Wholesale Club or Russell Foods. That's where I go if I need one and don't want to wait on a supplier to deliver it. The pic posted in the OP likely held mayonaise or something and is just being re-used, those containers don't last much more than a year of use before they start to warp and crack so I recommend these ones. Think they carry sizes 2L up to 20L. Cambro brand, would have lids too.
They'd also have bins if you'd prefer. Sizes generally 12" x 18" x 6" or 12" x 18" x 9". Maybe some of the shallower ones too.
Wholesale Club
South Store 222 - 58th Ave S E
North Store 2928 - 23rd St. N E
Russell Foods
5707 - 4th St. S.E
Can try online but most sites won't ship to Canada
Last edited by btimbit; 05-19-2014 at 04:53 PM.
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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.
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.
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It doesn't. Certainly not on the scale people would have you believe. The amount of people I run into that are on a "Gluten free diet" don't even understand wtf gluten is.
Celiac disease effects what, 0.5% of people? (1 in 200 iirc) the rest are just hipsters and idiots following a food trend. Like I said, I actually miss the vegetarians. And the saturated fat nazi's.
Last edited by btimbit; 05-19-2014 at 05:48 PM.
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Will there ever be an "extra gluten" phase, because I can get on board with that. #### I love gluten. I don't know what it is, but I know that foods that are supposed to have it taste like ass without it.
It doesn't. Certainly not on the scale people would have you believe. The amount of people I run into that are on a "Gluten free diet" don't even understand wtf gluten is.
Celiac disease effects what, 0.5% of people? (1 in 200 iirc) the rest are just hipsters and idiots following a food trend. Like I said, I actually miss the vegetarians. And the saturated fat nazi's.
This isn't really fair. The article linked shows that while there may not be a link between gluten and traditional gluten-sensitivity symptoms (bloating, gas, etc) there did seem to be a link between FODMAPs and those symptoms. And a large source of FODMAPs are in foods that contain gluten, such as breads.
Bottom line - non-celiac people can experience improvements when adopting a gluten-free diet, though maybe not because of the absence of gluten. Don't label them all as "hipsters and idiots". With this study, maybe they can better target the foods that cause them discomfort.
This isn't really fair. The article linked shows that while there may not be a link between gluten and traditional gluten-sensitivity symptoms (bloating, gas, etc) there did seem to be a link between FODMAPs and those symptoms. And a large source of FODMAPs are in foods that contain gluten, such as breads.
Bottom line - non-celiac people can experience improvements when adopting a gluten-free diet, though maybe not because of the absence of gluten. Don't label them all as "hipsters and idiots". With this study, maybe they can better target the foods that cause them discomfort.
I didn't read the article I'm going off of other articles and years of working with food.
You clearly underestimate the amount of idiots out there requesting gluten free meals when it isn't necessary, just because they think it's healthier. Yes there's people out there that shouldn't eat gluten, I'm not claiming otherwise . But the amount of healthy people that choose to eat less gluten when it isn't medically required is staggering, unnecessary, and stupid.
I didn't read the article I'm going off of other articles and years of working with food.
You clearly underestimate the amount of idiots out there requesting gluten free meals when it isn't necessary, just because they think it's healthier. Yes there's people out there that shouldn't eat gluten, I'm not claiming otherwise . But the amount of healthy people that choose to eat less gluten when it isn't medically required is staggering, unnecessary, and stupid.
Fair enough. If you work in the food industry, you would definitely have a better view at how often gluten-free meals are requested. I was just responding to your statement that anyone who isn't celiac is an idiot for going gluten free.
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Wholesale Club or Russell Foods. That's where I go if I need one and don't want to wait on a supplier to deliver it. The pic posted in the OP likely held mayonaise or something and is just being re-used, those containers don't last much more than a year of use before they start to warp and crack so I recommend these ones. Think they carry sizes 2L up to 20L. Cambro brand, would have lids too.
We purchased a bunch of them new when a friend of ours did an order, but we need something more immediately available. Will look into those ones, I like the fact that they are clear.
Quote:
Originally Posted by redforever
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.
It costs less than half of what it costs normally us to buy large bags of the flour ingredients, so even if half goes bad we have saved the hassle of having to go buy new stuff every couple weeks. It is also being shared with multiple families, hence the need to have it separated into appropriate bins.
You might be right though, and if we don't end up being able to use more than half of it, we likely won't repeat the purchase, or find more people to share it.
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Ya but this is gluten free, clearly, taste and rational thought is not a consideration.
Exactly my thoughts. I don't care what it tastes like if it goes bad, it isn't for me.
I have a piece every one and a while if we run out of regular bread, and it is really good by gluten free standards, but I wouldn't eat it if I had an option.
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Where i live there is a farmer supply outfit that has many food grade pails for sale. Maybe have a look at UFA or some similar business. The ones i bought are the same in OP's pics
