H‑E‑B The Baker's Scoop Unbleached Self-Rising Flour

5 lbs

$4.14 each($0.05 / oz)

Aisle 7

Victoria H‑E‑B plus!

6106 N. NAVARRO

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Description

Enriched, unbleached and aluminum-free, H-E-B The Baker’s Scoop self-rising flour is a must-have in your pantry. Developed by professional bakers, it has an average gluten-forming protein content of 11%, which helps baked goods achieve the perfect texture and rise every time. And with approximately 19 cups in this 5-lb bag, there’s more than enough to make this flour’s specialty — biscuits, bagels, pancakes and pizza crust.

• 5 lbs of self-rising flour (about 19 cups)
• Enriched and unbleached
• 11% average gluten-forming protein content (for perfect texture & rise)
• Select Ingredients
• Aluminum-free
• Developed by professional bakers
• Ideal for making biscuits, bagels, pancakes and pizza crust

Highlights

Nutrition Facts
1/4 cup (30g)
about 76 servings per container
Serving Size
1/4 cup (30g)
- Amount Per Serving
  Calories
  100
- % Daily Value^*
- Total Fat
  0g
  0%
- Saturated Fat
  0g
  0%
- Trans Fat
  0g
- Cholesterol
  0mg
  0%
- Sodium
  270mg
  12%
- Total Carbohydrate
  22g
  8%
- Dietary Fiber
  1g
  4%
- Total Sugars
  0g
- Includes Added Sugars
  0g
  0%
- Protein
  3g
- Vitamin D
  0mcg
  0%
- Calcium
  70mg
  6%
- Iron
  1mg
  6%
- Potassium
  50mg
  2%
- Thiamin
  0.2mg
  15%
- Riboflavin
  0.1mg
  8%
- Niacin
  1.8mg
  10%
- Folate
  85mcg
  20%
- Folic Acid
  45mcg
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Enriched Unbleached Wheat Flour (Unbleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Salt, Leavening (Sodium Bicarbonate, Monocalcium Phosphate, Sodium Acid Pyrophosphate, Corn Starch).
Allergens and safety warnings
Contains: WHEAT. Raw flour is not ready-to-eat and must be properly cooked before eating. Store in a cool, dry place.
Flaky Biscuits (Makes 12)
Prep time: 15 minutes / Cook time: 15 minutes

2 cups H-E-B The Baker's Scoop Self-Rising Flour
1/2 tsp salt
1/4 cup shortening
3/4 cup milk
1/4 cup sour cream

Heat oven to 475°F. Combine flour and salt in a large mixing bowl. Add the shortening and combine with an electric mixer on low speed for 1 minute into a coarse meal mixture. Stir in the milk and sour cream and mix dough into a soft ball. Allow the dough to set for 3 minutes. Flatten the dough out into a 1-inch thickness. Cut the dough into biscuit rounds using a cutter or knife and place on an ungreased baking sheet. Allow the biscuits to set for 10 minutes before baking in oven. Bake the biscuits on center oven rack for 15 minutes or until lightly browned.