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!

ARE GLUTEN-FREE BAKERIES ALL CREATED EQUAL?

The simple answer is NO!

In my opinion, the only truly safe gluten-free bakery is one that is 100% dedicated to baking only gluten-free products.  I believe there are 3 kinds of baking facilities we need to review, 100% dedicated facility, a shared facility that follows stringent protocol and those  facilities that may not know the how to properly maintain a safe gluten-free environment.

A gluten-free dedicated bakery or facility is one that only produces products made with gluten-free ingredients and does not ever use any gluten containing ingredients in the facility. There is no possibility of cross-contamination.

Bakeries or facilities that are not 100 % gluten-free, often share a physical space and/or equipment with products produced with gluten ingredients.  This may lead to cross contamination, unless stringent protocols are followed.

Many commercial facilities and small independent bakeries are extremely careful to avoid cross contamination and go through extensive steps to thoroughly clean the equipment and prep area before baking the gluten-free products:

According to The Gluten Intolerance Group (GIG), once flour is used in a facility, it can take up to 24 hours for the flour to settle out of the air and onto a surface. In order to avoid cross contamination, the facilities baking both gluten and gluten-free baked goods need to wait up to 24 hours between baking a gluten item and a gluten-free item. (GIG) For people with Celiacs & Hashimoto’s, even breathing in gluten can set off a reaction.  

The prep area must be scrubbed clean by a “wet cleaning system” before gluten-free products can be baked in the area. Employees cannot bring any gluten food items into the prep area such as; sandwiches, crackers etc. Utensils, tools, and any equipment used to bake gluten-free products need to be carefully stored, in order to avoid exposure to gluten. (GIG)

Not all small mom and pops bakeries are aware of the specific requirements needed to be completed, in order to maintain a safe, cross contaminated free environment for gluten-free baking.

I have come across some mom and pop bakeries that have decided to add gluten-free products in their product list. One in particular started baking gluten-free and dairy-free to increase their sales and knew very little about baking gluten-free and the seriousness of cross contamination. I spent some time talking to the owners, after finding an error on their label for gluten-free rolls. I purchased the rolls from a health food store. My husband loved them, so I went to the bakery to see what else they had.

Much to my surprise and horror, the bakery was filled with gluten products and has been around for many years. Just, being in the bakery made me nervous. They had a small shelf of a few GF products, so I talked with the person behind the counter, who happened to be the person who baked the GF products. I asked about the process they use to bake the GF items.  

Yes, they clean the equipment before baking GF.

Yes, they package the goods before starting to bake gluten items.

No, they do not wait any time between the baking of gluten and GF products.

Next, I asked the obvious question (if you are a GF consultant and a curious person) what ingredients do you use to bake the GF rolls. I realized there was a label on the package of GF rolls, I was holding, but by now I was getting a little concerned.  She kindly rattled off the ingredients. “PLEASE repeat what you just said!” I asked.  “Did I hear the word milk? There is no milk written on the label.” She responded, “There must be a mistake because I use milk to make these rolls.”

This set off a series of phone calls to the owner. At first, the owner denied using milk. By the end of the 2^nd phone call he said, “It is only a little milk, it cannot hurt anyone.” I was shocked and appalled. After we hung up, I wrote a long email to the owners and included several article and websites about dairy allergies and how a drop of dairy can kill someone with serious dairy allergies.

The 2^nd owner called me and we met. She had never heard of Celiacs and did not realize the cross contamination issues that could occur. She had not done any research on gluten issues or allergy related issues. The bakery was failing and she saw gluten-free products as a way to turn the business around. We spoke for a very long time and I gave her as much direction and places to find information as possible. They have since changed the label, use almond or rice milk and have tried cleaning up their act. I see their products in the local health food stores and hope the products are safe for those with food issues.

Many start- up GF bakers need to find a commercial facility where they can bake. Often they partner up with an already existing gluten baker and bake during the off hours. I am very cautious of these bakers because cross contamination possibilities. It is worth contacting these bakers and asking if the use are test kits to test the products for gluten content.  

