What’s the deal with cassava flour? This flour is not only Paleo-friendly and gluten-free, but it’s even suitable for Whole30, which is pretty hard to do! How do you store this unique flour, though?
The best way to store cassava flour is in a cool, dark place (preferably in the freezer) in a tightly sealed, airtight container.
For all things related to cassava flour storage, keep reading!
What is cassava flour?
Cassava flour is made from the cassava root, a tuberous root vegetable that is primarily produced in West Africa, tropical South America, and areas in Asia. Like other types of flour, cassava flour is made by drying and finely grinding cassava until it forms a powder.
Cassava flour is very popular among Paleo dieters and followers of the Whole30 diet. It’s not keto-friendly because it’s higher in carbs, though.
It’s also gluten-free and ideal for use in recipes that are meant for gluten-free flour – it’s not a great substitute for wheat flour in regular recipes without adjusting other aspects of the ingredients.
What is the best way to store cassava flour?
You should store cassava flour in a cool, dry place like a pantry or kitchen cabinet. Be sure to keep cassava flour in a tightly sealed container to keep moisture and oxygen out of the flour once it’s opened.
Unopened, cassava flour can last at least two years in a pantry or fridge, possibly even longer if it’s in the freezer.
Once you open cassava flour, expect it to stay fresh for around a year at room temperature, around 1-2 years in the fridge, and two years in the freezer.
After you open your bag of cassava flour, it’s best to transfer it to another container other than the one it came in. An airtight glass or plastic container works well, as do plastic storage bags with as much air removed as possible.
Factors that influence cassava flour storage
Time
The biggest factor that impacts the freshness and quality of cassava flour is time. If it’s been more than two years since you brought your cassava flour home, it’s not at its prime in terms of freshness and quality, so it might be time to replace it.
Container
Another factor that has a big influence on the storage of cassava flour is its container. If you store cassava in its original bag even after you open it, it’s not as resistant to spoiling as if you put it in an airtight container like a glass jar with a sealing lid, an airtight plastic storage container, or a plastic storage bag (like a ziplock) with as much air removed as possible.
If you want to get serious about extending the shelf life of cassava flour, putting it in a vacuum-sealed bag is the best way to keep oxygen out!
Temperature & humidity
If you don’t have big plans for your cassava flour, the best place for it is in the freezer, which extends its shelf life significantly. Freezing cassava flour not only helps preserve its freshness, but it can prevent any pests from making a home in the flour (here’s looking at you, flour beetles!).
If you live in an area that is hot or has high humidity, putting the cassava flour in the freezer can protect the flour from spoiling or developing mold since there is no humidity inside freezers.
Signs that cassava flour has spoiled
Cassava flour has a long shelf life, but it’s prone to spoiling eventually. If you’re wondering if cassava flour has spoiled, there are some signs to help you determine if it’s time to toss it.
Taste: Cassava flour has a neutral, slightly “earthy” taste. If it tastes bad, it might be spoiled.
Appearance: Cassava flour resembles all-purpose flour and is a fine white powder. If it becomes gritty or develops clumps, it could be a sign that it’s starting to go.
Smell: Cassava flour has a neutral, slightly subtle nut-like scent. If it smells sour, musty, or just plain bad, it’s likely time to replace it.
FAQs:
Refrigerating cassava flour can help extend its shelf life, but it’s not required. If you don’t store cassava flour in the refrigerator or freezer it should last a year (even if it’s opened) and up to two years when sealed.
Cassava flour isn’t suitable for low-carb diets like keto because it’s high in starch, a type of carbohydrate. Otherwise, cassava flour is ideal for gluten-free dieters and people with food allergies.
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