Denver, CO (PRWEB) January 07, 2013
The beginning of a new year is the perfect time to get organized, especially in a gluten-free kitchen. These tips from gluten-free cooking expert Carol Fenster save time and money because a well-organized kitchen is more efficient and proper storage of gluten-free ingredients limits spoilage.
Buy Wisely and Protect Gluten-Free Ingredients
Buy gluten-free flours, whole grains, rice, and legumes from reputable stores that have a high shelf turnover. Keep these items in food-quality storage containers with tight-sealing lids to avoid spills and deter pests. Label the containers with the date and contents so outdated items can be purged and their contents are easily seen at a glance.
Clean Containers Between Refills
Before refilling a canister of flour, first empty it and then wash and dry thoroughly. Why? Food at the bottom of a container can turn rancid or stale—even when topped by fresh layers—and can produce an off-taste in food.
The same holds true for gluten-free whole grains, says Fenster, the author of 10 gluten-free cookbooks. In fact, whole grains (and the flours ground from them) contain all three parts of the grain (the germ, endosperm, and bran) which means higher oil content which in turn hastens deterioration. Careful storage prolongs the shelf-life of these sensitive ingredients.
Choose Proper Storage Location
Store containers in dark, dry places away from heat or direct sunlight. Otherwise, a warm location or the hot sun shining on the containers causes moisture to build up inside, hastening spoilage. In fact, says Fenster, who blogs at
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