Kamut flour comes from an old type of wheat called khorasan wheat and is known for its unique taste and health benefits. But, just like any other food, kamut flour can spoil over time or if not stored properly.
Proper storage conditions can help extend its freshness and prevent it from becoming rancid. The shelf life of kamut flour is typically around 6 to 12 months when stored in a cool, dry place in an airtight container. Unopened bags can last 12-18 months past the packaging date, depending on the manufacturer.
Below, I’ll explain how long kamut flour lasts, give you some tips on how to store it well, and tell you how to recognize if it has gone bad. Let’s go!

What is the shelf life of kamut flour?
If your kamut flour is unopened and still sealed in its original packaging, you’re in luck. In this condition, it can last for quite some time. Generally, sealed kamut flour can stay fresh for about 12 to 18 months from its packaging date.
If the kamut flour comes with a “best by” or “use by” date, it’s a good reference point. However, this date is just a guideline, and the flour may still be good for some time after that date if stored properly.
The key to maintaining its freshness is to store it in a cool, dry place away from direct sunlight and moisture.
How long does kamut flour last after opening?
While kamut flour can last for 6-12 months after opening if stored properly in a cool, dry place, it’s always a good idea to use your senses (smell, appearance, and taste) to assess its freshness before using it, especially if it has been stored for an extended period.
If you want to extend its shelf life, you can also consider storing it in the refrigerator or freezer, which can keep it fresh for up to a year or more. Just be sure to use an airtight container or freezer-safe bag to prevent freezer burn.
Pantry | Fridge | Freezer | |
Sealed kamut flour | 12-18 months from packaging date | 12-18 months from packaging date | 12-18 months from packaging date |
Open kamut flour | 6-12 months | Up to 1 year | Up to 1 year |
Can you use kamut flour after its expiration date?
The short answer is yes, you can use kamut flour after its expiration date, but there are some caveats…
The “expiration date” on flour is more of a suggestion than a strict deadline. It’s there to indicate when the flour is at its peak quality. Beyond that date, the flour may start to lose some of its flavor and nutritional value, but it doesn’t automatically turn into a kitchen hazard.
Before you start baking your favorite kamut bread or cookies, give the flour a good look and sniff test to see if it’s gone bad. Trust your senses – if it looks, smells, and tastes okay, it probably is!
How to tell if kamut flour has gone bad
Now that we’ve established that kamut flour can indeed outlive its “best by” date, let’s talk about how to spot the signs of kamut flour that has actually gone bad.
Here’s a quick checklist:
- Off odors: If your kamut flour smells musty, rancid, or generally unpleasant, it’s time to say goodbye. Fresh kamut flour should have a mild, nutty aroma.
- Discoloration: Healthy kamut flour is typically a light, golden hue. If it starts to develop dark spots or takes on a grayish tint, it’s a red flag.
- Clumps and bugs: If you find any clumps or tiny critters (weevils or pantry moths) in your kamut flour, it’s a clear indication that it’s no longer suitable for use.
- Bitter taste: Taste a small amount of the flour. If it has a bitter or unpleasant taste, it’s past its prime.
Remember, kamut flour is a natural product, and like all natural products, it can deteriorate over time. If you ever doubt its freshness, it’s better to be safe than sorry and replace it with a fresh batch. If you’re in a pinch and need a quick replacement, you can also use one of these kamut flour substitutes.
What’s the danger in using kamut flour after it’s gone bad?
Flour can go rancid when its oils and fats start to break down. Rancid flour may have an unpleasant, sour odor and a bitter taste. Consuming rancid flour is not only unpleasant but can also lead to digestive discomfort.
As flour ages, it can also become drier and clumpier, affecting the texture of your baked goods.
Over time, flour can lose its nutritional value, including vitamins and minerals. Consuming flour that has gone bad may not provide the same nutritional benefits as fresh flour.
Of course, if the flour has been contaminated by mold, bacteria, or pests, ingesting them can lead to bigger problems.
Best storage practices for kamut flour
Now, here are some best practices for storing kamut flour to maximize its shelf life:
- The key to keeping it fresh is to store it in airtight containers. Mason jars, plastic containers with tight-fitting lids, or vacuum-sealed bags work well. The goal is to keep moisture, air, and pests out.
- Kamut flour, like all flours, should be stored in a cool, dry place. The ideal storage temperature is around 70°F (21°C). Avoid exposing it to direct sunlight or heat sources like stovetops.
- Moisture is flour’s enemy. Ensure that your storage area is not humid, as moisture can cause clumping and spoilage. If you live in a particularly humid climate, you might want to consider storing your flour in the refrigerator or freezer.
- Always label your containers with the date of purchase or opening. This will help you keep track of how long the flour has been stored and when it might need to be replaced.
FAQs:
Kamut flour, if stored in a cool, dry place in an airtight container, can last for approximately 6 to 12 months.
Kamut flour doesn’t have a strict “expiration” date like perishable items, but it does have a “best by” or “use by” date. Beyond that date, the flour may lose some quality, but it doesn’t automatically become unsafe to use.
Yes, you can use flour that’s 2 years past its date if it appears to be in good condition, smells fine, and doesn’t show signs of spoilage. However, be prepared for potential changes in flavor and texture.
You can tell if flour has gone bad by checking for off odors, discoloration, clumps, bugs, or a bitter taste. If you notice any of these signs, it’s best to discard the flour.
Leave a Comment