Over time, I realized several of the flours I kept on hand I either didn’t use or didn’t really need. I decided to clean out (or use up and not replace) what I felt I didn’t need or didn’t use. I still have yet to notice any negative symptoms from the consumption of barley and rye, so I decided to make rye flour a part of my supply. It’s delicious and works great in pancake and single-serving bread recipes! I found myself with some extra empty containers for which I’ve found other uses.
Here is a picture of my current flours/sugars/xanthan gum and the counter area where I keep them. I love the extra space that I have now and that things are simplified with fewer flours to have to worry about keeping on hand!
Here’s a link to the updated post, My Essential (Almost) Gluten Free Flours/Blends.
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