enough gold medal flour to make thick batter
Enriched with iron, B vitamins (thiamine, riboflavin, niacin, folic acid), and a good source of carbohydrates and plant-based protein. A typical serving provides approximately 3-4 grams of protein per quarter cup.
About
Gold Medal is a branded all-purpose wheat flour produced by General Mills, milled from a blend of hard and soft wheat varieties. The flour is enriched with added vitamins and minerals (thiamine, riboflavin, niacin, iron, and folic acid) to meet U.S. fortification standards. All-purpose flour typically has a protein content of 10-12%, making it suitable for a broad range of baking and cooking applications. The flour is refined, bleached, and standardized for consistent baking performance across different recipes and conditions.
Culinary Uses
Gold Medal flour serves as a versatile foundation for countless baked goods, including cakes, cookies, breads, biscuits, and pastries. It is also used as a thickening agent in sauces, gravies, and batters for frying. The moderate protein content provides sufficient gluten development for bread and pancakes while remaining tender enough for cakes and quick breads. In batters specifically, Gold Medal flour creates structure and binding for both sweet (pancakes, waffles) and savory (fried chicken, tempura) applications.