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Get the Flour Out of the Bag
Alternative flours are becoming increasingly popular with home bakers, whether or not they're following a gluten-free diet. Varieties made with whole wheat, brown rice and even green bananas can be healthier than traditional refined white flour, but they tend to spoil more quickly since they contain oil, which oxidizes when exposed to air (and eventually becomes rancid). Experts advise storing all flours in glass or airtight containers to deter pests; most whole grain flours will keep for one to three months at room temperature, or two to six months in the freezer.