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frontpagephoinix | Staff posted Jul 24, 2025 12:22 PM
frontpagephoinix | Staff posted Jul 24, 2025 12:22 PM

80-Oz Happy Belly Enriched Self Rising Flour

$2.50

$4.30

41% off
Amazon
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Deal Details
Amazon has 80-Oz Happy Belly Enriched Self Rising Flour for $2.61 - $0.13 (5% off) when you check out via Subscribe & Save = $2.48. Shipping is free with Prime or on $35+ orders.

Thanks Deal Hunter phoinix for sharing this deal

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Editor's Notes

Written by slickdewmaster | Staff
  • Amazon Return Policy:
    • This item is non-returnable due to potential safety risk as an ingestible product, but if the item arrives damaged or defective, you may request a refund or replacement through Your Orders by providing an image of the item and its defects.
  • About this Store:

Original Post

Written by phoinix | Staff
Product Info
Community Notes
About the Poster
Deal Details
Product Info
Community Notes
About the Poster
Amazon has 80-Oz Happy Belly Enriched Self Rising Flour for $2.61 - $0.13 (5% off) when you check out via Subscribe & Save = $2.48. Shipping is free with Prime or on $35+ orders.

Thanks Deal Hunter phoinix for sharing this deal

Note: You have the flexibility to manage your Subscribe & Save subscription at any time after your order ships. View Subscribe & Save filler items and our current Subscribe & Save Frontpage deals to unlock up to extra 15% savings when you have 5 or more items in your current monthly subscription.

Editor's Notes

Written by slickdewmaster | Staff
  • Amazon Return Policy:
    • This item is non-returnable due to potential safety risk as an ingestible product, but if the item arrives damaged or defective, you may request a refund or replacement through Your Orders by providing an image of the item and its defects.
  • About this Store:

Original Post

Written by phoinix | Staff

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+15
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Price Intelligence

Model: Amazon Fresh, Enriched Self Rising Flour, 5 lb

Deal History 

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Post Date Sold By Sale Price Activity
10/28/24Amazon$3.19 popular
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Current Prices

Sort: Lowest to Highest | Last Updated 7/26/2025, 03:15 AM
Sold By Sale Price
Amazon$2.61

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Top Comments

BobC8176
399 Posts
66 Reputation
Apples and oranges.
.
Enriched is adding back the vitamins and nutrients they removed when they removed the bran and the rest of the whole wheat components.
Unbleached is just what the term says - they don't beach it like 'white' flour.
,
Any given flour can be either or both.
Unless it's 100% whole wheat, most flours are either enriched and bleached, or enriched and unbleached.
holysin
2460 Posts
820 Reputation
For those that care self rising is reg flour plus salt and baking soda (For every cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt is standard diy method to make your own.) The baking powder will expire before the flower does so if you find an old bag in your pantry you can add fresh baking soda to bring it back up to snuff. Also if you mix this with Greek yogurt to a decent dough consistency, and then fry the bread you have.... Easy fry bread that's more than a little addictive.

16 Comments

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Yesterday 10:08 AM
754 Posts
Joined Apr 2006
Yesterday 10:08 AM
kalexan9Yesterday 10:08 AM
754 Posts
"Enriched" flour is the devil living in our kitchens and in our prepared foods. Always look for "unbleached" flour.
1
5
Yesterday 10:27 AM
8,834 Posts
Joined Dec 2014
Yesterday 10:27 AM
LEOMHK1.0Yesterday 10:27 AM
8,834 Posts
"Self Rising Flour"... means it has been sprinkled with Viagra.
Yesterday 11:25 AM
2,460 Posts
Joined Jan 2004
Yesterday 11:25 AM
holysinYesterday 11:25 AM
2,460 Posts
For those that care self rising is reg flour plus salt and baking soda (For every cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt is standard diy method to make your own.) The baking powder will expire before the flower does so if you find an old bag in your pantry you can add fresh baking soda to bring it back up to snuff. Also if you mix this with Greek yogurt to a decent dough consistency, and then fry the bread you have.... Easy fry bread that's more than a little addictive.
Yesterday 11:26 AM
399 Posts
Joined Aug 2014
Yesterday 11:26 AM
BobC8176Yesterday 11:26 AM
399 Posts

Our community has rated this post as helpful. If you agree, why not thank BobC8176

Quote from kalexan9 :
"Enriched" flour is the devil living in our kitchens and in our prepared foods. Always look for "unbleached" flour.
Apples and oranges.
.
Enriched is adding back the vitamins and nutrients they removed when they removed the bran and the rest of the whole wheat components.
Unbleached is just what the term says - they don't beach it like 'white' flour.
,
Any given flour can be either or both.
Unless it's 100% whole wheat, most flours are either enriched and bleached, or enriched and unbleached.
2
Yesterday 11:44 AM
754 Posts
Joined Apr 2006

This comment has been rated as unhelpful by Slickdeals users.

Yesterday 12:05 PM
135 Posts
Joined Mar 2005
Yesterday 12:05 PM
iambenYesterday 12:05 PM
135 Posts
Quote from kalexan9 :
You are muddying the waters here. Ask yourself WHY they remove the bran and the rest of the whole wheat components that naturally occur nature? Why would they do that then "add" it back? It's because what they are adding back is synthetic chemically produced in a laboratory fake niacin, riboflavin, thiamin, folic acid, and other components lost during the chemical process. Why do they use a chemical process to strip away what nature gave us, then add back what was produced in a laboratory? It's for the sole purpose of lasting longer on store shelves. The "enrichment" process isn't for you and me, that's just marketing deception for the masses. "Enriched" is for the bottom line benefit of food manufacturers.
You really don't know why they'd remove the bran and other components, or know that white flour and WW flour behave quite differently when baking? It's not just about shelf stability.

