Description
Details
All purpose means just that—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 to flaky perfection (even without sifting).
• ALL PURPOSE FLOUR: Gold Medal all purpose all purpose means just that — our most versatile flour for any recipe that simply calls for flour.”
• BAKING INGREDIENT: Because it 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.
• FOR YOUR PANTRY: Stock your pantry with Gold Medal flour for all your last minute baking needs.
• CONTAINS: 3 lb
Ingredients
Bleached Wheat Flour, Niacin (a B Vitamin), Reduced Iron, Thiamin Mononitrate (vitamin B1), Riboflavin (vitamin B2), Folic Acid (a B Vitamin), Enzymes
Directions
Your Kitchen Rules: When to Use it: All purpose means just that – 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 to flaky perfection (even without sifting). Gold Medal all purpose is made of the stuff you can trust. A blend of pure white hard and soft wheat so every bite looks and tastes its absolute best. 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. Cups per Pound: There are 3-1/3 cups of flour per pound and about 10 cups per 3-lb bag. Cook before sneaking a taste. Flour is raw please cook fully before enjoying.
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.
Store it: Thousand of years ago, flour was stored in cool, dry caves, but the resealable bag (or fridge or freezer for long-term storage) will do just fine. Just bring to room temperature before using.”