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How Do You Store Your gluten-free Flour And How Long Is It Good Once Opened?

janelyb

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janelyb Enthusiast
janelyb
Posted

gee my header question says it all.....

How do you store your gluten-free flour and how long is it good once opened?

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gf4life Enthusiast
gf4life
Posted

I use a blend of rice four/tapioca starch/potato starch and I store the unopened packages on the shelf in my kitchen (not near the stove). Once opened I store them in ziploc bags in the freezer and use as necessary. I have not known my flour to go bad at all, but I don't think it ever lasts longer than 3-4 months in the freezer due to my using it all up.

Some other flours are higher in oils and have other reasons for a shorter shelf life, I know soy flour is such a flour, but as I am allergic to soy and my kids don't like most of the other alternative grains we stick to what works for us. I like the flours from Ener-G. I buy those in bulk.

ravenwoodglass Mentor
ravenwoodglass
Posted

I get Bette Hagmans and store it in the freezer. I don't use much and my bag in there has been fine now for :ph34r: 2 years.

lpellegr Collaborator
lpellegr
Posted

I keep everything but the soy flour at room temp because I just don't have freezer space. I haven't noticed anything icky yet. I'd be more worried about those *&^%! pantry moths than I would about any other kind of spoilage at room temp.

Worriedwife Apprentice
Worriedwife
Posted

I believe that potatoe flour (not starch) needs to be kept in the refrigerator.

janelyb Enthusiast
janelyb
Posted
  • Author
I believe that potatoe flour (not starch) needs to be kept in the refrigerator.

Interesting I never would have thought that...I'll have to look on my package and see what it says.

janelyb Enthusiast
janelyb
Posted
  • Author

Gosh I had no idea the freezer was the place to keep it....I have no room there, I may have some room in the fridge tho.....but mostly it is on my pantry shelf in ziplock or in vacum bags....I guess I meant do you put the flour in glass, plastic, ziplock, or just a twisty tie on the package????

All my different flours are Bobs Red Mill brand. I don't bake much with flours, so some flour I had from about 6 months ago I wasn't sure if it was ok...but I threw it out and bought a new one just incase.

Anyone else care to share?

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dionnek Enthusiast
dionnek
Posted

The only thing I put in the freezer is brown rice flour (b/c I hear you should). The rest (white rice flour/tapioca starch/potato starch, and mixes) i just store in my pantry. MIxes like Pamela's that come in their own resealable bag, I just leave in there - haven't had a problem with them going bad and I've kept them for months. Rice flour etc. once it's opened I put in glass containers in my pantry. I"ve had a bag of potato starch and tapioca starch (and xantham gum) in there for almost a year and they are still fine. I haven't been baking much with those since i found Pamela's :)

  • 4 weeks later...
mouth Enthusiast
mouth
Posted
gee my header question says it all.....

How do you store your gluten-free flour and how long is it good once opened?

I store in a tupperware or some say that they can be refrigerated or frozen. There should be an experation date on the package. if not call the co.

gl

lynn

lfij Newbie
lfij
Posted
Gosh I had no idea the freezer was the place to keep it....I have no room there, I may have some room in the fridge tho.....but mostly it is on my pantry shelf in ziplock or in vacum bags....I guess I meant do you put the flour in glass, plastic, ziplock, or just a twisty tie on the package????

All my different flours are Bobs Red Mill brand. I don't bake much with flours, so some flour I had from about 6 months ago I wasn't sure if it was ok...but I threw it out and bought a new one just incase.

Anyone else care to share?

i keep them in a flour jar on the counter, never had a problem. esp with the prepackaged junk.

mouth Enthusiast
mouth
Posted
Gosh I had no idea the freezer was the place to keep it....I have no room there, I may have some room in the fridge tho.....but mostly it is on my pantry shelf in ziplock or in vacum bags....I guess I meant do you put the flour in glass, plastic, ziplock, or just a twisty tie on the package????

All my different flours are Bobs Red Mill brand. I don't bake much with flours, so some flour I had from about 6 months ago I wasn't sure if it was ok...but I threw it out and bought a new one just incase.

Anyone else care to share?

Why don't you get in touch with the company and ask them how to store it??

AndreaB Contributor
AndreaB
Posted

I keep mine in the freezer and don't have a problem. Annalise Roberts, for her mix says to use it within three months, if it's out. I don't know that that would apply to individual flours that haven't been mixed yet. She also says to refrigerate rice flour.

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