How Much longer can Gold Medal Self Rising flour be used with an expiration date of 10 July 2017

You are probably concerned about the recent Salmonella issue?
The product is the UNBLEACHED all purpose flour:
Gold Medal Unbleached All Purpose 5LB Flour Package UPC: 000-16000-19610-0 Recalled Better if Used by Date: 20APR2020KC
The "use by date" is ink dot printed on each package, usually toward the bottom of the package somewhere.

hi Linda.
this is all i could find out from the internet.
Shelf Life: up to 2 to 3 months in the refrigerator and for 6 months or longer in the freezer in a sealed container or if tightly wrapped. Shelf Life: up to one year in a cool, dark cabinet if properly stored in a sealed container or if tightly wrapped. The shelf life increases if the flour is stored in the freezer.
you could also go to this link and read up some more on this.
how long can you keep bread flour packaged in July 2016 still good Google...

You will find out if you want to make biscuits and you need to use self-rising flour just by making the biscuits. If they rise it will be self-rising flour. That would be a good way to figure it our. Good Luck!

self rising flour uses baking powder as a leveling agent, so it rises as it is being heated in the cooking process, not like a yeast dough.
the following is taken from another site, I could not have said it any better.

Self-rising flour has an almost magical sound to it. And if you look at recipes that call for it, you'll see that they do not call for the addition of salt or leavening agents, though biscuits, cakes and breads made with seem to rise up just fine. The reason for this is that self-rising flour is actually nothing of the sort. It is flour that has a leavening agent - baking powder - and salt added to it during packaging. Since the ingredients are evenly distributed throughout the flour, you will get the same nice lift to your baked goods every time you use it. If you don't have self-rising flour and you have a recipe that calls for it, you can make your own by combining 1 cup all purpose flour with 1 tsp baking powder and 1/4 tsp salt. Similarly, if you only have self-rising flour, you can reduce the baking powder and salt called for in a recipe that uses standard all purpose flour.
Now that being said, it is also worth noting that there are several brands of self-rising flour that have a lower protein content than all purpose flour (11% protein). They are effectively cake flours (8% protein). Wheat protein, or gluten, is what gives baked goods much of their structure, but it can also cause a bread to be too dense or tough. White Lily and Presto are two examples of self-rising brands that use a low-protein cake flour as their base, and if a recipe calls for one of them, you should use cake flour in place of all purpose in the conversion given above.

For every cup of all-purpose flour you add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt. Mix well.

For every cup of all-purpose flour you add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt. Mix well.

For every cup of all-purpose flour add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt and mix well.

For every cup of all-purpose flour add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt and mix well.

1 cup of self rising flour is 1 cup minus 1 tablespoon of regular flour and 1.5 tsp baking powder and 1/8 tsp salt.

Tell me the program you are selecting and send me the recipe you are using. Also please advise the kind of flour you are using. Is it all-purpose flour, bread flour, self-rising flour etc.