Tuesday, February 8, 2011

organizing my gluten-free flours

My bins have arrived!

I looked long and hard to find a good way of storing my gluten-free flours. I naturally wanted Tupperware because that's what I've used all my life. But its expensive. Really expensive. So I kept researching and ended up with Cambro square containers in 4qt and 2qt.  I think these are the same ones that Alton Brown uses on "Good Eats" (my favorite cooking show - if you haven't heard of it you really need to check it out). 

Amazon has Cambro containers, but the best price I found was from a company called The Webstaurant Store. If you're going to go that route (and I highly recommend you do), you have to purchase the lids separately.  Lucky for me, the lids for 2qt and 4qt containers are the same.

The flours/items I put in my 4qt containers are brown rice flour, almond flour, quinoa flour, corn flour, rice bran, brown rice, quinoa and sugar.  I use 2qt containers for cornstarch, potato starch, sweet white rice flour and a brown rice flour mix I use for baking.

Another change?  I'm putting my flours in the freezer now - something I've never done. I just have to plan ahead and remember to take them out about an hour or so before I want to use them - they need to come to room temperature first.

I also realized that I forgot containers for my gluten-free oats and tapioca flour too. I'll get truly organized here one day. Going gluten-free is really a whole new ballgame. Especially for someone like me who isn't really that into cooking and baking. But I'm slowly getting there.

1 comment:

  1. I found you through googling organizing gluten-free flours since it is a run-away train for me, and I just wanted to say thanks for the great tips!