Store your flour properly, and it will last months (or years longer).
Time Required: 5-10 minutes of hands-on time
- Place your flour in the freezer for 48 hours to kill any weevil or insect eggs that may be present.
- Then, transfer it to a food-grade container (plastic, glass, etc.) with a tight seal. This will keep your flour from absorbing moisture and ensure that insects and other pests can't get to it. It will also keep your flour from absorbing odors and flavors from other foods or products that are stored near it.
- Store your flour in a cool, dry place away from sunlight. Flour will keep up to six months in the pantry.
If you wish to keep your flour longer, store it in the freezer instead. It will keep there for several years.
Note: Whole wheat flour is best kept in the refrigerator or freezer. The natural oils in the flour cause it to go rancid quickly when stored at room temperature.
Discard any flour that develops an off smell or color.
- Do not combine new and old packages of flour. This will shorten the shelf life of the new flour
- If your home doesn't have air conditioning, move your flour to the refrigerator or freezer in the summer
- Write the date on your flour when you buy it, to keep up with how long you've had it
What You Need:
- Food-grade storage containers