Flour, my friends, is the backbone of so many staple recipes. From bread to cookies, cakes to thickening agents for sauces, it’s a pantry must-have. However, flour isn’t just a one-and-done kind of deal. Depending on the type, it can have varying shelf lives and storage needs. So, let’s get into the nitty-gritty of flour storage, shall we?
Before we dive into the storage specifics, let’s quickly touch on the different types of flour you might have in your pantry:
The most common, all-purpose flour, has a relatively long shelf life due to its low oil content. Whole wheat and specialty flours, however, contain more oils because they often include parts of the grain that are omitted from white flours. This means they can go rancid faster.
First and foremost, you want to keep flour cool. The FDA recommends keeping your kitchen below 85°F (29°C) to prevent foodborne illness, and this rule of thumb is a good one to follow for dry goods as well. Heat can encourage the growth of bugs and bacteria, and it can also speed up the process of oils going rancid.
Moisture is flour’s enemy. To keep it out, store flour in airtight containers. This could be anything from heavy-duty zip-top bags to plastic or glass containers with tight-fitting lids. By doing this, you’re also keeping out pantry pests like weevils—which, believe me, you don’t want to find in your flour when you’re in the middle of making a batch of cookies.
For whole grain and specialty flours, the fridge or freezer is your best bet. The cold will help preserve the oils and keep the flour from going rancid. Just make sure the flour is well-sealed to prevent it from absorbing odors or moisture. If you’re freezing it, let it come to room temperature before using it for best results.
While storing flour correctly can extend its shelf life, it’s not immortal. The CDC doesn’t provide specific guidelines on flour storage, but a good rule of thumb is to use white flours within a year, whole grain flours within six months, and frozen flours within two years.
Keep track of your flours by labeling and dating them when you bring them home. This will help you use older flours first and keep your pantry organized.
Improperly stored flour can pose risks. Flour is a raw agricultural product and can contain bacteria like E. coli, which the CDC warns can cause foodborne illnesses. Cooking or baking the flour to an appropriate temperature kills these bacteria, but safe handling and storage are important first steps.
