All Purpose Flour - Gold Medal Flour (2024)

FAQs

Is gold medal flour the same as all-purpose flour? ›

Gold Medal™ All Purpose Flour. Gold Medal All Purpose Flour is our most versatile flour. Use it for any recipe that simply calls for "flour." It's strong enough to take high-rising yeast breads to new heights and mellow enough to add the perfect texture to a batch of cookies.

T55 flour is equivalent to Type 0 Italian flour, Euro 550 flour type and American all purpose flour. Strong French style little coarse Bread Flour; type T65 is ideal for making baguettes and artisan dark breads.

Very few advertising slogans last for decades. But Gold Medal™ Flour's “Eventually… Why Not Now?” campaign was created in 1907 and appeared as late as the 1950's. The slogan permeated popular culture and appeared in cartoons, sermons, and even ads for unrelated products.

Either cake flour or pastry flour can be used as a 1:1 substitute for all-purpose flour in most baking recipes. Steer away from cake flour for chewy bread baking, though, and opt instead for bread or whole-wheat flour for your no-knead and sourdough loaves.

1. Stored according to GMPs at <80F and 70% R.H., the shelf life is 1 year from the date of manufacture. 2. To preserve quality, dry storage at room temperature with regular inspection and rotation is recommended.

Gold Medal – Brands – Food we make - General Mills.

A high quality enriched, malted and bromated, high gluten flour milled from a select blend of hard red spring wheat.

Since all-purpose flour is a combination of soft and hard flours, a good substitution is a mixture of a soft flour, like cake flour, with a hard flour such as bread flour.

In addition to a lack of nutrients, a diet based on refined white flour can lead to health complications. Weight gain and obesity. In the U.S., two-thirds of adults are overweight or obese. Refined flour promotes fat and prevents the body from burning fat for fuel.

While bread flour is the best option, it can sometimes be used if you don't have bread flour. “Check the protein content,” advises Chef Jürgen, since it can vary from brand to brand, and an all-purpose flour that contains protein on the higher end of the range, 12 to 13 percent, will produce a better outcome.

Does the brand of flour matter for cookies? ›

When we actually tasted the cookies, though, we couldn't tell much of a difference. The shapes didn't give a distinctly different texture or chew, and the flavors seemed about the same. Any differences might well have just been imagined, but we definitely didn't prefer one to the other.

It is also used to thicken gravies and sauces. In the United Kingdom, we often refer to all-purpose flour as plain flour. When you see a recipe from the United States that uses all-purpose flour, you can use plain flour for the recipe. For the first time in the UK, you can now also use true All-purpose Flour.

Even if they share the label “all-purpose,” not all brands of all-purpose flour are the same, and which brand you buy can influence the outcome of your baked good. We proved this point by testing 9 brands of all-purpose flour in 4 different applications: biscuits, cookies, pie crusts, and muffins.

All-purpose flour is a versatile and general use wheat flour. It is milled from hard red wheat or a blend of hard and soft wheats, typically 80:20 ratio. As the name suggests, all-purpose flour is suitable for all types of baked goods such as bread, biscuits, pizza, cookies, muffins, etc.