Flour is a basic pantry item that keeps well if stored correctly. But you can’t just toss a bag in the back of your pantry and ignore it; you might end up with rancid flour or, worse, a bug infestation. While flour does prefer a cool, dark environment, an airtight container is also the best place for it to be stored. Flour should be frequently purchased in smaller quantities for the best flavor. However, for the best results, follow a few storage guidelines when you do have a good reason to stock up.
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How Long Can You Store Flour?
The flour will only keep for six months in its original paper bag. It can last between six and ten months if you put it in an airtight container. Mylar bags with oxygen absorbers are the best option for long-term storage.
Why Flour Goes Bad？
Flour can spoil if it is exposed to oxygen, light, moisture, or insects, just like any other dry food can. Here are some issues that might arise if you simply leave a bag of flour in your pantry and cause it to spoil.
Mold: Temperature changes or humidity can cause the flour to absorb moisture and eventually begin to mold. Prior to seeing the mold, you will be able to smell it.
Absorbing Smells: Like a sponge, flour can pick up smells from its surroundings. Do you have onions next to your flour? Consequently, the cake you make with it will also smell like onions. Flour in particular—or any other food, for that matter—should not be kept in storage. Near chemicals like cleaning products.
Oxidation: Oxidation happens when the nutrients in the flour come into contact with oxygen from the air and start to degrade. With whole-grain flour, this is a particular issue. Whole-grain natural oils will become tainted due to oxidation.
Insects: You can still get insects like weevils or moths even if you store your flour in airtight containers.
Six Best Ways To Store Flour For Long Term
Whether you prefer to keep flour in your pantry or don’t mind chilled flour from the freezer, there are a number of fantastic ways to store flour for a long time. You can increase the shelf life of your flour to the maximum amount if you take the proper precautions.
1. Original Packaging In The Pantry
The first option is to leave the flour in its original packaging – but don’t stop there.
If you’ve ever tried to open a flour package, you know how difficult it can be. You’ll probably end up with some rips, tears, and flour splatters on the floor. It’s a nightmare, and resealing the packaging is downright impossible.
There is only one thing that will result from all those nicks and tears: easy access to air, moisture, and even rodents. What should you do?
You can keep your flour in the original packaging, but you must place it inside a resealable freezer bag. Take out as much air as you can. Put it in the back of the pantry, where it will be dry, cool, and dark.
2. Airtight Container In The Pantry
The more advantageous choice would be to completely do away with the troublesome flour packaging and use airtight containers. I’ve been happy with my purchase of these containers ever since I bought them. They’re elegant and easy to use, and my flour (and other items) stay super fresh.
Simply pour your preferred four into the airtight container and close it. Like the resealable freezer bag, make sure to store the container in the back of the pantry where it will be cool and dark.
3. Airtight Container In The Fridge
There is nothing inherently “wrong” with storing flour in the pantry. It saves time and space, especially if you have an extra-large pantry like I do, and makes it simple to access smooth, ready-to-use flour.
However, pantry storage will offer the shortest longevity. So I suggest choosing the refrigerator if you won’t be using the flour within a few months.
The same containers that are listed above can be used. However, I favor using shorter, wider storage containers for fridge storage. They are less tall and lanky than the ones mentioned above, making it simpler to store them in the refrigerator.
It doesn’t really matter where you keep your flour; hang it on the side or put it in the back of the refrigerator. The main objective is to keep it away from liquids and ingredients with strong aromas that might potentially harm the flour.
4. Airtight Container In The Freezer
Although the freezer is superior, the flour will last longer. The freezer is the absolute best place to store any kind of flour, from all-purpose to almond and beyond.
Your go-to for freezer storage will continue to be an airtight container. And, much like the fridge, the only thing to really consider is keeping the container away from moisture and robust scents.
Before storing, double-check that the container is sealed to preserve freshness.
You can scoop flour out of the freezer much like you would from a pantry because the texture won’t change much. However, before using flour, let it warm up to room temperature. Your baked goods may be negatively impacted by too-cold flour.
5. Small Resealable Bags In The Freezer
My absolute favorite way to store flour long-term is in small, resealable bags in the freezer. I usually keep flour in quantities of one cup. That way, I can pull out exactly how much flour Before using it in my recipes, I need to let it thaw completely covered on the counter.
Not only that but storing in small bags frees up a lot of space in my freezer compared to using airtight containers. I don’t know about you, but my freezer is always full of appetizers, meat, and leftovers, you name it. Despite their small size, small bags can still easily fit inside my freezer.
6. Mylar Bags With Oxygen Absorbers
The use of mylar bags with oxygen absorbers is a less frequent but amazing method of long-term flour storage. These distinctive bags are made from a material that resembles metal and blocks oxygen, moisture, and light, all of which can contaminate your flour.
How Can I Tell If The Flour Has Gone Bad?
Always believe what your senses are telling you. If the flour smells “off,” discard it. Even though baking with it won’t make you sick, the results won’t be particularly tasty. Throw it away if you notice any bugs or signs of pests.
Conclusion
There are many long-term storage options for flour. Mylar bags with oxygen absorbers are less common but provide the most extended shelf life. The other option is to stash it in the freezer in an airtight container or resealable bag with an oxygen absorber inside.
How do you store flour for 2 years?
If you only expect your flour to last for two years, the best spot is in the freezer. Remember – you can opt for a big airtight container to house the flour or place it in one-cup increments inside resealable freezer bags.
Can you store flour for years?
When you use oxygen absorbers inside a resealable bag or airtight container, flour can last up to ten years and beyond. Using oxygen absorbers and mylar bags, flour can easily make it 20 years or more.
Can you use flour 2 years out of date?
If stored properly, flour can easily last two years beyond the “best by” date. Check for signs of spoilage, such as a musty or sour odor, discoloration, clumps, bugs, or an odd taste.
