There are so many different kinds of flour out there it can be hard to give general rules for the best way to store them long-term. It isn’t a one-size-fits-all solution! However, today, we will try our best and go through some general rules to help you keep any kind of flour fresh until you have had the chance to use it all.
Generally, the best way to store flour long-term is to maintain proper temperature, avoid moisture, and have a decent airflow. Flour should be stored in airtight containers that protect it from pests, moisture, and extreme temperatures.
But why would you want to store flour long-term? Well, long-term storage benefits include saving money by buying in bulk and reducing food waste since you won’t have to throw away expired or spoiled flour. Buying in bulk allows you to store only what you need while keeping the rest fresh for later. Plus, it’s less likely you will run out of flour without noticing!

Types Of Flour And How To Store
How to store flour long-term will depend on the type of flour you have. For large amounts of wheat grain-based flours, these are often okay when kept well sealed and in a cool and dry place. However, high-fat nut-based flours have a shorter shelf life and should be frozen when storing them long-term. Some examples of common flours and their storage methods are:
- All-purpose flour: Versatile and soft; needs a cool, dry pantry area in airtight containers or zip pouches.
- Whole wheat flour: Highly nutritious and dense; needs an airtight container and a cool, dark place in the fridge or freezer for long-term storage.
- White wheat flour: Contains germ, bran, and endosperm; store in zip pouches in a cool, dry place to prevent rancidity.
- Cake flour and pastry flour: Best for baking cakes and pastries; store in stone or glass containers in the freezer or cold storage for longer shelf life.
- Coconut flour: Light and nutty; store in airtight containers in the freezer for long-term storage.
- Almond flour: Rich yet light; store refrigerated for optimal freshness or in the freezer for long-term storage.
Ideal Storage Conditions
For almost every kind of flour, there are some general rules to follow when looking at the ideal storage conditions.
1. Store your flour properly in an airtight container to maintain its quality. Keep it in a dry and dark place like a pantry, away from light exposure that can cause oxidation and heat buildup. Ceramic or stoneware containers are also suitable for storage.
2. Preserve the freshness of your flour by using oxygen absorbers and bay leaves. Add oxygen absorbers inside the sealed container to prevent oxidation and prolong the flour’s shelf life. Tossing in a bay leaf will help ward off any unwanted bugs.
3. Maintain good organization by labeling your flour container with its “best by” date. Transfer the flour from its original packaging to an airtight container, then mark it with a date. Different types of flour have varying shelf lives. Whole-grain and gluten-free flours have shorter shelf lives compared to white flour. Whole grain flour, rich in natural oils, spoils quickly, while white flour can last three to six months at room temperature.
4. All flours can be frozen, and this will greatly extend their shelf life. However, it may not be practical if you don’t have much freezer space. Therefore, freezer priority should go to high oil nut flours and whole grain flours.
Packaging for Long-Term Storage
Some containers are superior to others when choosing your vessel for long-term flour storage.
Both glass and plastic containers are suitable options. The crucial factor is that the container is airtight and sturdy. Some bakers may prefer plastic containers to avoid the risk of glass shattering, while others may opt for glass containers due to their durability.
One highly recommended method for long-term storage (over 3 months) is to use Mylar bags with oxygen absorbers. This approach ensures reliable preservation and prevents spoilage.
Another effective method is using airtight containers, which can extend the shelf life of flour to approximately 6-10 months. By transferring your flour from its original paper package into an airtight container, you can significantly prolong its freshness. However, there is a possibility of insect eggs being present in the flour when you purchase it. To prevent any infestation issues, consider taking precautionary measures such as freezing the flour before storage to eliminate any potential eggs.
If you have adequate freezer space, freezing flour is an excellent long-term storage solution. Frozen flour can remain fresh indefinitely. When using frozen flour, it’s important to allow it to reach room temperature before use. Be mindful of condensation during this process, as flour can absorb moisture from the condensation. To prevent any moisture-related issues, keep the flour sealed in its airtight and watertight container, allowing condensation to collect outside the container instead.
Best Location For Long-Term Flour Storage
The best location for long-term flour storage is the freezer, probably followed by a cook, dry, and dark basement. But everyone has a different situation, so here is how to store flour in the most popular spots:
- Pantry: This is the most common place to store flour. It’s usually cool, dark, and dry, which is ideal for flour storage. If you have a hot and humid pantry, you need to find somewhere else to keep your flour.
- Kitchen Cabinets: If your pantry is full or you don’t have one, kitchen cabinets away from the stove, oven, or dishwasher (to avoid heat and moisture) can also be a good option.
- Basement: If you live in a house with a basement, this can be a great location for storing flour, especially if you buy in bulk. Basements are typically cooler and darker than the rest of the house.
