Corn flour is a staple ingredient in some favorite foods like corn tortillas and corn muffins. It’s naturally gluten-free, which means it’s in a lot of processed gluten-free foods as well.
The best way to store corn flour is in a cool, dark place in a tightly sealed container. You can also freeze corn flour for a longer shelf life.
We’ll go over all the details of the best way to store corn flour next!
What is corn flour?
Corn flour is one of the more well-known gluten-free flours and is in foods that even non-gluten-free dieters eat often – like corn tortillas!
Corn flour is made from dried and ground corn kernels and is used to make a variety of foods like cornbread, corn tortillas, tamales, and corn fritters, among many other things.
It’s also considered a whole grain flour because it contains the hull of the corn kernel, so it’s rich in fiber compared to many refined flours like all-purpose flour.
What is the best way to store corn flour?
Corn flour will come with a printed best-by or use-by date, and it’s typically good to use even up to a year past that date.
Corn flour should be stored in a cool, dry place in a tightly sealed container like all other types of flour. You don’t have to keep it in the freezer, but it’s not a bad idea if you don’t plan to use it quickly or if you live in a very hot or humid environment.
Factors that influence corn flour storage
Temperature
Corn flour should be stored in a cool place and not in an area prone to excessive heat or direct sunlight, which can cause the flour to spoil more quickly. Corn flour isn’t unique in this way – virtually all types of flour have the same instructions for storage: store in a cool, dry place.
Container
You might be tempted to roll the top down on your bag of corn flour and call it good, but that’s not the ideal way to store it. Once you open a package of corn flour, it’s best to transfer it to a sealable container, whether that’s a ziplock bag or a container with a fitting lid.
Why is that so important? Excess oxygen can cause the flour to go stale more quickly, which is why keeping corn flour in a container other than its original bag once it’s opened is ideal for the best freshness and shelf life.
Temperature & humidity
If you live in a very hot or humid climate, flour can spoil more quickly – and that includes corn flour. If you live in an overly hot or humid area, consider popping the corn flour in the freezer to make sure it stays fresher longer.
Otherwise, you’re fine to store it in a cool, dark place like a pantry or kitchen cupboard, which is where most people store their flour!
Signs that corn flour has spoiled
Taste: Corn flour tastes like corn, so if it tastes like anything else or just tastes plain bad, then it might be time to toss it.
Appearance: If corn flour develops dark spots, clumps, or any other change in appearance over time, it can be a sign that it’s going bad. If there are any signs of pests or mold, then without a doubt it’s time to throw it away!
Fun fact – corn flour can vary in color depending on the type of corn used, so besides yellow it can also be white or even blue!
Smell: If your corn flour gives off a musty, sour, or stale smell, then it’s an indicator that it’s past its prime. Fresh corn flour should smell neutral or reminiscent of corn.
FAQs:
Corn flour will eventually go bad, but it will likely stay good for 9-12 months after its printed best-by or use-by date when it’s stored properly.
Like corn flour, store corn starch in a cool, dry place. You should NOT freeze corn starch. Freezing starch can alter its absorption abilities, which means it might not act the right way in baked goods after it’s been frozen.
