— Kristin T. Østrem

So bacteria development and rice flour is something that people do worry about, but typically when you're putting it in a baked good, you're heating it up to the point where any of that bacteria development would actually be killed off. So you don't have to worry about that rice flour being in your baked goods, as long as it's baked to a proper temperature, it's gonna kill off any kind of bacteria that you would actually have in your bread products as well or your baked goods. Um, but just like any other kind of flour or baked goods you do, it has a shelf life. So once it reaches that shelf life, you might wanna, you know, get rid of it after it gets in that shelf life as well. But you shouldn't have to be too concerned about the bacteria development in the baked goods, as long as you bring it up to the proper temperature, it will kill off any of the bacteria development that would be in that rice flower.