Is Gold Medal Flour GMO?

Ingredients. Wheat Flour, Iron, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Enzymes, Niacin (a B Vitamin), Folic Acid (a B Vitamin).

Which flour is non-GMO?

We want to make things simple for you because we realize that GMOs are a hot topic:

1. GMO wheat is not permitted for commercial production or sale in the United States or North America; all Lindley Mills flours are non-GMO.

2. Since GMOs are not included in the definition of organic, any products that are certified organic cannot also be GMO.

2. American farmers are the source of our organic wheat. Because we carefully choose and certify our organic products, our consumers can be sure that when they use Lindley Mills flour, they aren’t consuming GMOs.

What about enriched organic flour?

Organic flour is devoid because it isn’t enhanced. If you want nutrition, choose whole wheat when purchasing organic flour. Bioavailable B vitamins are significantly increased by fermentation, such as natural-leavening made from sourdough yeast.

Why is Gold Medal flour problematic?

The voluntary nationwide recall of five-pound bags of General Mills’ Gold Medal Unbleached All-Purpose Flour with a better if used by date of September 6, 2020 was made public today. The five-pound bag product was sampled, and it was found that there may be E. coli O26, which is the reason for the recall. As General Mills has not received any direct customer reports of illnesses linked to this product, this recall is being issued out of a sense of caution.

The five-pound bags of Gold Medal Unbleached All Purpose Flour that fall under this recall only have one date code. This recall does not apply to any of the other varieties of Gold Medal Flour.

The following code date is voluntarily recalled and is currently available in retail locations or in consumer pantry:

While the majority of E. coli strains aren’t harmful, some of them can make you sick. E. coli O26 is a potentially fatal bacteria that can lead to dehydration and bloody diarrhea. The most vulnerable groups to contracting a foodborne illness include the elderly, the very young, and people with weakened immune systems.

Consumers who are worried about a disease should see a doctor. The state and municipal public health authorities urge anyone who has been given a medical diagnosis of an illness linked to E. coli O26 to get in touch with them.

Does King Arthur Flour surpass Gold Medal in quality?

I created a test formula and evaluated the King Arthur flour using it. The King Arthur wheat performed admirably and created a beautiful sourdough loaf. I’ll show you how the Gold Medal bread flour performed in this post. I must admit that I was shocked at how wonderfully it performed. I thought the Gold Medal behaved admirably; the crumb was open and chewy, and the crust was crisp and blistered.

These images of the bread are provided. Each batch’s first loaf did not turn out as well as the second loaf. For the second loaf in each test, the oven appeared to be heated and lit more intensely.

Initially baked using Gold Medal Flour:

This bread was excellent and rose nicely in the oven. Although the crumb was open and the flavor was excellent, the second loaf was more “beautiful” and had a nice crisp crust.

After months of subpar bread, this testing has been so enjoyable. When using subpar flour, you reach a point where you begin to doubt your ability to continue baking. The two flours I’ve tested up to this point are excellent for using to make sourdough bread.

Unbleached bread flour is present in all of the flours. I somewhat prefer the Gold Medal flour over the King Arthur flour out of the two that have been tested thus far. The dough had a nicer hand feel and was a little bit simpler to work with. Not to add that it is nearly half as expensive as King Arthur flour.

To be certain, I would need to put them to much more testing. It wouldn’t be fair to not test them multiple times because every batch made with a single flour has the potential to differ. My opinions are therefore based solely on my first perception. Please feel free to share any feedback you may have regarding your use of King Arthur or Gold Medal.

I used Italian starter for these experiments, and the temperature in my kitchen was in the 80s to 90s F. The bulk ferment durations might need to be doubled if you want to use the formula provided in the first post, which is linked at the top of this one. Bob’s Red Mill flour will be tested next, so stay tuned.

What type of flour are used by chefs who bake?

Pie dough, biscuits, brownies, tarts, and numerous cookies can all benefit from pastry flour, which has protein levels between cake flour and all-purpose flour (8–9%) and achieves the right balance between flakiness and tenderness. Whole wheat flour is a serious substance.

Is all flour GMO?

No. Modern or “common wheat” is not technically genetically modified, although true GMO wheats are occasionally found escaping test plots. However, it was developed through extensive scientific hybridization, was intended to function more like a chemical than a food, and was created to grow in a synthetic environment.

The yield has undoubtedly dramatically increased. Likewise, cancer, diabetes, obesity, and gluten sensitivity. With a food system that produces individuals who are obese yet undernourished, we have succeeded in feeding the globe (for the time being). The soils and nutrients in our once-honorable farms have been depleted, and the variety of crops and farmers has been alarmingly reduced. The loss of flavor is a completely different tragedy! (That will be discussed in a subsequent blog post.)

Does non-GMO flour indicate it is organic?

