls for flour; Brings out the best in your baked goods
• BAKING ESSENTIAL: Strong enough for high rising yeast breads, mellow enough for pizza dough, cookies, cakes, and flaky pie crusts
• CRUST TO CRUMB: Consistent, all purpose flour that bakers can count on
• ENDLESS USES: Keep a bag of this premium quality flour on hand for your last minute baking needs; Get inspired by recipes on our website
• CONTAINS: One 5 lb bag of Gold Medal All Purpose Flour
Ingredients
BLEACHED WHEAT FLOUR, NIACIN (A B VITAMIN), IRON, THIAMIN MONONITRATE (VITAMIN B₁), RIBOFLAVIN (VITAMIN B₂), ENZYMES, FOLIC ACID (A B VITAMIN)
Directions
Cook before sneaking a taste. Flour is raw please cook fully before enjoying. 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.
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.
Banana Bread: 1-1/4 cups sugar, 1/2 cup butter, softened, 2 eggs, 1-1/2 cups mashed very ripe bananas (3 to 4 medium). 1/2 cup buttermilk. I teaspoon vanilla, 2-1/2 cups Gold Medal All-Purpose Flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 cup chopped nuts, if desired. 1. Heat oven to 350 degrees F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan. 2. In large bowl, mix sugar and butter. Add eggs, bananas, buttermilk and vanilla; beat with electric mixer on medium speed until smooth. Stir in flour, baking soda, salt and nuts just until moistened. Pour batter into pans. 3. Bake 8-inch loaves 1 hour, 9-inch loaf 1-1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans, remove from pans to cooling rack. Cool about 1 hour before slicing. 2 loaves (16 slices each): High Altitude (3500-6500 ft): Increase flour to 2-3/4 cups. In step 1, heat oven to 375 degrees F. In step 2, add 1/4 cup water with buttermilk. Bake 8-inch loaves about 1 hour 5 minutes, 9 inch loaf about 1 hour 30 minutes.
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.
