This is a great idea. I wonder, though, if any nutritional value is lost in the 200 degree heat of the products...Not being nit-picky, just curious..
I’m sure it may lessen it a bit..but it kills off the bugs and gets the moisture out so that it can tolerate the 15-20 years storage life in good shape.
It's always a good question to ask. If you think about flour, however, it's typically used in a product that is baked at 350 degrees or even higher, so it's kind of a moot point.
Some of us in my family are gluten free, and so we use a lot of almond, rice and coconut flour. Rice should be ok, but I am wondering if this will work due to the fat content of almond or coconut flour. Anybody have thoughts on this? The flours are ridiculously expensive, so I'd love to preserve my investments in these products.