poll: Storage Options

[jesse_the_k]

Once we've located the often-expensive ingredients we need for gluten free eating, we want to store them optimally. What’s your approach? Do you repack your purchases in your own containers? Do you keep stuff room temperature, or cold, or frozen?

Feel free to share any storage-related triumphs and disasters!

Poll #23088 Keeping it fresh

Open to: Registered Users, detailed results viewable to: All, participants: 3

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My Packaging Tools

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fabric sack/bag
0 (0.0%)

paper sack/bag
0 (0.0%)

plastic sack/bag
1 (33.3%)

ceramic/glass container
2 (66.7%)

Packaging LOW FAT flours: rice, buckwheat, oat, amaranth

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original
1 (33.3%)

repack in flexible
0 (0.0%)

pour into container
2 (66.7%)

Temperature for LOW FAT flours: rice, buckwheat, oat, amaranth

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counter/cupboard
3 (100.0%)

refrigerator
0 (0.0%)

freezer
0 (0.0%)

Packaging for HIGH FAT flours: almond, chestnut, coconut, cocoa

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original
1 (33.3%)

repack in flexible
0 (0.0%)

pour into container
2 (66.7%)

Location for HIGH FAT flours: almond, chestnut, coconut, cocoa

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counter/cupboard
2 (66.7%)

refrigerator
0 (0.0%)

freezer
1 (33.3%)

Packaging WATER-SENSITIVE flours: xanthan gum, tapioca, cornstarch

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original
1 (33.3%)

repack in flexible
0 (0.0%)

pour into container
2 (66.7%)

Temperature for WATER-SENSITIVE flours: xanthan gum, tapioca, cornstarch

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counter/cupboard
3 (100.0%)

refrigerator
0 (0.0%)

freezer
0 (0.0%)

Oooh! Let me tell you about ....

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