Talk about muddying waters. There is an argument to be had against bleaching and enrichment but removing the bran has some real practical benefits (in addition to the cons).

BTW I thought we just called this 5lbs of flour. We are measuring it in ounces now for some reason? =)
Yesterday 12:11 PM
1,202 Posts
Joined Aug 2014
Yesterday 12:11 PM
Frankie251Yesterday 12:11 PM
1,202 Posts
80 ounces is a lot of flour. But this is about half price from what I can tell from store brands.

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Yesterday 12:40 PM
329 Posts
Joined Mar 2021
Yesterday 12:40 PM
CyanCorn8418Yesterday 12:40 PM
329 Posts
Quote from kalexan9 :
You are muddying the waters here. Ask yourself WHY they remove the bran and the rest of the whole wheat components that naturally occur nature? Why would they do that then "add" it back? It's because what they are adding back is synthetic chemically produced in a laboratory fake niacin, riboflavin, thiamin, folic acid, and other components lost during the chemical process. Why do they use a chemical process to strip away what nature gave us, then add back what was produced in a laboratory? It's for the sole purpose of lasting longer on store shelves. The "enrichment" process isn't for you and me, that's just marketing deception for the masses. "Enriched" is for the bottom line benefit of food manufacturers.
It's just to lengthen shelf stability. Sure, it gets into other reasons that boil down to $$$ but it all started to have shelf stability where you can have this sitting in a pantry for a prolonged period of time. When you're mass producing this stuff I think you'd have to have it be shelf stable, otherwise you wouldn't be able to have any sort of profit.
To me, if you're living off bread then you wouldn't want to be using this stuff regularly. It does suck that it's hard to find any proper product for this but that's just where we are today. I don't know anybody that wants to set up a mill to produce the real stuff, do you?
Yesterday 01:43 PM
754 Posts
Joined Apr 2006
Yesterday 01:43 PM
kalexan9Yesterday 01:43 PM
754 Posts
Quote from iamben :
You really don't know why they'd remove the bran and other components, or know that white flour and WW flour behave quite differently when baking? It's not just about shelf stability.Talk about muddying waters. There is an argument to be had against bleaching and enrichment but removing the bran has some real practical benefits (in addition to the cons).BTW I thought we just called this 5lbs of flour. We are measuring it in ounces now for some reason? =)
You disproved absolutely nothing that I said other than to disagree. Please provide your "real practical benefits" to the bleaching process and post them here. I doubt you'll find any at all. Other than that, enjoy your bleached white flour.
3
Yesterday 04:15 PM
1,701 Posts
Joined Feb 2006
Yesterday 04:15 PM
tsglennYesterday 04:15 PM
1,701 Posts
FWIW, I'm also seeing this 15% coupon [amazon.com], applicable to a number of other items as well.
Yesterday 08:03 PM
8,299 Posts
Joined Oct 2008
Yesterday 08:03 PM
DontTaxBeerYesterday 08:03 PM
8,299 Posts
Quote from kalexan9 :
You are muddying the waters here. Ask yourself WHY they remove the bran and the rest of the whole wheat components that naturally occur nature? Why would they do that then "add" it back? It's because what they are adding back is synthetic chemically produced in a laboratory fake niacin, riboflavin, thiamin, folic acid, and other components lost during the chemical process. Why do they use a chemical process to strip away what nature gave us, then add back what was produced in a laboratory? It's for the sole purpose of lasting longer on store shelves. The "enrichment" process isn't for you and me, that's just marketing deception for the masses. "Enriched" is for the bottom line benefit of food manufacturers.
everyone already knows. dont need a life story for the million time. try making pastries with freshly ground flour and see how crappy it turns out. nobody wants to eat junk food with wheat bran in their croissant or donut.
Yesterday 10:16 PM
754 Posts
Joined Apr 2006
Yesterday 10:16 PM
kalexan9Yesterday 10:16 PM
754 Posts
Quote from DontTaxBeer :
everyone already knows. dont need a life story for the million time. try making pastries with freshly ground flour and see how crappy it turns out. nobody wants to eat junk food with wheat bran in their croissant or donut.
Go back and read your post genius. You actually proved my point. Why do you think they call it "junk food"? I'd wager that the enriched flour, in part, has something to do with it. Have you even had pastries with unbleached flour? Does your mom even cook for you?
2
Yesterday 11:15 PM
8,299 Posts
Joined Oct 2008
Yesterday 11:15 PM
DontTaxBeerYesterday 11:15 PM
8,299 Posts
Quote from kalexan9 :
Go back and read your post genius. You actually proved my point. Why do you think they call it "junk food"? I'd wager that the enriched flour, in part, has something to do with it. Have you even had pastries with unbleached flour? Does your mom even cook for you?
proved your point? your point is annoying. as always. everyone already knows this. you crap posted nonsense that everyone already knows. nobody gives a shit.
Today 12:31 AM
754 Posts
Joined Apr 2006
Today 12:31 AM
kalexan9Today 12:31 AM
754 Posts
If no one gives a shit, go away. Why did you even come here? Go eat your enriched flour frozen burritos because your mom can't cook. If you don't give a shit, don't reply. You brought nothing meaningful here anyway.

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Today 06:37 AM
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us_x11Today 06:37 AM
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Ooo… 🍞

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