Quote:
Originally Posted by GGG
I would say from experience at least a year. Though towards the end of a year I find it doesn't rise as well and everything is denser. I'm sure humidity probably makes a big difference.
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I would never keep flour of any kind for a year.
You won't encounter a humidity problem in Calgary but flour goes stale just like any other food product. It will help if you keep the flour stored in a dark closet at an even temperature though. I certainly would not store that amount of flour in my kitchen where temperatures vary a lot depending on what baking and cooking you are doing. Cooler is better than warmer. However, I would not go as cool as a cold storage room because that would for sure expose the flour to more humidity.
I really don't see why one would make that amount of gluten free flour in the first place. It is not all that difficult to mix up and personally, I would want the freshest product possible.
Tell me, have you ever seen anyone go out of a grocery store with 8 large bags of flour?
There is a reason for that unless one has a large family, bakes a lot, or runs a commercial business.