Storing Whole Grains

Here is some useful info provided by the Whole Grains Council:

 

Safe Storage, Grain by Grain

Storage is quite similar across the board, but here are a few tips for specific favorites:

Whole Wheat Flour – airtight seal, freezer, 6 months
Store your whole-wheat flour in the freezer immediately upon purchase, either in its original package or in an airtight container or bag. The more finely ground the flour, the more quickly it will turn (but you can keep this from happening). When you’re ready to use the flour, let it sit at room temperature for about 15 minutes before using it.

Oats – airtight seal, freezer, 3 months  
Oat Flour – airtight seal, freezer, 2 months
Oats are a high-fat grain, so they have a slightly shorter storage life than others.

Cornmeal – airtight seal, freezer 4-6 months
Kernels or Popcorn – airtight seal, freezer, 1 year
Cornmeal is a bit more volatile than wheat flour, while corn kernels are more stable. Try to buy the meal from a source with high turnover. Depending on how often you open the package, cornmeal should last 4-6 months in the freezer. Kernels or popcorn, kept in airtight plastic or glass containers, should be safe in the pantry for a few months, or in the freezer for up to a year.

Rye Flour – airtight seal, freezer, 6 months
Rye flour can also be stored in the refrigerator for a shorter amount of time (4 months).

Spelt Flour – airtight seal, freezer, 6 months
Spelt berries can be stored at room temperature (in a cool, dark cabinet), but it’s also preferable to keep them in the freezer if you'll be storing them for longer periods.

Buckwheat Flour – airtight seal, freezer, 2 months
Buckwheat’s essential fatty acids are particularly volatile and can go rancid quickly once husked. It is best to use the flour within 2 months of purchase.

Barley Flour – airtight seal, freezer, 4 months
Barley, while packed with nutrients like selenium and manganese, is also a more volatile grain and susceptible to molds without proper storage.

Brown Rice – airtight seal, cupboard, 5-6 months; freezer, up to a year
Brown rice, having retained its germ, is more volatile than white rice, but it still has both a long shelf and freezer life.

Brown Rice Flour – airtight seal, refrigerator: 4-5 months; freezer: up to a year
Brown rice flour is surprisingly not much different than its whole grain, but you want to keep it cool.

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* These words above are not my own, but are those of the Whole Grains Council. For the original Whole Grains Council web page, click here.