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Expired gluten-free Flour?
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I'm sorry if this question isn't posted in the right place but I wasn't sure where to put it.

 

I have an unopened box of Better Batter all-purpose flour that says "Best by Dec. 15, 2012". The ingredients are long grain white rice flour, brown rice flour, tapioca starch, potato starch, potato flour, xanthan gum, and pectin.

 

I would really hate to throw this out considering how expensive these gluten-free products are. Any advice?

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I would use it, but soon. These dates on foods seem to be a bit conservative. Unless its been kept in the garage during 100 F temps, then most things would go bad. Open it, look at it, give it a sniff. If it smells rancid or like a possum died under your porch, don't use it.

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Dates on food products are usually "best before" dates, not expiry dates. As such, they are the earliest date that the manufacturer expects that the product will not be of the highest quality. They usually have a a conservative outlook by several months. Use it, but do it fairly soon.

Expiry dates are found on medicines, and on some foods with a very short shelf life.

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I'm sorry if this question isn't posted in the right place but I wasn't sure where to put it.

 

I have an unopened box of Better Batter all-purpose flour that says "Best by Dec. 15, 2012". The ingredients are long grain white rice flour, brown rice flour, tapioca starch, potato starch, potato flour, xanthan gum, and pectin.

 

I would really hate to throw this out considering how expensive these gluten-free products are. Any advice?

Store your flour mixes in the freezer and they'll last for years provided baking powder has not been added (e.g. a biscuit/pancake mix).  Your current flour is still probably good as long as it was stored in a relatively cool dry place.  

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Three months past the best by date and I would totally still use it. Three years, probably not. And, by experienc, I would not use baking powder that was seven years out of date. It just doesn't work very well. :P

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Sniff it, mix a tiny bit of it with water with it and taste it, and if it's not rancid, use it.  Store brown rice flours and mixes in the refrigerator or freezer so they don't go bad, and be sure to close up opened boxes with another plastic bag or something.  You might have to add a bit more baking powder or baking soda and a tiny bit of vinegar to the recipes if the baking powder is old. 

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