Shopping organic is a lot safer bet because you can’t always trust non-GMO foods to be organic. The majority of your organic foods will then likely be GMO-free, which gives you some level of assurance. A USDA Certified Organic label can be found there. You’ll see a little green-and-white label that reads USDA Organic on items like ourOrganic 7 Grain Pancake and Waffle Mix and ourOrganic Quick Cooking Steel Cut Oats. That’s the label you want to look for while you’re purchasing. The lesson of the tale? Yes, organic food is typically non-GMO. But take care—non-GMO does not always equate to organic. Shop carefully.

Is gluten-free flour healthier for you?

When it comes to baking, there are a lot of factors to take into account. Be aware that you must be adept at more than just following directions when baking your favorite treat or loaf of bread. The greatest ingredients should always be used for baking purposes, so keep that in mind as well. Remember that by following these tips, you’ll be able to create tastier baked items that everyone will adore.

Because of the health advantages it offers, many people are switching to using organic all-purpose flour these days. This sort of flour’s advantage is that it is made from grains that have never been exposed to synthetic pesticides or completely free of chemicals. Therefore, organic flour is better for all customers and contains more nutrients.

The fact that organic flour is a strong source of protein is one of its well-known advantages. Be aware that getting enough protein can benefit your body’s development on both a physical and mental level. Additionally, choosing organic flour can help your body respond better to insulin. Due to its rich magnesium and zinc content, it can aid in controlling your blood sugar. Over time, it may even lessen the likelihood of developing diabetes.

The best-selling Gold Medal Organic All-Purpose Flour we sell is currently on sale, so this is your lucky day. Get the best price on this highly recommended organic flour! Get access to the recipe below as well.


  • Whole wheat organic flour
  • hot water (110 degrees)
  • new yeast
  • Honey
  • Oil
  • Salt
  • Butter


  • By adding warm water that is at least 110 degrees, you can proof yeast.
  • For a faster proofing process, slowly add and combine honey with your yeast.
  • Fresh yeast and the organic whole wheat flour of your choice should be combined using a stand mixer. Use the mixer to thoroughly knead the bread for ten to twelve minutes.
  • To taste, add salt.
  • Place the mixture in a loaf pan for bread.
  • Bake your bread till it turns golden brown after preheating your oven to about 200 degrees. 350 degrees should be the temperature.
  • Keep in mind that you only need to let the bread rise for about twenty minutes, or until it has doubled in size.

Prepare to remove the hot, newly made bread from the oven. Before serving, butter the top of the loaf of bread. Enjoy:)

What makes bromated flour illegal?

Potassium bromate, a common oxidizing agent used in commercial baking to fortify and enhance dough and encourage rising, is included in bromated flour. Potassium bromate is an ingredient in some types of flour sold in supermarkets for domestic consumption. Studies conducted in the 1980s indicated that bromated flour promotes numerous types of cancer in laboratory rats, which has led to concerns regarding the substance. Because of this, the International Agency for Research on Cancer classifies potassium bromate as “probably carcinogenic to humans,” and several governments, including those of the European Union, Canada, Brazil, Peru, and China, have prohibited bromated wheat.

The FDA has urged bakers to voluntarily quit using bromated flour in the United States, but the majority of them haven’t. As long as potassium bromate doesn’t exceed.0075 parts per 100 parts of the flour’s weight, or 750 parts per million, the FDA continues to approve the use of the flour. The only other restriction on the use of bromated flour is a Californian rule that mandates a store notice on any baked goods made with the ingredient if they contain more of the chemical than a predetermined amount. Because of this, the majority of bakeries in California now use flours devoid of bromate.

As the dough bakes, potassium bromate is meant to be cooked out of the bread, eliminating any potential health risks. However, some of it might not, and any quantity you consume could be hazardous. Ascorbic acid has been used in place of potassium bromate by some manufacturers since it offers the same baking benefits without the associated hazards.

Over ten years ago, many major grocery chains that produce their own baked goods made the switch to non-bromated flour, including Pepperidge Farm, Pillsbury, and Best Foods, Inc. (brands include Arnold and Entenmann’s). Look for “potassium bromate” or “bromated flour” on the ingredient lists when purchasing commercial bread or baked products. Products containing them should be avoided.

Some well-known flour brands, like Gold Medal, provide both bromated and unbromated goods. (The General Mills website has a list of these.) Bromated flour and potassium bromate are listed as “inappropriate ingredients for food” on Whole Foods’ website, and the company does not sell any products containing them. According to what I’ve read, bromated flour may be used to make some fast food rolls and buns. It’s also supposedly a common ingredient in pizza dough. (Some major companies, including Pizza Hut and Domino’s, don’t employ it.)

What impacts the body does potassium bromate have?

* Given that it has been demonstrated to induce gastrointestinal, thyroid, and kidney cancer in animals, potassium bromate may be a CARCINOGEN in people. There is no safe degree of exposure to a carcinogen, according to many scientists. These toxins might also have the ability to harm human reproduction.