When Does Amaranth Flour Go Bad? 

Gone are the days when the only type of flour you had to choose from was a version of wheat flour and hello, alternative and gluten-free flours!

Amaranth flour is a particularly popular gluten-free flour, but you might be wondering how to store it, and does it go bad?

Once opened, amaranth flour should last around two months when stored in the pantry and four months when stored in the freezer. 

If that seems short, it’s because it is – amaranth flour doesn’t last as long as wheat-based flour. We’ll explain how to best store your amaranth flour to get the most use out of it (and more) in this article!

What is the shelf life of amaranth flour?

Amaranth flour (a gluten-free flour) has a shorter shelf life compared to traditional wheat flour like all-purpose flour and whole wheat flour. Don’t worry, there are plenty of ways to extend its shelf life, which we’ll get to soon! 

Amaranth flour also has a shorter shelf life compared to whole amaranth (not ground/milled), which is important to note if you want to make your homemade amaranth flour. 

The shelf life of store-bought amaranth flour will vary slightly among brands, especially depending on when it was produced and how long it was sitting before you brought the package home. You can always check for an expiration date or “use by” date on the package to be sure!

According to the Whole Grains Council, amaranth flour will last around two months in your pantry, which is where most people tend to keep flour. It will last up to four months if stored in the freezer, which is the ideal place to store amaranth flour!

How long does amaranth flour last after opening?

The guidelines from the Whole Grain Council of 2-4 months don’t specify if it’s for sealed or unopened flour. We assume that means that amaranth flour is good for 2-4 months once it’s opened and that its sealed shelf life is the expiration or “best by” date printed on the package!

Here’s a handy little table to summarize amaranth flour’s shelf life, which we compare to whole amaranth seeds if you’re a DIY flour-maker! 

	Pantry	Fridge	Freezer
Amaranth flour – SEALED	“Best by” date on the package	“Best by” date on the package	“Best by” date on package
Amaranth flour – OPEN	2 months	Likely 2-4 months	4 months
Whole amaranth (berries or groats)	4 months	Likely 4-8 months	8 months

Source for pantry/freezer info: Whole Grains Council

Can you use amaranth flour after its expiration date?

If you’re in the middle of making a recipe with amaranth flour and you realize yours is past its expiration date, what should you do? 

If it’s only slightly past the expiration or use-by date, it’s likely fine to go ahead and use the amaranth flour. However, if you use amaranth flour significantly past its expiration date, it’ll likely take on a bitter taste, so it’s best to stay as close to the expiration date as possible.

How to tell if amaranth flour went bad

The main way you can tell if amaranth flour goes bad is if it has a bitter taste and doesn’t smell right. How should amaranth flour smell, you might ask? It should have a slightly sweet and nutty scent!

Some people have described old amaranth flour as having a “musty” smell, so definitely throw it out if it smells musty and not nutty/pleasant.

What’s the danger in using amaranth flour after it’s gone bad?

Flours have “best by” and expiration dates that impact their quality, but rarely is using old flour a cause for concern health- and safety-wise. Flour is low in moisture, which is one thing bacteria need to grow and thrive. 

That means that even though there’s really little danger in using old amaranth flour, it’s better to replace it with a fresh batch so you can get the most out of it taste- and nutrition-wise.

Best storage practices for amaranth flour

• Amaranth flour doesn’t do well when it’s stored in heat, so try to keep it in a cool place. The refrigerator and freezer are the best places to store amaranth flour once it’s opened, according to Bob’s Red Mill – and they know their stuff!

• Keep amaranth flour away from direct sunlight, which can shorten its shelf life. In addition, store amaranth flour in opaque containers to protect it from sunlight.

• Avoid storing amaranth flour in humid conditions, which can cause it to get clumpy and possibly form mold if it’s very humid. Sealed packages of amaranth flour might even contain moisture absorbers to combat this very issue.

• Store amaranth flour in a sealed, air-tight container. If it comes in a clear resealable bag, make sure you remove as much air as you can from the bag before closing it, and then place it in an opaque container such as a brown paper bag to block light.

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