It’s not a bad idea for flours in general as the oils will go rancid after a while at room temp, and rancid oils not only give an off flavor but are quite unhealthy to consume.
The only flour we refrigerate is the America's Test Kitchen blend. Other flours I like to keep inside of tupperware but we do store in our cabinet pantry. I'm sure it's great to refrigerate if you have the space.
5 Comments
OctarineYoda@sh.itjust.works · 2 pts · 2y
I freeze high-oil-content flours like almond and flax, and the ones I use less often. Those that I go through fast stay in the pantry.
OhVenus_Baby@lemmy.ml · 2 pts · 2y
Any flours that touch raw meat gets bagged and frozen/ labelled dated. For later reuse. Otherwise no.
OhVenus_Baby@lemmy.ml · 1 pts · 2y
Came back months later and reliked my own comment. Lol I was like this person is exactly like my process. 😅😂
Zeppo@sh.itjust.works · 2 pts · 2y
It’s not a bad idea for flours in general as the oils will go rancid after a while at room temp, and rancid oils not only give an off flavor but are quite unhealthy to consume.
mrpibb@lemmy.world · 1 pts · 2y
The only flour we refrigerate is the America's Test Kitchen blend. Other flours I like to keep inside of tupperware but we do store in our cabinet pantry. I'm sure it's great to refrigerate if you have the space.