Get email alerts Celiac.com E-Newsletter




Ads by Google:






   Get email alerts  Celiac.com E-Newsletter

  • Announcements

    • admin

      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.

Flour And Starch Storage
0

4 posts in this topic

I do a lot of baking now and so I order my flour's and starches online,(mostly at Amazon and their subscribe and save program). What I need to know is what needs to be in the fridge or freezer for long term storage. I order at lot at one time and don't use it up quickly.

0

Share this post


Link to post
Share on other sites


Ads by Google:

Refined starches like cornstarch, potato starch or tapioca can stay in the pantry. Flour ground from whole grains like buckwheat, teff, or brown rice keeps better refrigerated or frozen.

0

Share this post


Link to post
Share on other sites

If you do a lot of baking, it's unlikely that any of your flours and starches need anything special other than an airtight container.

0

Share this post


Link to post
Share on other sites

I find that typically, whole grain & bean flours should be ok for about two months or so at room temp. That is, in an airtight container, in a relatively cool, dark place. Pure starches I don't use, but I'd guess they'd keep for six months or more under those conditions.

It is also advisable to use containers which are no larger than necessary to hold the amount you keep on hand. This is because exposure to air accelerates spoilage. Keep additional amounts frozen, but always remember to allow frozen packages of flour to reach room temp before opening, so that moisture doesn't condense on it when opened.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0