Gold Medal Unbleached All Purpose Flour
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This product is made from bleached wheat flour, which is a refined ingredient lacking the nutritional benefits of whole grains. The bleaching process involves chemicals that may reduce nutrient content, and the flour is enriched with synthetic vitamins to compensate for lost nutrients. As a processed food, it has limited nutritional value and is capped in scoring due to its processing level.
Key ingredients 7
NiacinGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Supports energy metabolism and contributes to the maintenance of healthy skin.
RiboflavinGood
Essential B vitamin — beneficial micronutrient.
Benefits
Essential for energy production and metabolism of various nutrients.
IronNeutral
Iron is an essential mineral added to enriched flours to prevent deficiencies. It is crucial for oxygen transport in the blood and overall energy production. Enrichment helps maintain adequate iron levels in diets that rely on processed grains.
Risks
Excessive iron intake can lead to toxicity, but this is unlikely from typical consumption of enriched flour.
Benefits
Essential for oxygen transport and energy production, helping to prevent anemia.
Thiamine MononitrateNeutral
Thiamine mononitrate is a form of vitamin B1 added to enriched flours to replace nutrients lost during processing. It is vital for carbohydrate metabolism and nerve function. Enrichment ensures that essential vitamins are present in the final product.
Benefits
Supports carbohydrate metabolism and nerve function.
EnzymesNeutral
Enzymes are added to flour to improve dough handling and baking performance. They help break down starches and proteins, enhancing the texture and volume of baked goods. The specific types of enzymes used are not typically disclosed, but they are generally considered safe.
Benefits
Improves dough handling and enhances the texture and volume of baked goods.
Folic AcidNeutral
Folic acid is a synthetic form of vitamin B9 added to enriched flours to prevent deficiencies. It is crucial for DNA synthesis and repair, as well as cell division. Enrichment helps prevent neural tube defects in newborns when consumed by pregnant women.
Risks
Excessive intake of folic acid can mask vitamin B12 deficiency, but this is unlikely from typical consumption of enriched flour.
Benefits
Essential for DNA synthesis and cell division, and helps prevent neural tube defects in newborns.
Wheat FlourBad
Refined grain flour stripped of bran and germ.
Risks
Consumption of refined carbohydrates like wheat flour can contribute to blood sugar spikes and potential weight gain if consumed in excess.
Benefits
Provides essential carbohydrates and some protein, making it a versatile ingredient in baking.
Processing
Unprocessed or Minimally Processed Foods
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