? For Bread Bakers

mrsdanigirl8

I really don't like to use baking ingredients for longer than 6 months after I buy them since baking is really a science and you can sometimes ruin a recipe with an "old" ingredient.

That being said... I don't bake enough loafs of bread to go through the whole package of Vital Wheat Gluten within that 6 months. We bake bread about once a week and only use about a tbsp of gluten in each loaf.

How do you store your gluten and how long do you keep it? Do you use it for other things? TIA for any suggestions!

SapphyrEyes

Can you freeze it?  I just use regular flour when I make bread.