Gold Medal Flour Best Baking Tips


Gold Medal Flour® Best Baking Tips

Baking Tips

Find baking tips from Gold Medal Flour®.

Cookie Tips

  • Use shiny aluminum cooking sheets that are at least 2 inches smaller than the inside of your oven to allow heat to circulate.
  • Use shortening or cooking spray to grease cookie or baking sheets only when the recipe calls for it. Don’t grease nonstick cookie sheets even if a recipe calls for it; the cookies may spread too much. 
  • Scoop out cookie dough onto completely cooled cookie sheets or cookies will spread too much.
  • Make all cookies the same size so they bake evenly.
  • Place the cookie sheet on the middle oven rack or if you if you bake two sheets at a time, switch the placements of the sheets halfway through baking.
  • Cool cookies on wire cooling racks to allow air to flow around the cookies—this will prevent them from becoming soggy.
  • If cookies are difficult to remove from cookie sheets, return them to the oven for 1 or 2 minutes for easy removal.
  • Store crisp cookies in a loosely covered container. Store chewy and soft cookies in a tightly covered container or resealable plastic bag. To freeze cookies, wrap them tightly and store up to 6 months.

Yeast Breads

  • For rising kneaded dough, place the dough in a large greased bowl and cover loosely with plastic wrap. Put in a warm place, or place over a bowl of warm water.
  • To let the dough rise in the microwave, fill a measuring cup with water and microwave until the water boils. Place the bowl of dough in the microwave with the steaming water. # The top of the bread should be close to the middle of the oven.
  • To tell if the bread is done, tap the crust. If the loaf sounds hollow, it’s done. 
  • Remove loaves from the pans immediately so the sides remain crusty, and place them on cooling racks to cool completely. # Place loaf on a cutting board and slice with a serrated bread knife. If bread is very fresh and warm, turn it on its side to avoid squashing the top. 
  • Store breads and rolls in an airtight container in a cool place for 5 to 7 days. To freeze, place in a resealable food-storage plastic bag, seal, label and freeze for up to 3 months.

Quick Breads

  • Bake quick breads on the center oven rack for best heat circulation.
  • Remove quick breads from the pan after about 10 minutes cooling for easier pan removal.
  • Cool quick breads completely before slicing. Use a sharp thin-bladed knife and a light sawing motion to cut cleanly through the loaf. 
  • After cooling, wrap loaves tightly and store in refrigerator for up to 1 week or in the freezer for up to 3 months. 
  • For muffins, grease only the bottoms of the muffin cups with shortening. Paper baking cups are ideal for easy cleanup. 
  • Muffin batter should be lumpy after stirring the dry ingredients into the wet ingredients. Stir just until moistened for muffins that are tender and nicely rounded. 
  • Use a spring-handled #20 or #24 ice cream scoop to fill muffins cups or a melon ball-size scoop for mini-muffins.
  • Fill empty, greased muffin cups with water to prevent burning the grease during baking. 


  • Make sure the shortening and baking powder or baking soda are fresh. 
  • Measure the ingredients carefully to ensure your biscuits will rise well and be light and fluffy. 
  • Cut the shortening into the flour using a pastry blender, two table knives, or a wire whisk until the mixture looks like fine crumbs. Thoroughly blending the shortening and dry ingredients produces flaky biscuits. 
  • Treat your biscuits gently—over-handling can toughen the dough. 
  • To make biscuits the same thickness, roll the dough between 2 dowel rods or sticks, 1/2 inch thick and 14 inches long. # Push the biscuit cutter, dipped in flour, straight down into the dough for even-sized biscuits. Cut biscuits as close together as possible. 
  • If you don’t have a biscuit cutter, use a sharp knife or use cookie cutters for fun shapes. 
  • Lightly press—but don’t knead—leftover scraps of dough.


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