Yes. Flour will become rancid after a while, but 1 month will not be a problem. You should check to see if weevils have got into it. It does not mean you can't use it even then, but it should be sifted before use.
Yes - but only if you're desperate or as a last resort. The prospects will be better if the flour is unopened, has been stored in an airtight tin or in the fridge or freezer.
If you feel you must use it (and for human consumption rather than for dog or bird food) you might make a strongly flavoured cake like gingerbread. But really - it's a false economy. If the result tastes stale you will have wasted the other ingredients and the time and power it took to bake the cake.
Yes, it is considerably healthier than regular flour. In the past people used to ferment a lot of their foods since they stored longer. It is only recently when foods have not been fermented and are preserved artificially. I commonly make a fermented whole wheat flour pancake recipe which my entire family loves. You can also sprout wheat to make it healthier.
My long-term goal as a farmer is to make my farm part of a more healthy food system, where the food I grow helps to sustain my local community and the people in it. For the past three years, my family and I have been working to attain this goal by milling some of our wheat into whole-wheat flour and selling it retail.
I have used flour that was 2 years past the date. I made bred with it and it was fine. I sifted to make sure there were no weevils in it, and there were not so I used it. The bread was perfectly fine, and the yeast was way way past it's date as well. The vast majority of these dates have no value in fact. In deciding weather to use a product that is out of date you must use a little judgment, I could sift the flour so I knew that was OK, and I always proof my yeast so I had a good idea that would work as well.
Dated is the past tense of date.
Depends on what type but duram wheat pasta is one of the cheapest foods in Ireland anyway -------------------------------- No. You can make pasta by making a dough form an equal weight of OO (ie fine milled) flour with a whole egg. Shop bought (dry) past is made even cheaper from a simple flour water dough mix.
I wouldn't recommend it.More information:Although the purchase date is somewhat different than an expiration date, one should still use caution. Any food may lose flavor and nutritional value when past the purchase or "use by" date. All flours can go rancid if they get too old, and mealy bugs can be a problem in any type of grain product.
what s bowwow past
What is a date? No, I have no suggestion to this answer.
Take away the date of the past event from the current date.
It is likely not a matter of "Is it safe?" It is more a matter of will it rise as it should and will it taste as good as it should. The other issue that jumps to mind is ...make sure there are no bugs in the mix. Any item with flour in it has the potential to have small worms or moths in it. They were in the wheat when the was harvested. It probably won't hurt you, but realize it might not be as good as fresh and check from insects.
I read in a Weekly magazine that comes with the newspaper that the healthiest breads are (in order) 1: Pumpernickel 2: Sourdough 3: Rye 4: Wheat Don't know how reliable that is but is interesting as I have been eating just whole grains and thought that was the best..
The past tense of "is" is "was". The past tense of "whole" is also "whole" because it does not change in its past tense form.