<<Disclaimer: Verify this information before applying it to your situation.>>
 
> I understand that GF flours need to be stored in refer or freezer.
 
The issue of storage of flours in the freezer has to do with the oil content
of some flours and the possibility of spoilage.
 
Not all flours need to be stored in the freezer, these do:
Soy (except for defatted)
Corn Meal
Brown Rice
 
It is also a good pratice to store new flours in the freezer for 24 to 48
hours, this kills any insects that might be brought into the house.  The
logic is that you might see the dead insects before using that batch and
freezing prevents a spead to other flours, rice, etc.
 
A few months ago, there was a List discussion on ways to control insects
that might invade your flours at home.
 
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Michael Jones ([log in to unmask]) Orlando, FL USA