Storing gluten-free Flours

[munkee41182]

Hello Everyone....I'm trying to find the best way to store my gluten-free flours to help keep them longer. I usually use the premade baking ingredients (brownies out of a bag/box) but I'm starting to bake stuff on my own. Are gluten-free flours ok to be stored in an airtight canister (like one of those stainless steel jars) and they won't go bad? I'm trying to keep my food away from my fiance (as due to his own health issues cannot have a lot of gluten-free foods) and also to keep from being glutened as well. I got my label maker in hand to label everythign "gluten" or "gluten-free" so there will be no confusion.

Thanks (sorry if this seems silly...I'm just starting to become domesticated)

[RiceGuy]

You can keep gluten-free flours in air-tight containers, though I'd not recommend metal ones, just because they usually don't seal well. That is unless the lids have some kind of rubber seal, and there are no seams in the metal. Also, if you intend to keep the flour for several months, it would probably be best to use freezer-safe plastic containers so you can store them in the freezer. That will help keep them fresh, especially over longer periods of time. I generally try not to have more than a month or two out of the freezer at any given time.

Some flours store better than others. Flours high in protein or fat tend to spoil more quickly. This includes bean flours (including soy), nut meals, coconut (shredded or flour), teff, amaranth, and so forth. Cornstarch, tapioca, potato starch etc generally keep much longer.

[munkee41182]

Thanks so much!!! The containers that I'd like to buy have a rubber seal...but I'll double check the seam.

[GlutenGalAZ]

munkee41182 -- I was wondering the same thing recently

I was going to get some mason jars / canning jars (I always see them at WalMart and they seem like a good price) and store them in either a cool place (pantry) or the refridgerator/freezer, ha haven't gotten that far yet though.

I have some really neat cookbooks that I am looking forward to trying out really soon.

Good Luck and have fun cooking

[Dyan]

I use Lock and Lock and keep them in my freezer. When I want to bake something I get it all out, measure everything, put the flours away and then let the measured flours sit out for 15 to 20 minutes and then bake.

[RiceGuy]

Glass jars can work too, as long as the lids can form a complete seal, like canning jars.

If stored in the freezer, always allow the container to warm up sufficiently before opening. Otherwise moisture will condense inside the container, causing spoilage.

Most of the flours I buy come in sealed plastic bags, so I usually just put them into additional doubled-up plastic bags to store in the freezer. Then I can take out just a bag or two at a time. Those zipper type freezer bags work too as long as they are the thick ones.

[munkee41182]

Hm...I'll probably just use the canisters for the pasta and rice then. I guess this weekend's project is to make room in my freezer!

[GlutenGalAZ]

Glass jars can work too, as long as the lids can form a complete seal, like canning jars.

If stored in the freezer, always allow the container to warm up sufficiently before opening. Otherwise moisture will condense inside the container, causing spoilage.

Most of the flours I buy come in sealed plastic bags, so I usually just put them into additional doubled-up plastic bags to store in the freezer. Then I can take out just a bag or two at a time. Those zipper type freezer bags work too as long as they are the thick ones.

Sorry this is kind of a silly question but...Please correct me if I am not reading this right

My understanding is that if I use the glass containers (good seal) and freez it, when I take out the conatiner I pretty much just set it on the counter and wait till it is about room temp and then it is safe to open (so it doesn't get the moisture inside like you mentioned).

What if I want to use a thicker freezer bag. Does the same rule apply? Let the bag sit out for like 10 minutes and then open when it gets to room temp? Sorry I am new with the making things by recipe and not box mixes

Thank you!

[GlutenGalAZ]

Okay -- I feel stupid for asking this but I am still learning about ALL the different flours etc.

I have:

Sweet White gluten-free Sorghum Flour, Brown Rice Flour, Coconut Flour,

Potato Starch, Cornstarch (which is in a can), Baking Soda and Baking Powder oh and Arrowroot Powder.

