Warning: Flour is not ready-to-eat and must be thoroughly cooked before eating.

Cook before sneaking a taste. Flour is raw please cook fully before enjoying. Measure it: Spoon flour into a dry measuring cup and level off with a knife. No sifting necessary. Substitute it: All-purpose flour can be used in recipes calling for self-rising flour. For each cup of flour in the recipe, add 1-1/2 teaspoons baking powder and 1/2 teaspoon salt. Safe Handling Instructions: To prevent illness from naturally occurring bacteria in wheat flour, do not eat or play with raw dough. Wash hands and surfaces after handling. Banana Bread: 1-1/4 cups sugar, 1/2 cup butter, softened, 2 eggs, 1-1/2 cups mashed very ripe bananas (3 to 4 medium). 1/2 cup buttermilk. I teaspoon vanilla, 2-1/2 cups Gold Medal All-Purpose Flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 cup chopped nuts, if desired. 1. Heat oven to 350 degrees F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan. 2. In large bowl, mix sugar and butter. Add eggs, bananas, buttermilk and vanilla; beat with electric mixer on medium speed until smooth. Stir in flour, baking soda, salt and nuts just until moistened. Pour batter into pans. 3. Bake 8-inch loaves 1 hour, 9-inch loaf 1-1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans, remove from pans to cooling rack. Cool about 1 hour before slicing. 2 loaves (16 slices each): High Altitude (3500-6500 ft): Increase flour to 2-3/4 cups. In step 1, heat oven to 375 degrees F. In step 2, add 1/4 cup water with buttermilk. Bake 8-inch loaves about 1 hour 5 minutes, 9 inch loaf about 1 hour 30 minutes. Store it: Thousands of years ago, flour was stored in cool, dry caves, but any airtight container or tightly-sealable freezer bag in your kitchen (or fridge or freezer for long-term storage) will do just fine. Just bring to room temperature before using.

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