Both containers are air tight and the flours look and smell fine, but... I'm just not sure if they're still okay to use. Does anyone know the lifespan of chickpea and soy flour? Do they go rancid, or otherwise bad? Googling has given me conflicting results. Thanks in advance!
If it matters, I only use these two kinds of flour for breadmaking.
(Cross-posted to several food-related comms.)