Gold Medal Unbleached All Purpose Flour
Analysis updated May 2026 · How Scout scores
At a glance
Summary
Gold Medal Unbleached All Purpose Flour is a processed product with a clean ingredient list, featuring wheat flour and essential vitamins like niacin, iron, and folic acid. The absence of harmful additives and the use of unbleached flour contribute positively to its rating. However, its processing level limits the score, despite the beneficial fortification of nutrients.
Key ingredients 7
NiacinGood
Niacin, also known as vitamin B3, is essential for converting food into energy and maintaining healthy skin and nerves. It is added to flour to enrich its nutritional profile. This fortification helps prevent deficiencies in populations with limited dietary diversity.
Benefits
Supports energy metabolism and may help lower cholesterol levels.
IronGood
Iron is a crucial mineral for oxygen transport in the blood and energy production. It is often added to flour to prevent iron-deficiency anemia. Fortification ensures adequate intake in populations at risk of deficiency.
Risks
Excessive iron intake can lead to toxicity, but this is rare from dietary sources alone.
Benefits
Essential for preventing anemia and supporting overall energy levels.
Thiamine mononitrateGood
Thiamine mononitrate is a form of vitamin B1, important for energy metabolism and nerve function. It is added to flour to enhance its nutritional value. This fortification helps prevent thiamine deficiency, which can lead to neurological issues.
Benefits
Supports energy production and nerve health.
RiboflavinGood
Riboflavin, or vitamin B2, is essential for energy production and cellular function. It is added to flour to improve its nutritional content. Fortification helps prevent riboflavin deficiency, which can affect skin and eye health.
Benefits
Supports energy metabolism and may improve skin health.
EnzymesNeutral
Enzymes are added to flour to improve dough handling and baking performance. They are naturally occurring proteins that catalyze biochemical reactions. The specific enzymes used are not detailed, but they generally enhance the quality of baked goods.
Benefits
Improves dough consistency and baking results.
Folic acidNeutral
Standard formulation ingredient — neither beneficial nor harmful at typical use.
Risks
Excessive intake can mask vitamin B12 deficiency, but this is unlikely from dietary sources alone.
Benefits
Supports fetal development and reduces the risk of birth defects.
Wheat flourBad
Refined grain flour stripped of bran and germ.
Risks
Potential gluten sensitivity or allergy concerns for individuals with celiac disease or gluten intolerance.
Benefits
Provides essential carbohydrates and some protein, contributing to energy and satiety.
Processing
Processed Foods
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