I wouldn't recommend rye flour, but rice flour is OK as a filler as is wheat flour. The soy flour is quite cheap usually. The more they are baked and dried out the longer they will last without any special care. Even an egg or two can be mixed in as it too gets baked, so they will not spoil quickly. Bake them at about 300 degrees or a little less. The dogs love crunchy stuff, good for their teeth. You can keep them in the fridge if you are really concerned. I have TWO freezers here and both are quite full. Rarely do I shop at the sup[ermarkets unless something is on sale really cheap. This week, boneless rib eye steaks (resturant quality) for $3.99 a pound. Boneless/skinless chicken breasts $1.69 a pound, but I have plenty of them already. Gotta start using some of my frozen broccoli, and yellow waxed beans from this last summer. Ive got about 5 or so gallon bags of each.

A combination of things has put an end to my bechamel days. First, the attempt to eat lower fat and calories, but also I have become increasingly sensitive to lactose, or something or other in what passes for milk these days. I was never a milk drinker and just don't use it enough to warrant getting raw milk, which I'm sure would help with the flavor and lactose issues. The last couple of times I have tried to make it I just wasn't satisfied and I think it has to do with the shelf stable milk I used, which is what I have on hand nowdays. I read the alternative recipes posted here with great interest. I find that mostly these days I just use a reduced liquid for my sauces, even pasta. Or just top with evoo and parm. or feta cheese.

You should toss it. However, strange observation. I'm incredibly sensitive the the flavor of peroxides. I've had bag of planters peanuts that were too rancid for me to eat, even though the expiration date was well in the future. (Btw one of the reasons Hubs are so tasty is they fry them in a mix including coconut oil, which is very oxidation resistant almost to the point of acting as an "antioxidant", and it helps to preserve the natural flavor of the peanuts) However I was making a lot of pizzas back around 2010/2011 and bought too much whole wheat flour, especially the KA white whole wheat. Some of it I froze, but I still have some that's now almost 3 years old. I do keep it in a snap-closed plastic container. That probably helps. But I still make pancakes using that, and I swear, there's not a bit of rancid taste at all. I've even smelled and tasted the raw flour to be sure. Nothing, zilch, nada. I think maybe the fact it's enclosed as well as the density of the flour limits the degree to which oxygen can get in there: oxidation require an oxygen molecule be around, after all. (Unless I were subjecting it to pure chlorine gas...but that's pretty uncommon in kitchens LOL)

Here are two interesting links I found about coconut oil. I'll quote from one of the articles below: "It was back in the sixties and seventies when some researchers tried to prove that saturated fats were dangerous and dreadful and should be avoided as much as possible. This made some people turn away from coconut oil, but now, the usage of coconut oil is gaining popularity once again as cooking oil. Let’s explore some of the reasons why this change has occurred...." "There are two types of cholesterol, namely, High Density Lipoproteins (Good Cholesterol) and Low Density Lipoproteins (Bad Cholesterol). While the Bad Cholesterol (LDL) gets deposited in the inner walls of arteries and poses a threat for your heart (in extreme cases, it can result in heart attacks), the Good Cholesterol (HDL) does just the opposite. It helps lower the level of Bad Cholesterol, provides energy and nutrition to cells, and benefits the body in a number of other ways as well. You will be delighted to know that coconut oil has some saturated fatty acids like Capric Acid and Lauric Acid, which raise the level of High Density Lipoproteins in the body, lowers Bad Cholesterol, boosts immunity and fights aging. They also increase the rate of metabolism and help shed weight." In my native country - India, the Southerners use a lot of coconut oil in their cooking and yet obesity or cholesterol is not a renowned diet related problem there from what I know. Yet, my family has never really used it for cooking and I also never did. Thanks to grainlady's periodic insistence on the use of coconut oil in so many recipes, I decided to a little research on my own. What I also learnt is that while too much may cause diarrhea, a little bit will certainly not hurt and edible grade Coconut Oil Is: · Anti-inflammatory · Antimicrobial · Antifungal · Antiviral · Improves nutrient absorption And there are over 80 uses listed on this page: - See more at: http://healthimpactnews.com/2011/80-uses-for-coconut-oil/#sthash.LVOFrmQq.dpuf There is also a weight wise recommended usage chart. Oh and by the way, I just bought my first bottle also, may not use it every day but will surely use it in baking. I wonder if anyone has ever used a few drops in homemade insecticidal sprays for plants? (did not find it in the list) A question for grainlady or anyone with experience - I have this honey wholewheat oat banana bread recipe (to be made next week) that uses apple sauce instead of oil, I wonder if adding a teaspoon of coconut oil will help the bread last a week or more? I usually make banana bread and store in the refrigerator on the second day itself (that does affect the taste) in order to make it last a week or more(and I don't like it cold so need to defrost before having). Here is a link that might be useful: Why is Coconut Oil So Special