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How do you know when a flour has expired? If I keep them in the fridge or freezer do they last longer than the printed expiration date?

Vegan Holiday Showstopper Desserts for Everyone

Fran Costigan - Vegan Holiday Showstopper Desserts for Everyone

Recorded

This event was on December 6, 2022

Join Vegan Pastry Master Fran Costigan for an exploration of Holiday Showstopper desserts! Learn how to make the spectacular holiday log known as Buche de Noel complete with mushrooms and forest ‘dirt’ and how to make Baked Jelly Donut (Sufganiyot) for Chanukah. The Chef Fran way means making components ahead, a simpler shaped cake and variations for dietary considerations. Bring your questions and an appetite for some amazing holiday desserts. You won’t want to miss this event!

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Question

terilynn reese

How do you know when a flour has expired? If I keep them in the fridge or freezer do they last longer than the printed expiration date?

Answer

I went to the real. Authority on baking And that is Rose barrenbaum with this question and I'm lucky enough also to have Rose as a friend and if there's anyone here who isn't familiar with rose. She wrote The Cake Bible the The pie Bible the new cookie book, which is fabulous and is revising the cake Bible now and Rose said that General Mills told her. Years ago that flour really doesn't expire now but that she does keep whole grain flours. Holy flour in the freezer. I'm not using any bleached. AP flour and I use most of my recipes are at least a percentage of AP and whole wheat pastry flour. So I keep all of my flours in the refrigerator or freezer and I don't buy well during the lockdown. I bought I probably had 25 pound bags of flour. That was pretty unusual. But I divided them up and kept them really cold. flour can become rancid or a whole grain flour can become rancid and sometimes you can smell it and sometimes you can taste it but not always so I don't pay too much attention to the expiration date except to say that if I buy a bag flour, I do look at the expiration date. I don't think that's something to worry about if you buy your flours from a shop with a quick turnover. Reliable grocer or you know a good flour and get them right into the freezer when I get my flours nuts seeds oats flakes anything home. They go right in the freezer. And then I might switch them to the refrigerator.

Fran Costigan

Director of Vegan Pastry

FranCostigan.com

Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com.