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.
We bought some rice flour too and will be canning it. BUT I don’t think I would can the almond or the coconut..I think there’s too much oil in it and I’d be afraid it would go rancid. But I’m always up for learning that I am wrong about something.