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Why Does Flour Go Bad?

Does Flour Go Bad

Why Does Flour Go Bad?

Does flour really go bad? Flour is one of the few staple food ingredients that almost everyone uses, if not all of them. The only problem is that flour can lose its nutrients (and therefore nutritional value) very rapidly when it’s used in cooking, especially when refined.

Once you begin to use flour, your oven, cookware, and plates (even plastic utensils) will begin to smell musty or stale. Yes, flour will also go bad when you use it in cooking. After just a few months (or even less, depending on how you use it) you’ll notice a subtle change in the taste, odor, and texture of your baked goods, and it might even start to taste slightly gritty, dry, or even stale. If this happens to you, don’t panic! It’s very likely that your flour is actually already spoiled. And here’s the reason why:

First of all, let’s take a look at why flour actually goes rancid in the first place. When you begin baking, air bubbles are created, which causes the surface of flour to expand. The expansion of this surface causes it to swell, creating that slightly foul odor we associate with stale bread. If your flour doesn’t reach room temperature before it starts to go rancid, then it won’t have reached that rancid stage for quite some time.

You can avoid having this odor by choosing the appropriate alternative flours for your recipes. For example, I prefer to use almond flour in my breads and cakes, as almond flour is a little higher in starch than its counterpart, brown rice flour. By using alternative flours in these recipes, I also reduce the chances of my bread or cake developing “weevils”. Weevils are anything that develops when flour comes into contact with other materials, such as enzymes, protein, and starches.

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Another good reason to use white flour instead of brown rice flour in your baking projects is because white flour is actually easier to digest for people with diabetes. It’s been compared to sugar, which means that a lot of people with diabetes will be able to control their blood glucose much better if they use white flour instead of refined sugar. This is because white flour contains more carbohydrates, which means that it does not “lose” its carbohydrate content when it reaches room temperature. In fact, whole wheat flour tends to keep its carbohydrate levels more consistent. If you cook with white flour, you can actually cook with less oil as well.

Now, here’s the best reason why whole wheat and whole grain flour goes bad if stored in a pantry shelf or refrigerator for six months or longer: germs. As anyone with diabetes knows, being diagnosed with this lifelong condition entails constant monitoring of your glucose levels. You have to test your blood regularly and you have to eat only very carefully designed diabetic meals. Any flour that doesn’t remain freshly baked for six months is not likely to do your body any good.

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