Category:Baking ingredients

From Consumer Information

Whether you’ve just started baking with whole grains, or you’re a veteran grains-lover, listen up! I just can’t emphasize this enough: whole-grain flour, or cracked or flaked whole grains–any whole grain that’s NOT in its original whole berry (seed) form–needs to be stored in the freezer. Once a grain berry is cracked open, the oil in the germ begins to oxidize, giving the grain an “off” taste. It’s still perfectly bakeable; it just won’t taste as fresh as it might. To slow this oxidation process, wrap grains airtight, and store in the freezer, where they’ll stay fresh-tasting for several months.

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