If you are someone that is new to a gluten free diet you will very quickly need to use gluten free flour rather than wheat flour. You may be wondering whether this flour goes bad like other types of flour.
Gluten free flour can go bad if it’s not stored in the correct manner. The ideal way to store gluten-free flour is in a sealed air-tight container in a cool dry place that is not exposed to light. Under these conditions, the flower will last 6 to 12 months depending on the conditions. Humid conditions will increase the speed at which the flour deteriorates.
Gluten-free flours like most other flours will have an expiration date on them which you need to check to ensure the flour remains in good condition. It is also important to check it regularly to ensure that there are no signs that it is beginning to go off.
What Is The Best Way to Store Gluten Free Flour?
As mentioned above in the article the ideal way to store gluten free flour or any flour for that matter is in a cool dark place that is dry. This will prevent the flour from absorbing moisture from the atmosphere and deteriorating. The best practices for storing flour is follows;
- Store the flour in a pantry or cabinet ideally low down in the cupboard as it is cooler. Additionally, is a good idea to avoid areas where the temperature fluctuates significantly in areas such as cupboards next to the stove.
- Use plastic airtight containers that have tight-fitting lids and avoid leaving the flour in its original packaging once it has been opened. The other alternative is to use resealable plastic bags which also are suitable for this purpose so they are generally not as convenient as containers.
- Avoid exposing the flour to light either by using an opaque container or storing it in a dark cupboard as light will accelerate the deterioration of the flour significantly.
- Ensure that any flower that is beyond the expiration date is thrown out.
How Do You Know When Gluten Free Flour Goes Bad?
For a couple of signs which will allow you to recognize when the gluten free flour has gone bad which are as follows;
- The flour will emit a musty or sour odor.
- The flour will change color and appear slightly darker or possibly also have discoloration on the surface of a flower.
- Lumps of flour will start to form as a result of the flour absorbing moisture over time.
- The appearance of mold is the most significant sign that the flour has gone bad and definitely should not be used.
If any of these signs are observed it is best to discard the flour and purchase a new packet.
Can I Use Gluten Free Flour After Expiration Date?
It is possible to use flour after its expiration date however it is not recommended and the manufacturer will certainly not guarantee the quality of the product. However, it is more likely that the flour will be OK to use if it has been stored in the recommended conditions.
If you choose to use the flour after the expiration date you run the risk of having flour not perform as well in recipes as you might expect and it may affect the flavor. Additionally, using expired flour will increase the risk of food poisoning occurring as such we recommend that you buy a new packet of the flour.
Does Gluten Free Flour Go Off Faster Than Normal Flour?
Gluten free flour will not go off any faster than normal flour. Both types of flour will be able to last 6 to 12 months if stored properly in a cool dry place within an airtight container. The key to ensuring the flour remains in good condition is ensuring that it does not absorb moisture as that makes it easier for bacteria to grow.
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