Storing Gluten-Free Flours

I am often asked how to store gluten-free flours and what their shelf life is.

1. It is recommended that all gluten-free flour be stored in a air-tight glass container, once it is opened.
2. Opinions vary on whether all gluten-free flour should be stored in the refrigerator. Considered the weather and how quickly you will be using it.
3. Chef Beth Hillson from Living Without Magazine,August/September 2013 issue recommends:
a. White Flours and Starches have very little oil, so they can be stored in an airtight container in the pantry for several months.
b. Whole Grain flours have more oil, so store them in an airtight container:
     In the refrigerator 6 months or     
     In the freezer for 9-12 months.  
              
     Example of Whole Gain Flours:
              Amaranth Flour
              Millet Flour
              Brown Rice Flour

              Quinoa Flour
              Sorghum Flour
              Garbanzo Bean Flour
 
c. Nut flours are very high in fat content and can go rancid quickly. Store in  an air tight container:  
      Examples of Nut Flours: 
              Almond Flour
              Hazelnut Flour
              Coconut Flour

   In the refrigerator 3 months or In the freezer for up to 6 months.    
 
 4. Chef Beth Hillson suggests always bringing your flour to room temperature before using.

Happy Baking!