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Flours Storage Of

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:rolleyes: Anyone out there know much about the storage of various flours and how long a life they have? I understand they are best refrigerated (gluten-free). Do you put them right in the fridge in the bag they come in or can they stay on the counter in an air tight type container? Do they really last longer in the fridge? Thanks! DOT

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I store the ones with higher fat content, or the ones that go rancid quickly in the refrigerator or freezer. These flours include: quinoa, brown rice, soy, garfava, nut meals. I keep them in glass or plastic conteiners with lids. I have also been keeping millet and amaranth in the freezer because I don't use them as much and want them to stay good.

White rice flour and all the various starches (tapioca, potato, etc) I store in the pantry in glass or plastic containers. I keep most of these in sealed hard-sided containers because I don't want any bugs getting in. Thay are good for about a year this way.

Hope this helps.

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