Premium quality since 1880. Over 135 years of baking success. The Gold Medal Standard: When our founding mill master C.C. Washburn braved the first Miller's International Exhibition in Cincinnati, Ohio, he took home more than the Gold Medal grand prize - he won a shiny new name. So over 135 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 January 2, 2021). 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. Your Kitchen Rules: When to use It: All purpose means just that - our most versatile flour for any recipe that simply calls for flour strong. Strong enough to take high-rising yeast breads to new heights. And mellow enough to make your family's favorite pie crust recipe to flaky perfection (even without sifting). Gold medal all purpose is made of the stuff you can trust. A blend of pure white hard and soft wheat so every bite looks and tastes its absolute best.

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

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.

Ultimate Chocolate Chip Cookies: Prep Time: 15 minutes. Start to Finish: 1 hour 30 minutes. 2-1/4 cups Gold Medal All-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup butter, softened. 3/4 cup granulated sugar. 3/4 cup packed brown sugar. 1 egg. 1 teaspoon vanilla. 2 cups semisweet chocolate chips. 1 cup coarsely chopped nuts, if desired. 1. Heat oven to 375 degrees F. In small bowl, mix flour, baking soda and salt; set aside. 2. In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally. 3. Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts. 4. Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart. 5. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes, remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container. Measure it: Spoon flour into a dry measuring cup and level off with a knife. No sifting necessary. Substitute it: All-purpose flour can be used in recipes calling for self rising flour. For each cup of flour in the recipe, add 1-1/2 teaspoons baking powder and 1/2 teaspoon salt. Cups Per Pound: There are 3-1/2 cups of flour per pound and about 10 cups per 3-b bag. Cook before sneaking a taste. Flour is raw please cook fully before enjoying.

Store it: Thousand of years ago, flour was stored in cool, dry caves, but the resealable bag (or fridge or freezer for long-term storage) will do just fine. Just bring to room temperature before using.