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Premium quality. Since 1880. Over 135 years of baking success. Enriched. Bleached. Presifted. The Gold Medal Standard: When 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 no.1 selling flour brand (Based on Nielsen Sales Data ending January 1, 2017). 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.
NUTRITION
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About 30 serving per container
Serving size
(0 cup)
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Amount per 0 cup Calories
110
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| % DV* | |
| 8% | Total Carbs 23g |
| 0% | Protein 3g |
| 8% | iron 1.5mg |
| 15% | thiamin 0.2mg |
| 10% | riboflavin 0.1mg |
| 10% | niacin 1.8mg |
| * Flour is not ready-to-eat and must be thoroughly cooked before eating. 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. | |
INGREDENT
Bleached Wheat Flour, Niacin (a B Vitamin), Iron, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Enzymes, Folic Acid (a B Vitamin).
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 6-2/3 cups per 2-lb 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. Warning: Flour is not ready to eat and must be thoroughly cooked before eating.
Store it: Thousand 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.
