Gold Medal Self Rising Flour

Details

This flour has salt and baking powder evenly distributed throughout to give your baked goods a nice lift. It's also excellent for muffins, waffles and bread. Be sure to only use in recipes developed for self-rising flour. Why Self-Rising Flour? You know what you want--perfectly light, flaky baked goods every single time. We created Gold Medal Self-Rising flour to make baking from scratch a little easier so you're one step closer to enjoying your hard work. At our mills we precisely measure the right amount of baking powder and salt to ensure that your family will enjoy every bite. That's why Gold Medal is the Measure of Quality.Cups per Pound: There are 3-1/3 cups of flour per pound and about 6-2/3 cups per 2-lb. bag.

• FLOUR: Gold Medal Self Rising Flour is great for nearly everything. Because t doesn’t add color, it’s especially ideal for baking white breads and cakes

• MULTI-USE: 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: 2 lbs

Ingredients

BLEACHED WHEAT FLOUR, LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE), SALT, NIACIN (A B VITAMIN), IRON, THIAMINE MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), 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: Limit the amount of ingredients needed on hand with self-rising flour. Use it in place of your 1 cup all-purpose flour, 1-1/2 teaspoons baking powder and 1/2 teaspoon of salt mixture. Cups Per Pound: There are 3-1/3 cups of flour per pound and about 6-2/3 cups per 2 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 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.