Details

Gold Medal Self-Rising flour is ideal for baking biscuits that are light and flaky every time. This flour has salt and baking powder evenly distributed throughout to give your baked goods a nice lift. It's also excellent for muffins, waffles and bread. Be sure to only use in recipes developed for self-rising flour. Why Self-Rising Flour? You know what you want--perfectly light, flaky baked goods every single time. We created Gold Medal Self-Rising flour to make baking from scratch a little easier so you're one step closer to enjoying your hard work. At our mills we precisely measure the right amount of baking powder and salt to ensure that your family will enjoy every bite. That's why Gold Medal is the Measure of Quality.Cups per Pound: There are 3-1/3 cups of flour per pound.

• Kosher

Ingredients

Bleached Wheat Flour, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Salt, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid.

Directions

Corn Fritter: Ingredients Gold Medal Self-Rising Flour. Regular Batch: 25 lb; Baking powder: 1 lb (5-1/4 oz); Salt: 1-1/4 oz; Sugar: 11-1/4 oz; Nonemulsified Shortening: 3 lb; Whole eggs: 7 lb (3 oz); Water (approx 50 degrees F): 8 lb (4-1/2 oz); Liquid Milk (approx 50 degrees F): 8 lb (4-1/2 oz); Whole kernel corn, drained: 19 lb; Small Batch: 5 lb; Baking powder: 4-1/4 oz; Salt: 1/4 oz; Sugar: 2-1/4 oz; Nonemulsified Shortening: 9-3/4 oz; Whole eggs: 1 lb (7 oz); Water (approx 50 degrees F): 1 lb (10-1/2 oz); Liquid Milk (approx 50 degrees F): 1 lb (10-1/2 oz (3-1/3 cups); Whole kernel corn, drained: 3 lb (13 oz). Total batter weight Regular batch: 72 lb (13-3/4 oz); Small batch: 14 lb (9-1/2 oz). 1. Add total amount of flour, baking powder, salt, sugar and shortening in mixer bowl. 2. Mix using a paddle attachment on low speed for 2 minutes. 3. Pour total amount of eggs, water and milk. Mix on low speed for 1 minute. Stop mixer. Scrape bowl. 4. Mix on medium speed for 1 minute. Stop mixer. Scrape bowl. 5. Add total amount of drained kernel corn. Mix on low speed until corn is well incorporated (approx 1 min). Hand Mixing Directions (Small Batch): 1. Add total amount of flour, baking powder, salt, sugar and shortening in bowl. 2. Mix using a fork or rubber spatula until shortening is incorporated. 3. Pour total amount of eggs, water and milk. Mix until batter is smooth. 4. Fold in total amount of drained kernel corn. Scale: Deposit 1 oz batter (No. 40 scoop) in nonemulsified vegetable shortening set at 375 degrees F. Fry until fritters are medium golden brown color (approx 6 min). To Finish: Drain fritters thoroughly. Serve hot with maple syrup. Yield: 25 lb flour makes 1165-1 oz fritters. 5 lb flour makes 233-1 oz fritters. Fish Batter: Ingredients: Regular batch: 24 lb (6 oz) Whole eggs; Water (approx 50 degrees F): 50 lb; Gold medal self-rising flour: 25 lb; White cornmeal: 8 lb 5-3/4 oz; Baking powder: 7-1/2 oz; White pepper: 1-1/4 tsp; Vegetable oil: 7-1/2 oz; Small batch: Whole eggs: 4 lb (14 oz); Water (approx 50 degrees F): 10 lb (5 qt); Gold medal self-rising flour: 5 lb; White cornmeal: 1 lb (10-3/4 oz); Baking powder: 1-1/2 oz; White pepper: ¼ tsp; Vegetable oil: 1-1/2 oz; Total batter weight regular batch: 108 lb 10-3/4 oz; small batch: 21 lb 11-3/4 oz. 1. Pour total amount of eggs and water in mixer bowl. 2. Mix using a wire whip attachment on low speed for 1 minute. 3. Add total amount of flour, cornmeal, baking powder, white pepper, and oil. Mix on low speed for 1 minute. Stop mixer. Scrape bowl. 4. Mix on low speed until batter is smooth (approx 2 min). Hand Mixing Directions (Small batch): 1. Pour total amount of eggs and water in bowl. 2. Mix using a wire whip or rubber spatula until incorporated. 3. Add total amount of flour, cornmeal, baking powder, white pepper and oil. 4. Mix until flour dissolves and batter is smooth. Scale: Dip desired size fillets in batter. Fry fillets in nonemulsified vegetable shortening set at 375 degrees F until fillets are light golden brown color (approx 5 min). To Finish: Drain fillets on paper-lined pans. Sprinkle lightly with salt and paprika.

Warnings

Raw flour is not ready-to-eat and must be thoroughly cooked before eating. To prevent illness from naturally occurring bacteria in wheat flour, do not eat or play with raw dough or batter; wash hands and surfaces after handling.