Jump to content

  • 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
solittletime
Posted

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
purple
Posted

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
HiDee
Posted
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
purple
Posted
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
dbmamaz
Posted

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.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,669
    • Most Online (within 30 mins)
      7,748
    CDR40
    Newest Member
    CDR40
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • Scott Adams
      Medication

      By Scott Adams · Posted

      Welcome to the community! Generally, for a gluten challenge before celiac disease blood tests, Tylenol (acetaminophen) is considered safe and should not interfere with your antibody results. The medications you typically need to avoid are those like ibuprofen (Advil, Motrin) or naproxen (Aleve) that can cause intestinal irritation, which could potentially complicate the interpretation of an endoscopy if you were to have one. However, it is absolutely crucial that you confirm this with either your gastroenterologist or your surgeon before your procedure. They know the specifics of your case and can give you the definitive green light, ensuring your surgery is comfortable and your celiac testing remains accurate. Best of luck with your surgery tomorrow
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.