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Hi there, This is my first visit here in yeeeears but I knew, if anyone would be able to help with this topic it would be you guys!
So I’m a stockpiler, I use the method the LDS church uses with the foil pouches and oxygen absorbers. So anyway, I stored about a year’s worth of flour a few years ago, thinking it would last about 10 years. Because it’s organic and obviously not refined enough to store as well as white flour, it’s gone bitter and sour.
I have HEAPS of it. Other than feeling sick that I’ve wasted so much food and money.. (and no see the sense in storing grain and having a grinding machine!) I’m wondering what to do with it.
Sounds like the oils have gone rancid
heres some tips on what to do with rancid flour.
Oh thanks Snags!!
Because they were being packed in an anaerobic environment I chose flour that had less than 10% oil content. They should have been fine.. but… never mind! Thanks so much for the link – my kids are still young enough to give away home made dough presents for christmas!! haha