Gluten-free all-purpose flour blends are a convenient option for gluten-free bakers since they contain an optimal blend of different gluten-free flours and starches. What’s the best way to store this type of flour, though?
The best way to store gluten-free flour blend (all-purpose) is in a tightly sealed container in the freezer. You can store it at room temperature as well, but freezing is highly recommended for prolonged shelf-life.
Keep reading for all of the tips and tricks on how to best store gluten-free all-purpose flour!
What is gluten-free flour blend (all-purpose)?
All-purpose gluten-free flour blend is a blend of gluten-free flours and starches that is meant to be used in a variety of gluten-free recipes, from breads to muffins and more. Just like regular all-purpose flour made from wheat is versatile, gluten-free all-purpose flour blend is meant to be versatile and produce ideal results thanks to a specific blend of different flours.
The specific ingredients in gluten-free all-purpose flour blends vary among manufacturers, but here is the list of ingredients for Bob’s gluten-free all-purpose flour blend:
- Garbanzo Bean Flour
- Potato Starch
- Tapioca Flour
- Whole Grain Sorghum Flour
- Fava Bean Flour
Some types of all-purpose gluten-free flour blends might be called 1:1 flour blends, indicating that you can use them in place of regular all-purpose wheat flour in a 1:1 ratio.
What is the best way to store gluten-free all-purpose flour blend
Gluten-free all-purpose flour blend should be stored in a tightly sealed container in a cool, dry place. It should be good until its best-by or use-by date when sealed, and once opened its shelf life is around 3-6 months.
If you want to get more use out of your gluten-free all-purpose blend flour, consider storing it in the fridge or freezer to get a longer shelf life – 6 months and up to one year for the fridge and freezer, respectively.
Factors that influence gluten-free all-purpose flour blend storage
Flour doesn’t last forever, and gluten-free flour blend is no exception. It has a shorter shelf life than regular all-purpose flour, so once you buy a new package you’ll need to store it properly to maximize its freshness and quality.
No matter how well you store it, expect gluten-free all-purpose flour blend to last until its use-by or best-by date stored at room temperature or one year in the freezer.
It’s important to store gluten-free all-purpose flour blend in a tightly-sealed container to preserve its freshness. If it doesn’t come in a resealable bag, avoid storing gluten-free all-purpose flour in its regular package once you open it. Optimal storage containers can include ziplock bags with the air removed or sealable containers like plastic or glass containers with locking lids.
Temperature & humidity
If you live in a very hot or humid climate, gluten-free all-purpose flour might spoil faster. Avoid storing gluten-free all-purpose flour blend in excessively hot or humid areas, which can cause the flour to go stale more quickly.
If you live in a hot and humid environment, the best place for your gluten-free all-purpose flour is the fridge or freezer!
Signs that gluten-free all-purpose flour blend has spoiled
Taste: The taste of gluten-free all-purpose flour blends varies depending on the types of flours used in the blend. Some gluten-free flours taste nutty, while others are more mild. If the taste of your flour changes over time or tastes bad (sour, bitter, etc) then it could be a sign it’s going bad.
Appearance: If gluten-free all-purpose flour changes in appearance over time (color changes, formation of large clumps, etc) then it might be time to replace it.
Smell: If your flour smells “off” compared to how it smells when it’s fresh, then don’t risk it ruining your baked goods – toss it and start with a fresh bag!
Gluten-free flour typically lasts longer when stored in the refrigerator or freezer. You can store it at room temperature as well, but it likely won’t last as long that way.
Flour stores well in plastic and glass containers. Whichever you choose to use, make sure it has a tightly sealed lid, which is the more important aspect of flour storage.
Gluten-free bread typically stores best in the freezer if you’re unable to use it within 2-3 days.