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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

How Do You Store Your gluten-free Flour And How Long Is It Good Once Opened?
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gee my header question says it all.....

How do you store your gluten-free flour and how long is it good once opened?

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I use a blend of rice four/tapioca starch/potato starch and I store the unopened packages on the shelf in my kitchen (not near the stove). Once opened I store them in ziploc bags in the freezer and use as necessary. I have not known my flour to go bad at all, but I don't think it ever lasts longer than 3-4 months in the freezer due to my using it all up.

Some other flours are higher in oils and have other reasons for a shorter shelf life, I know soy flour is such a flour, but as I am allergic to soy and my kids don't like most of the other alternative grains we stick to what works for us. I like the flours from Ener-G. I buy those in bulk.

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I get Bette Hagmans and store it in the freezer. I don't use much and my bag in there has been fine now for :ph34r: 2 years.

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I keep everything but the soy flour at room temp because I just don't have freezer space. I haven't noticed anything icky yet. I'd be more worried about those *&^%! pantry moths than I would about any other kind of spoilage at room temp.

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I believe that potatoe flour (not starch) needs to be kept in the refrigerator.

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I believe that potatoe flour (not starch) needs to be kept in the refrigerator.

Interesting I never would have thought that...I'll have to look on my package and see what it says.

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Gosh I had no idea the freezer was the place to keep it....I have no room there, I may have some room in the fridge tho.....but mostly it is on my pantry shelf in ziplock or in vacum bags....I guess I meant do you put the flour in glass, plastic, ziplock, or just a twisty tie on the package????

All my different flours are Bobs Red Mill brand. I don't bake much with flours, so some flour I had from about 6 months ago I wasn't sure if it was ok...but I threw it out and bought a new one just incase.

Anyone else care to share?

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The only thing I put in the freezer is brown rice flour (b/c I hear you should). The rest (white rice flour/tapioca starch/potato starch, and mixes) i just store in my pantry. MIxes like Pamela's that come in their own resealable bag, I just leave in there - haven't had a problem with them going bad and I've kept them for months. Rice flour etc. once it's opened I put in glass containers in my pantry. I"ve had a bag of potato starch and tapioca starch (and xantham gum) in there for almost a year and they are still fine. I haven't been baking much with those since i found Pamela's :)

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gee my header question says it all.....

How do you store your gluten-free flour and how long is it good once opened?

I store in a tupperware or some say that they can be refrigerated or frozen. There should be an experation date on the package. if not call the co.

gl

lynn

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Gosh I had no idea the freezer was the place to keep it....I have no room there, I may have some room in the fridge tho.....but mostly it is on my pantry shelf in ziplock or in vacum bags....I guess I meant do you put the flour in glass, plastic, ziplock, or just a twisty tie on the package????

All my different flours are Bobs Red Mill brand. I don't bake much with flours, so some flour I had from about 6 months ago I wasn't sure if it was ok...but I threw it out and bought a new one just incase.

Anyone else care to share?

i keep them in a flour jar on the counter, never had a problem. esp with the prepackaged junk.

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Gosh I had no idea the freezer was the place to keep it....I have no room there, I may have some room in the fridge tho.....but mostly it is on my pantry shelf in ziplock or in vacum bags....I guess I meant do you put the flour in glass, plastic, ziplock, or just a twisty tie on the package????

All my different flours are Bobs Red Mill brand. I don't bake much with flours, so some flour I had from about 6 months ago I wasn't sure if it was ok...but I threw it out and bought a new one just incase.

Anyone else care to share?

Why don't you get in touch with the company and ask them how to store it??

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I keep mine in the freezer and don't have a problem. Annalise Roberts, for her mix says to use it within three months, if it's out. I don't know that that would apply to individual flours that haven't been mixed yet. She also says to refrigerate rice flour.

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