Let’s just say you were unable to resist the temptation of the bulk bin aisle, and you’ve arrived home with a half-dozen baggies filled with everything from quinoa flour to einkorn. These things happen, but not to worry, because you have plans — big plans! — for baking all sorts of wondrous things in the coming weeks.
Okay, you eager-beaver baker, you — do you know where you should be storing all your lovely bags of whole-grain flour until your schedule clears? Do you know why?
Why should I care about it being in an air-tight container? Because even in the freezer, the fats will react (slowly) with oxygen and become rancid. In an air-tight container, the oxygen level will eventually drop too low for the reaction to continue, thus preserving the flour for a longer time than flour stored in the freezer and constantly exposed to fresh oxygen.
On the flip side, whole grain wheat has a shelf live of over 30 years if properly prepared, sealed and stored. Just add a grinder for flour.
Fuck wraps. They taste bad, and Big Carb continues to lie to good, honest people by associating wraps with “light eating.” You think eating a wrap for lunch is healthy? You are wrong, chump, and I’d love you to fight me about it.
Forget “Fat free”, “Natural” or “Made with real fruit.” Food packages are covered in claims that make you think you’re buying something healthy, but many of those labels are useless to you, the consumer. Here’s how to tell the few helpful labels from their confusing brethren.