How Do You Store Your gluten-free Baking Supplies? in Gluten-Free Recipes & Cooking Tips Posted October 8, 2007 · Report to Admin You can just do airtight containers if there are not too many large quantities. Abasic rule would be to freeze anything with high fat content. Basically, to do it for the longest storage, I would freeze all flours (brown rice, soy, garfava, sorghum, buckwheat, chickpea, millet, quinoa, amaranth, other bean flours), but white rice flour and I would dry store the starches (tapioca, corn, potato). I would keep yeast and flax meal in the freezer (I keep a small amount of yeast out, but the rest in the freezer).