How do I know which things will be better in the pantry in a good sealed container/bag and which type of flours, starches, powders are good in the freezer or refridgerator?

With how much flours etc cost I just want to make sure I store them correctly. I have been figuring out recipes lately and what flours I want to use etc in mixes so its a lot to take in.

Thank you so much in advance

[RiceGuy]

Sorry this is kind of a silly question but...Please correct me if I am not reading this right

My understanding is that if I use the glass containers (good seal) and freez it, when I take out the conatiner I pretty much just set it on the counter and wait till it is about room temp and then it is safe to open (so it doesn't get the moisture inside like you mentioned).

What if I want to use a thicker freezer bag. Does the same rule apply? Let the bag sit out for like 10 minutes and then open when it gets to room temp? Sorry I am new with the making things by recipe and not box mixes

Thank you!

Yes, you should always give it enough time to warm up to room temp. The thickness of the container (bags too) has no bearing on it. Cold flour will draw moisture out of the air, just as a cold drink gets water condensing on the glass. I typically find that a pound or two of flour takes at least a few hours to warm up, so I always pull out a new bag the day before I will need it.

Once you get a blend you like, you can save some time by blending a bunch and freezing it in one pound portions, or whatever size you find doesn't sit around too long.

[munkee41182]

Same rule applies to vacuum sealed bags (like seal a meal). Just making sure this rookie baker doesn't waste an ounce of flower :-)

[RiceGuy]

Okay -- I feel stupid for asking this but I am still learning about ALL the different flours etc.

I have:

Sweet White gluten-free Sorghum Flour, Brown Rice Flour, Coconut Flour,

Potato Starch, Cornstarch (which is in a can), Baking Soda and Baking Powder oh and Arrowroot Powder.

How do I know which things will be better in the pantry in a good sealed container/bag and which type of flours, starches, powders are good in the freezer or refridgerator?

With how much flours etc cost I just want to make sure I store them correctly. I have been figuring out recipes lately and what flours I want to use etc in mixes so its a lot to take in.

Thank you so much in advance

Generally, the higher the protein and/or fat content, the quicker it will spoil. Definitely store the coconut in the freezer, unless you plan to use it up in like a month or something. And always check the freshness date when you buy them, to make sure you're getting a fresh bag.

Starches tend to last longer. I'd say maybe 6 months or so for some of the ones you've mentioned. Again, I like to use up what I have handy in a month or two max, no matter what the type. Bean flours are another one that spoil quickly.

As for sorghum flour and brown rice flour, I'd try to use those within three months at room temp. At zero degrees Fahrenheit, they may last up to a year or so.

[GlutenGalAZ]

RiceGuy -- Thank you so much for the helpful information. I am going to save and print out the info

[lpellegr]

I store all my flours (white, brown, and sweet rice, tapioca, cornstarch, potato starch, sorghum, garfava, buckwheat, cornmeal, corn flour, mixes) except soy, flaxseed, and almond in Tupperware containers at room temperature and I have never noticed any problem with any off taste or smell in any of them, and I've been doing this for 4 years. Maybe I go through them quickly enough, but I haven't seen any problem. There's no way I'd have room for it all in my freezer, and I don't have to wait for it to come to room temp. In fact things in my fridge or freezer are more likely to have a smell or taste they acquired from something else. So if you're a slob like me you can certainly live with room temperature flours and let your nose or taste buds guide you.

[dionnek]

I'm with Lee - I store all most of my flours (potato starch/tapioca starch, white rice flour, baking powder/soda and xantham gum) in a sealed container in the pantry (and I live in hot, humid GA!) and have never had a problem. They keep for months and months (I don't use them quickly). The only thing I put in the freezer is the brown rice flour (just keep it in original bag and put that in a ziploc freezer bag). Of course, I've never used coconut or bean flours, so can't speak to those. I tried putting my Pamela's flour mix in the fridge for a while, but like Lee said, it tasted funny b/c it absorbs the orders in the fridge (once opened). Works fine just in the pantry.