In recent months, I've started using vital wheat gluten in making bread. I'm a big fan, it really does a good job.
But I only use half a tablespoon in a white loaf, so a bag lasts for a while. The bag I have is still half full, and says Best Before May 2024.
What I'm asking is: what happens to it beyond the Best Before date? I notice it's not a Use By. Is it like flour, where you have to check for weevils if it starts getting old? Or is it like yeast, becoming less effective over time?
(Please, I'm only looking for an answer from people who have experience of this, I'm capable of doing a five second googling for myself but I'd prefer expert advice.)
Store it in the fridge. Dry ingredients are usually fine unless they draw humidity or have pests. Flours often have some pest eggs naturally, and I would imagine the gluten does too. Baking kills them, of course. But they generally won't hatch in the fridge.
@RolloTreadway It’s primarily protein, so keeping it from heat, light, and moisture/humidity will help longevity. Personally, I keep mine in a ziplock bag in the freezer (yeast as well). I’ve had it there for longer than I can remember with no issues.
@RolloTreadway I don’t have the answer but replying as I’d be interested if anyone else does. I had the same dilemma. I was using wheat gluten in certain breads. In the end I decided to bin it as it was well past its BBE, more than yours. I was worried about it going rancid like some flours do. No weevils that I could see though.