- Refrigerator: For long-term storage, the refrigerator can be an ideal place. It’s cool and dark, helping to extend the shelf life of the flour.
- Freezer: Similar to the refrigerator, the freezer can be used for even longer-term storage. Just ensure the flour is sealed tightly to prevent moisture from getting in.
Regardless of location, the area must be clean and free from pests. Flour should also be stored separately from strong-smelling foods or substances to prevent it from absorbing odors (which it does very readily!).
Mylar Bags And Oxygen Absorbers In Flour Storage
If you’re looking to store flour for an extended period, whether it’s months or years, one of the best solutions is to use oxygen absorbers with Mylar bags. Mylar bags are made from a unique material that acts as a barrier against moisture and oxygen.
Oxygen absorbers, which are small packets containing iron, effectively capture and trap the oxygen in a package. By placing oxygen absorber packets into the bags or containers along with the flour, you can ensure that the oxygen within the container is absorbed, preventing spoilage due to oxidation. This lack of oxygen eliminates the possibility of insect eggs hatching, which is a bonus!
When stored using this method, white flour can maintain its quality for a supposed span of 10 to 15 years, though I have not tested this theory!
The Pros and Cons of Freezing and Refrigerating Your Flour
If you are trying to figure out whether or not you want to freeze your flour for peace of mind, a pros and cons list might help you to decide if it is worth sacrificing the freezer space.
Advantages:
- Storing flour in the fridge extends its freshness to a year, while the freezer allows up to two years of shelf life.
- Freezing kills any insect eggs that might be present in the flour, meaning your flour will not become infested with bugs.
- Refrigerated flour is shielded from oxidation, preserving the flavor and nutritional content.
Disadvantages:
- Must be kept separate from items that could absorb its aroma or cause spoilage.
- Requires storage space.
- Defrosting may be necessary.
- May lead to the flour clumping from condensation.
Signs of Flour Spoilage
If your flour is infested with pantry bugs, contains large wet clumps or mold or has an off smell, it’s considered bad and should not be used. Fresh flour typically has a neutral or slightly sweet odor, while nut flours may have a nutty aroma. Any rancid, musty, or sour smell indicates that the flour has deteriorated and is no longer suitable for use.
As time passes, stored flour tends to decrease in quality. Refined flours, such as white, all-purpose, or cake flour, tend to deteriorate slower than unrefined flours like whole wheat or rye, as well as nut flours. To assess the quality of your flour without using it in a recipe, simply give it a sniff. An unpleasant rancid or musty smell, common in whole wheat and nut flours, suggests that the flour is past its prime, and it’s advisable to open a new pack. While rancid flour won’t necessarily harm you, the altered smell and flavor will affect the taste of whatever you use it in.
There is an exception – if your flour smells exactly like another food product that has been stored nearby, it is likely safe to use. However, be aware that the change in odor may still impact the taste of your dish.
Flour is prone to attracting pantry pests over time, too. If you find any signs of life, such as bugs, in the bag or container, it clearly indicates that the flour is no longer usable. It is also advisable to check other nearby food items, as pantry bugs can quickly spread.
Moisture is another factor to consider. Flour readily absorbs any moisture it comes into contact with. If it becomes moist, it can form clumps that may eventually become mold or other organic growth. Even if you only spot a small fuzzy island or a more significant presence of mold or wet clusters in the bag, the flour is no longer safe for consumption.
If your flour appears visually fine and has a normal smell, it is most likely safe to use, even if it’s past the printed date by a few months (or years in the case of white flour).
However, using slightly stale flour could impact the flavor of the dish you’re cooking or baking. It could also mess with the rise or texture of your bake, mainly if you are using older self-rising flour.
Rotating Your Flour Supply
Rotating your food storage is a simple concept that involves consuming the oldest food items from your storage first, following a first-in-first-out system. By doing so, you ensure that your food doesn’t go bad as you consume it before it reaches its expiration date.
To do this with flour, you need to place the new flour in a separate container, label it with the best-by date, and store it behind or under the current batch you are using. If you have finished the pack and have a new supply of flour, wash out the container and allow it to dry thoroughly before placing the fresh flour in.
FAQs
There are so so many if you include nut flours, flours made from apples and potatoes, and even crickets! I think there are well over 60 different kinds.
I freeze my new bag of flour for two days to kill any bugs or eggs that may be in there, then transfer it to a super airtight container in the pantry. This usually works a treat!
It is! You basically just need to pulverize the grain or dried whole product of the kind of flour you want to make and sometimes sift it a few times. Or, you can mill your own. Remember that homemade flour has a much shorter shelf life of only a couple of weeks.
Leave a Comment