Refrigerate Keto Flours

flour
tips
#1

I figure I’m not the only one who didn’t realize this, but it’s recommended (on the packaging at least) to refrigerate those keto flours after opening. By that I mean things like: Almond Flour, Chia Seed Flour, Flaxseed Flour, (Chia-Flaxseed Flour), etc.

This makes some sense since those things all have fat, and fat can degrade and go rancid over time (refrigeration slows that usually), I just never thought about it myself as it’s not common to refrigerate wheat, rice, corn flour, and I’ve never heard anyone mention it.

How quickly will it deteriorate otherwise? I don’t know. Will it be safe weeks later anyway? Probably, I’ve used the stuff weeks later without personally getting sick from it or anything, it just might be that the quality has degraded somewhat or it won’t last months.

(eat more) #2

i’ve always stored my coconut flour in the freezer

#3

I go for the freezer too.

(Jan) #4

Never thought about it. Makes sense! Thanks!

(Carol E. ) #5

You nailed it! :blush:

The unsaturated fats in these flours are sensitive to oxidation (going rancid) from exposure to heat, light and air. This is especially true for flax and chia.

Best case scenario is to grind flax from the seeds per use or in small batches. Depending on your use, it may not be necessary to use chia in the ground/flour form as the seeds form is digestible.

(Arlene) #6

I buy whole nuts and seeds, then grind them as I need them. This is especially important for flax, and it’s so easy to grind in a little $10 coffee grinder. Any nuts should be bought in small quantities, as these start going rancid after they’re shelled. You have no way of knowing when these nuts were shelled. You certainly have no idea how much time has passed since a nut or seed flour was ground and then shipped to your store. Bottom line, if you’re concerned about rancidity, grind your own flour.