Thursday, July 8, 2010

Storing Gluten Free Flours

Any of you who have ever baked gluten free know what a pain it is to store all the flours needed. There are a million different possibilities and it seems that every recipe calls for a different blend of different flours. I realized one day that I was rarely baking simply because I did not have the needed flours on hand or because it was too much of a pain (and too messy) to get out all those flours. So I made some changes.

My first change is that I try to only make recipes that call for the flours I have on hand. I am not willing to buy Aramanth flour for one recipe and find out that I don't like it anyway. It's too expensive and having all the different flours clutters up my cupboard anyway. I keep on hand

*I make Jules' flour mix myself, but I like to make it in bulk and keep it in the cupboard. That way it's always ready since it is my go-to flour mix. It's also the reason I have most of the flours I do stock. It takes six of the ones listed to make the mix.

For some reason most gluten free flours either come in a narrow box or a cellophane bag. I can't get a measuring cup in and out of them and they make a huge mess all over the counter. I bought the store brand equivalent of Gladware in a large flat size. One that could hold an entire box or bag of flour, still fit on my shelves and that I could get a measuring cup in and out of. I got a couple of larger ones for things like my flour mix. I usually make a double batch at a time and I wanted it to all fit in one bin.

They stack up great in my cupboard and I can tell at a glance which flours I need to buy more of if I'm headed to the health food store.

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