The main problem with flour (even Vacuum-sealed) is that once ground, it starts losing nutrients. Instead of storing a lot of flour, I store the whole wheat berries, (which DO last a very long time) or other grains.
Baking SODA lasts for quite a long time, especially if vacuum sealed, but baking POWDER has a fairly short shelf life. You can make your own baking powder however, so it is always fresh. Here is the recipe:
1 teaspoon baking soda. 2 teaspoons cream of tartar. 1 teaspoon cornstarch (optional – use if storing the baking powder).
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