Baking Supplies

[Jenny (AZ via TX)]

OK, I went to the store and bought a bunch of cooking/baking supplies. Rice flour, potato starch, xanthum gum etc. How do these need to be stored? Do I refrigerate them or just store in airtight containers.

I'm still going to buy the better batter flour too. How is that stored?

Thanks.

[mamaw]

betterbatter is good for at least a year on the shelf. I just keep it at a even temp away from heat & sunlight. The only thing I freeze is the brown rice flour as it goes bad sooner than other stuff. Usually just keep it in a cool place is fine. Others will tell you to refirgerate . If you do remeber to bring iot to room temp before using it & also use a whisk to fluff it up.....

hth

[Jenny (AZ via TX)]

Thanks Mamaw. I didn't know the flour had to be at room temp. I wonder if that is why my bread fell. It came out of the oven beautifully and then fell later that day.

[dksart]

Oh, goodness, I would never be able to fit anything else in my fridge if I had to keep my flours in there. I think I have about two dozen air-tight containers full of all kinds of starches, powders, flours and mixes.

Also, I have found that if they don't get used up fast enough, corn and bean flours begin to get an "off" smell. I usually use them before that happens.

[Juliebove]

I put coconut flour, flax and other seeds in the refrigerator, but the rest of the flours are stored at room temp. unless it says otherwise on the package. I try to buy small quanties because we don't use a lot of this stuff.