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Freezer Life Of Flours

BRS-07

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BRS-07 Rookie
BRS-07
Posted

I am two weeks into the gluten lifestyle and finding it quite expensive. I just came up with an awesome bread recipe and am in the process of trying out more recipes. However, so much flour is used in them that I've been looking for a way to buy rice flour in bulk. So far I've found it comes in 50lb. bags. Does anyone know how long white and brown rice flours can last in the freezer? I was also looking for a cheaper place online to purchase in bulk.

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hannahp57 Contributor
hannahp57
Posted

I have wondered the same thing. the other day i was trying to use some of the brown rice flour i have because ive had it a while and only have maybe a half cup left. but when i used it my bread came out very dry. i followed the recipe so maybe my flour is stale? could be something else but the thought crossed my mind that i have had the same bag of flour for quite a while now

angelhair45 Newbie
angelhair45
Posted

My favorite places to buy gluten free flours are (Company Name Removed - They Spammed This Forum and are Banned), vitacost.com and Lame Advertisement.com. I know amazon and vitacost sell in bulk, but I'm not sure if Lame Advertisement does.

As far as how long it lasts in the freezer I am not sure.

GlutenGalAZ Enthusiast
GlutenGalAZ
Posted
I am two weeks into the gluten lifestyle and finding it quite expensive. I just came up with an awesome bread recipe and am in the process of trying out more recipes. However, so much flour is used in them that I've been looking for a way to buy rice flour in bulk. So far I've found it comes in 50lb. bags. Does anyone know how long white and brown rice flours can last in the freezer? I was also looking for a cheaper place online to purchase in bulk.

Hi. The other week RiceGuy posted a helpful thing on flours

https://www.celiac.com/gluten-free/index.php?showtopic=57120

Then at the bottom of that Topic he posted the below site that gives some info on how long flours last

Open Original Shared Link

I have had the same problem with knowing how long in the refrig VS how long in the freezer.

Hope this helped some. GOOD LUCK

BRS-07 Rookie
BRS-07
Posted
  • Author

Thanks for the help! I had no idea the white rice flour could last indefinently in the freezer, that is good to know.

RiceGuy Collaborator
RiceGuy
Posted
My favorite places to buy gluten free flours are (Company Name Removed - They Spammed This Forum and are Banned), vitacost.com and Lame Advertisement.com. I know amazon and vitacost sell in bulk, but I'm not sure if Lame Advertisement does.

As far as how long it lasts in the freezer I am not sure.

I hope you aren't referring to Arrowhead Mills. I just found out recently, that they have problems with CC. I kept getting glutened, but didn't know from where. Finally I narrowed it down to their flours.

Anyway, for bulk flours, there's Open Original Shared Link, where you can get sorghum flour. It's very versatile, and not grainy like rice flour.

There's also Open Original Shared Link, which has a number of certified gluten-free flours.

BRS-07 Rookie
BRS-07
Posted
  • Author

I've been using the rice flours because I found a good bread recipe with just the brown and white rice flours. All of the other recipes seem to have tapioca flour in them, and I can't handle the taste of the tapioca flour. Is their a way to substitute for the tapioca? Does the sorghum have a strong taste to it, and does it work to replace both white and brown rice flour? I havn't had a chance to play around with the different flours much since my vitamin deficiencies have left me very exhausted, so I've been sticking to the one bread I know comes out right.

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GlutenGalAZ Enthusiast
GlutenGalAZ
Posted
I've been using the rice flours because I found a good bread recipe with just the brown and white rice flours. All of the other recipes seem to have tapioca flour in them, and I can't handle the taste of the tapioca flour. Is their a way to substitute for the tapioca? Does the sorghum have a strong taste to it, and does it work to replace both white and brown rice flour? I havn't had a chance to play around with the different flours much since my vitamin deficiencies have left me very exhausted, so I've been sticking to the one bread I know comes out right.

I cannot tolerate Tapioca Flour/Starch so I sub with either Potato Starch or Corn Starch or do 1/2 and 1/2. There is also arrowroot that you can sub with but it didn't settle very well with me.

Below is a nice website for substitution:

Open Original Shared Link

Hope this helped some.

RiceGuy Collaborator
RiceGuy
Posted
I've been using the rice flours because I found a good bread recipe with just the brown and white rice flours. All of the other recipes seem to have tapioca flour in them, and I can't handle the taste of the tapioca flour. Is their a way to substitute for the tapioca? Does the sorghum have a strong taste to it, and does it work to replace both white and brown rice flour? I havn't had a chance to play around with the different flours much since my vitamin deficiencies have left me very exhausted, so I've been sticking to the one bread I know comes out right.

I've found sorghum flour works well in place of brown and white rice flours. The taste is good IMO, but of course we all have our preferences. I don't think the taste is strong at all.

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    • Rogol72
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      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
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