Enriched Bleached Wheat Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Malted Barley Flour.

Measuring Matters: To accurately measure flour: Put your empty dry-measure cup on top of a piece of wax paper. Using a scoop or spoon, fluff the flour and mound it into the measuring cup. Scrape level with the flat edge of a spatula. Use the wax paper to pour spilled flour back into the bag. A Fix for Mix-ins: Have you ever had your mix-in ingredients (like nuts or dried fruit) sink to the bottom of your batter? Try this trick: Sprinkle a bit of flour on the mix-ins before adding them to the batter. Storing Flour: Keep your flour in a cool, dry place, preferably in an airtight container. For longer-term storage, you can keep it in your freezer or refrigerator in an airtight container. Do not eat raw flour, dough or batter.