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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Flours And Starches In The Freezer?
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7 posts in this topic

I'm doing a lot of experimenting with different flours, meals and starches. I figure once I know what works well for my family I might buy things in larger quantities. For now my baking cupboard is spilling over with all sorts of different grains. But I read something about flax meal going bad and needing to freeze it. I'm wondering what else should go in my freezer and what should definitely NOT go in the freezer? Does anyone have any advice? I have things like pototo flour, potato starch flour, adzuki flour, corn meal, flax meal, rice flour, xantham gum, a traditional flour blend I made, tapioca starch.

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I keep flax meal in my fridge and have had no problem with it going bad. I don't have any flours/starches in my freezer. I do keep potato flour, brown rice flour and other whole grain type flours in my fridge. White rice flour, potato starch, tapioca flour/starch keep well in my pantry. Hope this helps.

Edit: Xanthan gum does not need to be refrigerated.

Edited by sa1937
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I was raised putting all flour in the freezer. It helps keep bugs and whatnot out.

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I was raised putting all flour in the freezer. It helps keep bugs and whatnot out.

I keep all flours and starches in covered Rubbermaid containers...have no problems with bugs.

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I do have some flours in my freezer and some in my fridge. I think it's more of an issue of flours going rancid (those with higher quantity of fat like soy flour or almond flour) than with bugs. But the flours that I go through quickest (potato starch, rice flour, tapioca flour) I keep in the pantry without any issues.

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Most flours have been fine for me at room temperature, but I find that millet should be frozen because it will go rancid, and sorghum and bean flours should be kept in fridge or freezer if you have room, unless you go through them quickly.

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I don't have any problem keeping almond meal and millet in the fridge...they do stay fresh. Of course, that's good as I only have the freezer space in my side-by-side fridge and have no room in it to store any flours.

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