Q: What’s the best way to store flour?

The best way to store flour is to freeze it. Frozen in an airtight container, flour will keep indefinitely. The second best way to store flour is in the refrigerator, and the third best way is tightly covered in a cool, dry place such as a cupboard- the cooler and dryer the better.

If you freeze your flour, let it come to room temperature before using.

Q: What is the shelf life of flour?

Stored properly, our plain flour can be kept up to one year after it is milled and self-rising flour for nine months.

Q: How many cups of flour are in a 5-pound bag?

There are 20 cups of flour in a five pound bag.

Q: What is added to enriched flour?

Enriched flour has nutrients added that are essential to human health: four B vitamins (B1, B2, B3 and B9), as well as a form of iron that is easily assimilated by the body. Enriched flour also contains niacin and folic acid, which is especially important to expectant mothers since folic acid prevents spina bifida in babies.

Q: My recipe calls for self-rising flour. Can I substitute all-purpose flour?

All-purpose flour does not have the ingredients that will make the recipe you use it in rise. Although all-purpose flour may not perform quite as well in a recipe that calls for self-rising flour, it is possible to substitute all-purpose flour by adding 1 ½ teaspoons of baking powder and ½ teaspoon of salt per cup of flour.

Q: How should I store corn meal?

Ideal storage conditions for corn meal are the same as for flour: The best way to store it is to freeze it. Frozen in an airtight container, corn meal will keep indefinitely. The second best way to store corn meal is in the refrigerator, and the third best way is tightly covered in a cool, dry place such as a cupboard- the cooler and dryer the better.

Again, if frozen, let the corn meal come to room temperature before using.

Q: What is the shelf-life of corn meal?

Stored properly, our corn meal can be kept up to one year after it is milled and self-rising corn meal for nine months.

Q: How should I season my cast-iron pan?

The easiest way to season a cast iron pan or skillet is to coat the entire inner surface with all-purpose shortening and place the pan in a 200 degree oven for several hours. This process may need to be repeated periodically to maintain the seasoned finish.

Q: What is the best flour for making biscuits?

A good Southern flour made from soft red winter wheat, such as Southern Biscuit Self-Rising Flour, is the best for making delicious, light fluffy biscuits.

Q: Can I store left-over pancakes?

Yes, pancakes store in your freezer and reheat very well. Keep them well covered or sealed in plastic to prevent drying.

Q: What is wheat gluten?

Wheat gluten is the natural protein found in wheat and wheat flour. Strong gluten makes good bread. When the bread dough is kneaded, the gluten forms strands of protein to give the finished bread a nice, soft texture.

Q: Is gluten harmful?

Only people who are known to be intolerant or allergic to gluten should avoid products made from wheat. Gluten intolerance is called Celiac Disease. For more information on gluten allergies, visit www.celiac.com.

Q: Do Tenda-Bake and Southern Biscuit products contain gluten?

Most of our products are made from wheat or mixes that contain wheat flour and naturally contain gluten, which is why they produce delicious breads and baked products. Glutens are not found naturally in corn meal or in grits, which is also made from corn.  So our Tenda-Bake Corn Meal and Tenda-Bake Self-Rising Corn Meal, as well as our Midstate Mills Grits, do not contain gluten. Other Midstate products do contain gluten.

Q: Where can I find the Formula L Biscuit Mix?

You will be happy to know that you should be able to find this product in any local Food Lion, Bi Lo, Ingles, Farm Fresh, IGA or Piggly Wiggly.  Also, any Publix will have the capability to special order this for you.  If these grocery stores are not an option, you can order this product online at www.goodnessfromnc.com.