Einkorn is considered one of the oldest ancestors of wheat. Einkorn flour is made by grinding einkorn berries (milling) into a fine powder to be used in cooking and baking.
The best way to store einkorn flour is in a tightly sealed container in the refrigerator or freezer. It can be stored at room temperature as well, but it won’t last as long.
If you want to learn more about einkorn flour and the best way to store it, you’ve come to the right place!
What is einkorn flour?
Lower in gluten than more modern species of wheat, einkorn flour is made from one of the earliest forms of wheat. It’s considered an ancient grain, and it’s made by milling wheat berries into a fine powder to make flour.
Einkorn flour isn’t gluten-free, but it has lower levels of gluten than more modern varieties of wheat, so it might be better tolerated by people with gluten intolerance.
Einkorn flour is said to have a nutty taste while being lower in calories than all-purpose flour. It also has a lower glycemic index than regular flour, which means it might not spike your blood sugar levels as much.
You can use einkorn flour in many recipes, but keep in mind that it requires less liquid (it absorbs liquid more than all-purpose flour) and might require extra leavening agents because of its low gluten content.
What is the best way to store einkorn flour?
Once einkorn flour is opened, its shelf life decreases pretty significantly. If you don’t plan to use einkorn flour quickly, the best place for it is in the fridge or freezer.
When opened, einkorn flour should last around 6 months in the fridge or up to a year in the freezer (compared to 1-3 months at room temperature).
Make sure einkorn flour is stored in a tightly sealed container such as a ziplock bag or a container with a tightly fitting lid. Storing einkorn flour in a container that allows oxygen in can make it go stale more quickly, and it can also foster mold growth in humid areas.
Factors that influence einkorn flour storage
Temperature
Einkorn flour stores much better in cool temperatures, such as in the refrigerator or freezer. Exposing einkorn flour to hot temperatures, such as in an overly hot area or next to a direct heat source, can make it go bad more quickly.
Virtually all types of flour should be stored in a cool place because of this, which helps prevent oxidation (the process of flour spoiling).
Container
Oxygen is NOT flour’s friend. Exposure to oxygen from being stored in an unsealed bag can make it go stale faster. Once you open a container of einkorn flour, transfer it to a sealing container. Avoid storing it in its regular container unless it has a resealable closure since it’s difficult to seal opened bags of flour well.
Time
Einkorn flour doesn’t have a long shelf life, especially if you store it at room temperature. No matter how well you store it, einkorn flour isn’t as fresh or high quality if you’ve had it for over a year. Consider replacing your bag for optimal results when baking, even if there aren’t overt signs of spoilage.
Signs that einkorn flour has spoiled
Taste: Fresh einkorn flour should taste slightly nutty and pleasant. If einkorn flour has a bitter, sour, or other unpleasant taste if you give it a test, then it’s better to toss it than potentially ruin your recipe.
Appearance: Einkorn flour has a slight yellow tint (it’s from lutein, an antioxidant in einkorn), so don’t expect it to be bright white like regular flour. However, if you see any pests, clumps, or brown areas in the flour, that’s NOT normal and indicates that it’s time to toss the flour.
Smell: If you smell anything besides a neutral, slightly nutty, or pleasant aroma, consider replacing your einkorn flour with a fresh bag.
FAQs:
Einkorn flour can go rancid over time as it doesn’t have the longest shelf life. If you don’t store einkorn flour properly, or if you keep it well beyond its best-by or use-by date, there’s a chance it can go rancid.
Storing einkorn flour in the fridge isn’t a bad idea, since doing so can extend its shelf life significantly.
Unmilled (whole) einkorn berries can last several years, unlike einkorn flour which goes bad much more quickly (a year or less).
