Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

How To Store Baking Products?


solittletime

Recommended Posts

solittletime Newbie

I'm hearing that "flours" need to be refrigerated/frozen?? what's the best way to store them? I currently have potato starch, corn starch and Bob's all-purpose in the cupboard, but I don't want them to spoil... any suggestions...

thx

Hil


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



purple Community Regular

If they say freeze, do that but bring to room temp before using. I refrigerate the ones that say so. Nut flours need to be frozen or kept in the fridge and used promptly. The others I store on the shelf. All go in a ziploc bag. If you don't bake much, keep them in the fridge. I keep xanthan gum in the fridge too unless its mixed up in a homemade flour mix like Carol's Pancake mix. Homemade flour mixes I put in a plastic container and label them with the recipe so I don't have to keep looking it up. I bake often so I don't worry about the flours going bad.

HiDee Rookie
  solittletime said:
I'm hearing that "flours" need to be refrigerated/frozen?? what's the best way to store them? I currently have potato starch, corn starch and Bob's all-purpose in the cupboard, but I don't want them to spoil... any suggestions...

thx

Hil

Bean flours, sorghum, brown rice, millet, quinoa, amaranth (pretty much any whole grain flour), flax and nut flours need to be refrigerated or frozen as they can go rancid quickly (depending on how quickly you use them as Purple said). I think the starches and white rice flour are OK to leave on the shelf if they are stored in airtight containers in a cool place out of the sun. Someone correct me if I'm wrong.

I buy flour in bulk and keep most of it in the freezer and a good amount in the fridge to use when needed and then replace with the frozen stuff. I also keep mixes (bread, pancake, and all purpose flour mixes) in the fridge for easy access.

Can Xanthan gum go rancid too? Is that why you keep it in the fridge, Purple?

purple Community Regular
  HiDee said:
Bean flours, sorghum, brown rice, millet, quinoa, amaranth (pretty much any whole grain flour), flax and nut flours need to be refrigerated or frozen as they can go rancid quickly (depending on how quickly you use them as Purple said). I think the starches and white rice flour are OK to leave on the shelf if they are stored in airtight containers in a cool place out of the sun. Someone correct me if I'm wrong.

I buy flour in bulk and keep most of it in the freezer and a good amount in the fridge to use when needed and then replace with the frozen stuff. I also keep mixes (bread, pancake, and all purpose flour mixes) in the fridge for easy access.

Can Xanthan gum go rancid too? Is that why you keep it in the fridge, Purple?

I keep xanthan gum in the fridge b/c it says to on the bag. So does brown rice flour and Millet, so I keep those in the fridge too b/c I don't use them much. Sorghum is my favorite. I use all Bob's Red Mill flours except I bought ArrowHead Mills buckwheat but I haven't used it yet so I keep it in the firdge too for now. If I were to buy in bulk like you I would freeze all that I could.

dbmamaz Explorer

omg, I need to buy a freezer!! and find somewhere to put it!! My fridge died the day before thanksgiving a few years ago, and the guy at lowes recomended i go down a size because if it didnt fit, it would be 3 more days w no fridge . . .so w a family of 5, we're totally crammed for space.

I want to buy some small square bins for my flours, becuase I have so many and they are just piled up on the pantry shelf and I really need to get them more organized and less messy. I guess if I ever get brave enough to throw out my old flours, I would have a bit more space . . .

also, i guess I missed that fridge/freeze stuff - i put the flax meal in the freezer because it started to smell rancid, and the first brown rice flour i bought (not fine enough to bake w) is still in there, but the rest is just on a shelf in the pantry. I wonder if thats the real reason my millet cookies tasted so bad?!

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      129,753
    • Most Online (within 30 mins)
      7,748

    Kim Schardan
    Newest Member
    Kim Schardan
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      You are right! The logo the have on their packages got me confused--it looks like they are less than 20ppm, not certified GF. Thanks for catching that! My brain also zeroed in on this "less than 10ppm" but I should have seen the rest...
    • Wheatwacked
      Zinc glyconate lozenges (Cold Eeze) helps fight off viral respiratory infections by coating the mucous membrane cells to protect them from virus.  Zinc is an antiviral essential mineral. Choline deficieicy can be the cause of Non Alcoholic Fatty Liver Disease.  It is estimated by some experts that less than 10% eat the minimum RDA of around 450 mg.  It has also been connected to gallbladder disease.  Brain fog and high homosystein blood level is an independant indicator of cardiovascular disease. Eggs and red meat are the primary sources.  Three eggs or 10 cups of cooked brocolli a day.  Low vitamin D is a common denominator of autoimmune disease.  Is it a contributing factor or a...
    • RMJ
      Not all of King Arthur’s gluten free flours and baking mixes are certified gluten free. This bread flour is not. 
    • knitty kitty
      Bump up your thiamine dose!  You can take more if you don't feel anything after the first one.  Must needs getting to that 500mg. We need more thiamine when we're fighting an infection.  Zinc will help fight infections, too, as well as Vitamin C. They all work together. Hope you feel better!
    • knitty kitty
      Welcome to the forum, @MagsM, I had Meniere's.  Meniere's is caused by deficiencies in Thiamine, Niacin, and Vitamin D.  Celiac Disease causes malabsorption which affects all the essential vitamins and minerals. The B vitamins work in concert together like an orchestra.  Having a Folate deficiency suggests other B vitamin deficiencies as well.  Folate needs Pyridoxine B6 and Thiamine B1 to work properly with Cobalamine B12.  Doctors are not required to take many courses in nutrition, and often don't recognize deficiency symptoms or how to correct them.  Blood tests are not an accurate measurement of vitamin deficiencies inside cells.  Low iron correction requires copper and zinc as well...
×
×
  • Create New...