Proper Storage of Whole Grain Flours

Expectation: That whole grain foods are dry, heavy and bitter.

As you know from reading my page about whole grains, one of the things that makes grains "whole" is the vitamin-rich germ. In refined grains, this germ (along with it's good fats, fiber and nutrients) is stripped away, leaving a finer flour.

The main reason why whole grain foods taste bitter is because they contain healthy oils that, once oxidized, can go rancid. This rancidity is actually the cause of the bitter taste that many of us associate with whole grains. Although it does not affect the safety or performance of the flour, the rancid germ has certainly affected the popularity. Don't let it stop you from baking healthier treats! In order to prevent this bitter taste, store whole grains in the refrigerator or freezer to minimize the oxidation.

Or, if you have a ton of time on your hands (and an electric grinder), you can grind your own flours just before you bake with them. Happy baking!