If you are baking with gluten free flours, store them in your refrigerator or freezer. They will stay fresh a lot longer. This is especially true if you buy a 25 pound box of almond flour. I recently did this so I could have great flour to make the recipes from The Gluten-Free Almond Flour Cookbook by Elana Amsterdam.
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Hi! I have what is probably a stupid question: how do you know if your flours have gone off? I just store mine in the pantry, which is right opposite the oven so definitely not even cool all the time. Fridge space is at a premium, but I have been thinking of trying to stuff the flour in there. I tend to have rice flour, cornmeal, ground millet, buckwheat, and a bunch of pre-mixed flours. The only thing I keep in the fridge is if I've ground nuts. I've never noticed anything seem to go off. I've only been doing the gluten-free thing for just under a year, so perhaps that's why, but what would I look for? How would I know? I'm one of those people who will eat things 2 years past their use-by, so I'm not highly attuned to this sort of stuff.
Sarah- Not a stupid question but a great one. Flours can go rancid and you will know as soon as you open the bag. Make sure you get as much of the air out of the bag as you can. It will help it stay fresh and it will take up less space in the refrigerator or freezer. Thanks for asking!
I bought Honeyville almond flour to make Elana's recipes, too. 🙂 I went for the 5-lb bag though. It's stored in my refrigerator right now, but I'd like to divvy it up into glass jars and put most in my separate freezer. Protein flours definitely need at least refrigeration. Thanks for the tip, Diane!
Shirley- Glad to be home and start baking up a storm with that flour. I'm really craving those chocolate chip scones.