Until there are stringent rules that can be monitored, it is the consumer’s responsibility to be aware of what they are purchasing and where they are buying it form. 

Please see my post on Dedicated Gluten-Free bakeries in Orange County, CA

Disclaimer:

Persons that are very sensitive to gluten or have other food allergies should review all information in order to make an informed decision

Gluten-Free Baking Hints

When I first started baking GF, I assumed it would be an easy transition but I was wrong. My GF baked goods came out either too moist, too crumbly, burnt and/or the flavors often tasted off.  I set out to find out the secrets to successful GF baking.  After many failed attempts, I started to get the hang of it. I love to bake and enjoyed the process of learning to create gluten-free baked goods. These suggestions can help you avoid some of the mistakes I made. Have fun exploring the world of GF baking.

1.  If you are converting a gluten recipe to a GF recipe YOU CANNOT directly substitute one, gluten- free flour, for a gluten flour. In order to have a success GF baked good, it will take a combination of GF flour, starches and gums. 
2. Gluten-free flours can lack nutrient and fiber, so learning to play around with healthier flours such as  almond, hazelnut, amaranth, quinoa, buckwheat, millet and sorghum flour  can add the fiber and nutrition that is lacking in white and brown rice flour.  Many of these flours have a distinct flavor, so use them as an addition to white and/or brown rice flour. For every cup of flour, I often substitute ¼ cup of one of these healthier flours. 
3. GF flours made from legumes or nuts such as almond flour or garbanzo bean flour need to go in the refrigerator after opening or it will go rancid. According to Beth Hillson of Living Without Magazine, (Aug/Sept 2013 issue): “Whole-grain flours, such as amaranth, millet, brown rice and quinoa “… need to be stored in the refrigerated (6 months) or freezer (9-12 months). Nut flours need to be stored in the refrigerator (3 months) or freezer (up to 6 months).  
4. Allowing the flours to warm to room temperature will help the equality of the end product.
5. All GF flour mixes need starch such as potato starch (not flour), tapioca starch or arrowroot. The ratio is usually 70% flour to 30 % starches. These starches are necessary for consistency and texture.
6. The recipes will need a gum product such as Xanthan gum (derived from corn) or guar gum. They can be used interchangeably in most recipes.  
   Most baking powder contains corn, so if you are avoiding corn you can purchase FeatherWeight Baking Powder by Hain Pure, which is corn- free. 
   Measuring all ingredients exactly is essential. You cannot eyeball the amount of flour, etc or the recipe will not come out as intended.    
7.  I have found that the pans you use can make a big difference in the quality of the baked goods.                                                                                                                                                                                                                                                                                    *Aluminum or tin pans allow the product to brown evenly by reflecting the heat away 
   for the product.
   *Glass pans conduct heat and will brown the product quickly, so the product will be denser. Reducing the heat by 25 degrees will help.
   *Non-stick pans also require a lower heat to prevent the product from getting too dense and dark.
8.   If you are using a cookie sheet, line it with parchment paper to prevent the product from sticking and the bottom of the cookies from burning.
    After your baked goods come out of the oven, remove them from the pan, as soon as possible, to prevent moisture from increasing and the item from getting mushy.
    GF baked goods can only be left on the counter for 24 hours. Putting it in the refrigerator changes the texture and moisture content. It has to be frozen, so I cut the items in individual sizes and use wax paper or parchment paper to divide them. This way you can take out one piece at a time.
    
9. Just a side note: GF flours are denser than gluten flours therefore have more calories.  
10. Please use the comment section to add any GF baking hints that you have discovered.                                                                                                 

                                 Baking is fun, so relax and enjoy the process.
 

             
                  

                           

For additional information about gluten-free baking visit:

Gluten- Free Goddess  (Gluten- Free Baking Substitute List)

Living Without Magazine  (Gluten-Free Baking Substitution List)

Living Without Magazine  (Gluten-Free Flours)

 An excerpt from Gluten-Free Living 101, A Step by Step Guide by Marian Z Geringer

 Disclaimer:

"Any person that is very sensitive to gluten or have other food allergies should review all information in order to make an informed decision"