How to Store Flour in the Pantry, Fridge, and Freezer

Flour is the powdery result of grinding wheat, corn, rice, or seeds (or dried roots like cassava). It’s used in many different culinary applications, from baked goods like breads, cakes, and pie crusts to roux for sauces and airy batters. Most conventional flours are made from wheat kernels (or wheat berries), which consist of an endosperm, a germ, and a bran.

Flour spoilage usually occurs due to the degradation of the oils in the flour, which causes flour to go rancid. Exposure to moisture, heat, light, or oxygen can also lead to spoilage. A pest infestation, such as weevils, will make flour go bad. To protect flour from the elements and pests, store a bag of flour in a specialized flour storage container instead of its paper bag.

Flour that has gone bad will lead to baked goods that will not rise properly. Fresh flour does not have a distinct smell, but it will have a slightly sour, musty smell when it’s gone bad. It is best to only buy as much fresh flour as you need from the grocery store. Avoid buying extra pounds of flour unless you will use it quickly.

Follow these tips to properly store flour in your pantry or cupboard:

1. 1. Keep flour in an airtight container. The best way to store flour is in an airtight storage container in a dry place and in a dark place, such as a pantry. This will prevent the flour from light exposure, which can cause oxidation and an increase in heat. You can also store flour in a ceramic or stoneware container.
2. 2. Use oxygen absorbers and bay leaves. You can place oxygen absorbers inside the sealed container to prevent oxidation and extend the shelf life of the flour. Placing a bay leaf in the flour container will deter bugs.
3. 3. Label your flour container with its “best by” date. Remove your flour from its original packaging, place it in an airtight container, then mark the container with a date. Different types of flour have varying shelf lives. Whole-grain flour (such as oat, spelt, rice, and whole wheat flour) and gluten-free flour (such as cornmeal, almond flour, and buckwheat flour) have shorter shelf lives than white flour (such as all-purpose flour, bread flour, or self-rising flour). Whole grain flour tends to contain more natural oils, which spoil quickly. White flour will last three to six months at room temperature, depending on the surrounding temperatures. Whole grain flour will last one to three months at room temperature.

If you live in a warmer climate where the room temperature gets warm or high in humidity, it is best to store flour in the refrigerator or freezer. For long-term storage, use these food storage methods:

• Refrigerator: Store flour in an airtight container—such as a glass jar, plastic container, or an airtight plastic bag—to prevent an increase in moisture content. White flour can last up to one year in the refrigerator, and whole grain flour will last six months.
• Freezer: To store flour long term and to extend the shelf life of flour, freeze flour. For freezer storage, store flour in an airtight container or a resealable freezer bag, after pressing out all of the air (a vacuum seal bag is ideal). The freezer will kill off any pests that might grow in the flour. White flour can last up to two years in the freezer, and whole grain flour will last one year in the freezer.
• Use: If you keep flour in a cold place, let the cold flour come to room temperature before you use it; otherwise, it won’t rise. Only defrost what you need, if you keep defrosting and refreezing flour, it will go bad.

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