I never have and never had an issue…but many of the packages say to put in fridge after opening.
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It’s not a bad idea for flours in general as the oils will go rancid after a while at room temp, and rancid oils not only give an off flavor but are quite unhealthy to consume.
I freeze high-oil-content flours like almond and flax, and the ones I use less often. Those that I go through fast stay in the pantry.
The only flour we refrigerate is the America’s Test Kitchen blend. Other flours I like to keep inside of tupperware but we do store in our cabinet pantry. I’m sure it’s great to refrigerate if you have the space.
Any flours that touch raw meat gets bagged and frozen/ labelled dated. For later reuse. Otherwise no.