Gold medal Unbleached Bread Flour

We begin by selecting top-grade North American wheat. We mill the wheat ourselves, using mills we have owned for generations. We believe this difference sets us apart and ensures our commitment to consistency is upheld. Gold Medal Better for Bread flour is unbleached and formulated from higher-protein wheat to produce exceptional results every time. All-Purpose vs. Bread Flour: Why use bread flour? Bread flour is unbleached flour made from a special blend of wheat higher in protein than the wheat used in all-purpose flour. Protein produces gluten, which gives the desired loftiness or chewiness required in products like bread and pizza crust. Gold Medal Better for Bread absorbs greater quantities of water and has a more elastic dough-handling quality than all-purpose flour. It also produces better volume and crumb structure in bread. Gold Medal all purpose flour is great for nearly everything. And because it doesn’t add color, it’s especially ideal for baking white breads and cakes. 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. Stock your pantry with Gold Medal flour for all your last minute baking needs.

Wheat Flour, Malted Barley Flour, Niacin (a B Vitamin), Iron, Thiamin Mononitrate (vitamin B1), Riboflavin (vitamin B2), 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.

Measuring and Storing Flour: Spoon flour into a measuring cup and level off with a knife. No sifting necessary. Store flour in an airtight canister in a cool, dry place. For longer storage, place in a resealable plastic freezer bag and refrigerate or freeze. Bring to room temperature before using. Substituting Flour: Substitute cup for cup in recipes calling for all-purpose or whole wheat flour. Bread flour is also suitable for quick breads and cookies but is least suitable for cakes and pastries.