Bob's Red Mill, Organic All-Purpose Unbleached White Flour, 80 oz (2.27 kg)

Description

• America's Best Baking Flour
• Homemade Perfection, Every Time
• USDA Organic
• Non-GMO Project Verified
• Certified Organic by QAI
• Kosher Pareve
• An Employee-Owned Company

It Starts With Good Ingredients 

The best choice for every baking delight, from cookies and cakes to pies, muffins and pancakes. 

Your Secret To Homemade Perfection 

We source the highest quality North American wheat, expertly milled for reliable, consistent results every time. 

Unbleached Unbromated 

No bleaching, potassium bromate or preservatives-just premium baking flour you can trust.

As a baker, you know nothing brings people together like fresh-baked goodness. You understand the joy of being enveloped by the aroma of warm chocolate chip cookies. The magic of sharing a perfectly frosted cupcake on a rainy day. The delight of someone you love opening their lunch box and finding their favorite sandwich, on chewy, tangy sourdough you (finally!) perfected yourself. All of these moments to savor start with good ingredients, which is why we're delighted to bring you the very best baking flour- because it's so much more than food. It's connection, it's care, it's a way to surround the people you love with a sense of belonging and the warm glow of a good homemade meal.

Expiration Date

UPC

Ingredients

Organic hard red wheat.

Contains: Wheat.

Suggested Use

Bob's Old-Fashioned Biscuits

• 2 cups Bob's Red Mill® Unbleached White All-Purpose Flour 
• 1 Tbsp Baking Powder 
• 1 Tbsp Sugar 
• 1 tsp Salt 
• 6 Tbsp cold Butter + 2 Tbsp melted, for brushing 
• 1 cup Milk 

Preheat oven to 425ºF and line a baking sheet with parchment paper. 

In a large bowl, whisk flour, baking powder, sugar and salt. Cut in butter with pastry blender until the mixture resembles coarse crumbs. Slowly add milk and stir until dough just comes together (it may not be necessary to use all the milk). Dough will be wet and sticky. 

Turn dough out onto a lightly floured surface and knead 15 times. Gently roll or pat dough to 1 inch thick. Cut biscuits with a 3-inch biscuit cutter or wide- mouthed drinking glass. Gently re-roll scraps and cut remaining biscuits. Place biscuits on prepared baking sheet. 

Brush tops of biscuits with melted butter. Bake 12-15 minutes, or until golden brown.

Makes 6 large biscuits.

Warnings

Store in a cool, dry place.

Good things come to those who bake: Do not eat raw dough or batter.