PJ, How long is the shelf-life of flours like Italian flour, or the Queen Quinevere flour or any of the "specialty" flours? I go through regular flour fairly quickly, so I don't really have an idea about these others that I might use less frequently. Thanks! These crackers are VERY tempting! Deede, most non-whole-grain flours (AP, cake, Italian, etc.) are good for a year or so at room temperature, longer tightly wrapped in the freezer. When storing at room temperature, add a bay leaf to the canister - it discourages pests. Whole-grain flours should be frozen if you're not going to use them within a month or so. Hope this helps - PJH

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