I'm looking into starting to cook with cricket flour as a way to easily consume protein on the go. I'm currently considering various options such a smoothies, muffins and/or granola bars. However, I was wondering:
- How should I store my cricket flour?
- Does cooking baked goods with cricket flour mean I have to refigerate them?
- How long can I store baked goods in a sealed container at room temperature if baked with cricket flour?
Contrasting the answers to these questions with comparisons to regular flour would be appreciated to get a sense of the differences.