A tip for low carb flours, especially ones with a higher fat content like nut flours—is that they must be stored with extra care. Once you've either opened the package or blended your own, store the remainder in an airtight container and place it in the freezer.

Stored in this manner, low-carb flours can last for up to a year, though you should always give it a whiff before adding it to any recipes. If it's gone rancid, it will noticeably smell off.

Take a photo or print this page so you can have this list handy whenever you are in the kitchen. 

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