Gold Medal Flour Bread - 5 Lb
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Nutrition Facts

Serving Size: 0.25cup
Servings Per Container: about 75
Calories Amount Per Serving
110
% Daily Value
Calories From Fat Amount Per serving (-)
Total Fat Amount Per serving 0g 0%
Saturated Fat Amount Per serving (-) (-)
Trans Fat Amount Per serving (-)
Polyunsaturated Fat Amount Per serving (-)
Monounsaturated Fat Amount Per serving (-)
Cholesterol Amount Per serving (-) (-)
Sodium Amount Per serving 0mg 0%
Potassium Amount Per serving 30mg 1%
Total Carbohydrate Amount Per serving 22g 7%
Dietary Fiber Amount Per serving <1g 3%
Sugars Amount Per serving (-)
Other Carbohydrate Amount Per serving 21g
Protein Amount Per serving 4g
Vitamin A (-)
Vitamin C (-)
Calcium (-)
Iron 6%
Wheat Flour, Malted Barley Flour, Niacin (a B Vitamin), Iron, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid (a B Vitamin).
Flour, Bread

Enriched. Bleached. Unbromated. Per 1/4 Cup Serving as Packaged: 110 calories; 0 g sat fat (0% DV); 0 mg sodium (0% DV); 0 g sugars. Over 125 years of baking success. Gold medal. Premium quality. Since 1880. The Gold Medal Standard: When our founding mill master C.C. Washburn braved the first Miller's International Exhibition on Cincinnati, Ohio, he took home more than the gold medal grand prize - he won a shiny new name. So over 125 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 April 1, 2015). 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. More great recipes at www.goldmedalflour.com. The Red Spoon Promise: The Red Spoon is my promise of great taste, quality and convenience. This is a great product you and your family wil

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Product Attributes
Kosher
Directions Your Kitchen Rules: When to Use it: When it comes to chewy pizza crusts or lofty loaves, gluten makes them glorious. Bread Flour is higher in protein - which makes more gluten, which absorbs more water, which makes dough more elastic, which produces better volume and crumb structure, which gives breads better lift and texture, and earns a baker like you more compliments. It's especially good for mixed grain breads that need lift. Store it: Thousands of years ago, flour was store 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. Measure it: Spoon flour into a dry measuring cup and level off with a knife. No sifting necessary. Substitute it: When recipes call for all purpose or whole wheat flour, you can substitute cup for cup with bread flour for chewier results. It works well for quick breads and cookies. For cakes and pastries it doe
About the Producer General Mills
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