You should store almond and coconut flour in the refrigerator or, preferably, the freezer to prevent them from going rancid.
Why Refrigerate or Freeze?
Almond flour and coconut flour, unlike wheat flour, contain high levels of natural oils. These oils are prone to oxidation, leading to rancidity and a change in taste and smell. Storing them at cooler temperatures significantly slows down this process, preserving their quality and extending their shelf life.
Storage Guidelines:
- Refrigerator: If you plan to use the almond or coconut flour within a few weeks, storing it in an airtight container in the refrigerator is a good option.
- Freezer: For longer storage, especially if you won't be using the flour frequently, the freezer is ideal. Properly stored in the freezer, almond and coconut flour can last for several months without significant degradation in quality.
Best Practices:
- Airtight Containers: Always store almond and coconut flour in airtight containers to minimize exposure to air and moisture. Options include:
- Resealable freezer bags (squeeze out excess air).
- Plastic containers with tight-fitting lids.
- Glass jars with airtight seals.
- Portioning: Consider dividing the flour into smaller portions before freezing. This allows you to thaw only what you need, preventing repeated thawing and refreezing, which can affect the texture and flavor.
- Labeling: Label the containers with the date of storage so you can keep track of how long the flour has been stored.
- Thawing: When ready to use, thaw the flour in the refrigerator overnight or at room temperature for a few hours.
By following these storage recommendations, you can ensure that your almond and coconut flour stays fresh and maintains its optimal flavor and texture for your baking needs.
