Gold Medal Unbleached All Purpose Flour is perfect for the baker who is looking for flour for baking breads and pastries. It's perfect for any recipe that simply calls for "flour." It is strong enough to take high-rising yeast breads to new heights and mellow enough to add the perfect texture to a batch of cookies. This flour makes perfectly flaky pie crust too! Gold Medal Unbleached All Purpose Flour is versatile and expertly milled in the USA to meet all your baking needs without the added bleaching process.

Gold Medal has 135 years of baking success. We mill the flour that people rely on to make everything from family favorites to new and inspired creations. We put our best into everything we do — so you can too.

• Unbleached flour for any recipe

• Ideal for baking cookies and cakes

• Perfect for high-rising bread and soft, gooey cookies

• Ideal for all your last-minute baking needs

• Over 135 years of baking success

Wheat Flour, Niacin (a B Vitamin), Iron, Thiamine Mononitrate (vitamin B₁), Riboflavin (vitamin B₂), Enzymes, Folic Acid (a B Vitamin)

Your Kitchen Rules: When to Use it: For the baker who's looking for a flour that's closer to the natural state of the wheat, unbleached all purpose flour is milled without the additional bleaching process. It has a creamy color to it, and can be used to enhance any recipe that calls for all purpose flour. Measure it: Spoon flour into a dry measuring cup and level off with a knife. No sifting necessary. Substitute it: All-purpose means just that, use it in a pinch for recipes calling for self-rising flour with just a dash of other ingredients. For one cup flour, add 1-1/2 teaspoons of baking powder and 1/2 teaspoon of salt. Cups Per Pound: There are 3-1/3 cups of flour per pound and about 16-2/3 cups per 5 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 year 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.