Gluten-Free Bread
Here’s a shocking reality check: most gluten-free breads don’t last more than a week unless they’ve been refrigerated or frozen. Unlike traditional wheat bread that can sit on your counter for days, gluten-free versions are basically ticking time bombs of staleness. These breads go bad so quickly and tend to dry out super-fast because they lack the preservative qualities that gluten naturally provides. Most grocery stores actually keep their stock of gluten-free breads in the freezer section to stay fresh on the shelves. Fresh gluten-free bread would simply go bad too quickly if left at room temperature. Even if you see those impressive shelf-life claims on some packages, once you’ve opened the package, it needs to be consumed in 2-3 days or refrigerated. The moment you break that seal, you’re racing against time.
Gluten-Free Flour Blends
Gluten-free food doesn’t usually have a long shelf-life, and flour blends are particularly vulnerable. The shelf life of gluten-free flour can significantly vary depending on the presence of preservatives and stabilizers used by different brands. Many gluten-free flour blends include whole grains and/or nut flours, and thus should be judged the same way as whole grain flours. Once opened, these specialty flours start degrading faster than you’d expect. Once opened, the shelf life is typically reduced to 6-12 months. While not inherently dangerous, expired flour can spoil or develop harmful bacteria if it has been exposed to moisture or contaminants. That bag of almond flour or rice flour blend you bought six months ago? It might already be past its prime, affecting both taste and texture in your baking.
Gluten-Free Pasta
You might think dried pasta lasts forever, but gluten-free versions play by different rules. Dry pasta won’t ever really expire, but it will lose quality over time – unopened dry pasta is good in the pantry for two years from the time of purchase, while opened dry pasta is good for about one year. However, gluten-free pasta made from alternative grains like rice, corn, or legumes can become more brittle and develop off-flavors sooner than wheat pasta. Pasta is made from a number of bases, such as wheat, legumes, and gluten-free grains, and while dried pasta has a long shelf life in the pantry, the texture quality deteriorates more noticeably in gluten-free varieties. A year after the expiration date the taste gets stale, but they aren’t going to make you sick. The real issue is that stale gluten-free pasta can become mushy when cooked, turning your dinner into a disappointing mess. Pasta does have a longer shelf life compared to other gluten-free items, but don’t push your luck.
Gluten-Free Oats
Commercially processed and uncooked rolled, quick, or steel cut oats will typically last at least 12 months, and up to 2 years if the package remains unopened or the oats are stored in an air-tight container. But here’s what most people don’t realize: unstabilized oats are oats that have not been steamed during processing, and therefore, have a reduced shelf life of about 3-4 months. Even though oats are a dry ingredient, they can definitely still go bad – while dry foods aren’t necessarily susceptible to mold growth, storage and outside factors can change that, and if oats are exposed to moisture, the growth of mold can occur. Temperature changes and moisture can significantly affect oatmeal’s taste, flavor and texture and cause it to spoil quickly – even if your oatmeal is kept in a package, temperature changes can produce condensation, causing the contents inside to rot or mold. Those certified gluten-free oats you’ve been hoarding? Check them more often than you think.
Gluten-Free Crackers
Crackers might seem indestructible, but they’re actually quite fragile when it comes to freshness. You should always place an opened bag of graham crackers in an airtight container to prevent moisture from seeping in – however, an unopened batch of graham crackers can still get stale in the bag they come in, and will typically stay fresh in your pantry for up to nine months. Gluten-free crackers, made from rice flour, corn, or nut-based ingredients, are even more susceptible to going stale because they lack gluten’s natural preservative properties. Once you open that package, you’ve got maybe a week or two before they turn into cardboard-textured disappointments. Once opened they will start to go stale unless you immediately reseal in an air tight container after taking what you need. The oils in alternative flours can also go rancid faster, giving your crackers an unpleasant taste that no amount of cheese can mask.
Gluten-Free Granola and Cereal
Oatmeal that contains other kinds of ingredients like dry milk or fruit can last anywhere from 4 months to 1 year, depending on the type of added ingredients and how it’s stored. This applies directly to gluten-free granolas and cereals that often contain nuts, seeds, and dried fruits. You’ll want to eat un-shelled nuts like almonds and peanuts within a matter of a few weeks to a few months – nuts and seeds typically have a high amount of oil in them and that oil will start to go rancid after a couple of months in your pantry. Signs of rancidity on a nut or seed include a grassy or paint-like odor and dark or oily appearance. That expensive bag of gluten-free granola with almonds and pumpkin seeds? It’s probably not as fresh as you think if it’s been sitting in your pantry for months. The combination of multiple ingredients with different shelf lives creates a perfect storm for quick deterioration.
Gluten-Free Baking Mixes
Pre-made baking mixes are convenient, but they’re also loaded with ingredients that don’t age well together. Self-rising flour, which includes leavening agents, should be used within 4 to 6 months due to the potential for the chemical leaveners to lose potency over time. Most gluten-free baking mixes contain similar leavening agents, plus they often include dairy powder, eggs, or other perishable ingredients in dried form. When a flour’s best-by date has passed, it may not rise as well and could affect the final flavor of baked goods – expired flour may compromise the end result of baking, and performance can decline, as the ability to rise may be reduced. The flavor can also be adversely affected, sometimes resulting in a stale or off taste, which may be noticeable in the baked product. That pancake mix from last year isn’t going to give you the fluffy results you’re expecting.
Gluten-Free Nut and Seed Flours
Almond flour and coconut flour are easily tested to see if they’re good to bake with: simply taste them – if they taste mildly sweet and nutty, they’re fine, but if they smell rancid and taste at all bitter, don’t use them. These specialty flours are particularly tricky because they contain high amounts of natural oils that can turn rancid quickly. The shelf life of whole grains is largely dependent on their fat content – heat, air, and moisture are the top three enemies of whole grains because the elements can negatively affect their healthy oils, which in turn can cause your grains to go rancid sitting in your pantry. For optimal freshness and longevity, place the nuts and seeds in a clear freezer bag and pop them in your fridge for up to a year. That expensive bag of almond flour you bought for one recipe? It’s probably already developing that telltale bitter taste if it’s been sitting at room temperature for more than a few months. Store these flours in your refrigerator or freezer to extend their life significantly.
