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How Long Is Flour Good For

How Long Is Flour Good For

How Long Is Flour Good For?

Flour lasts 6–8 months when kept outside but up to 1 year if refrigerated and two years if frozen. If you put your flour in the fridge, keep it away from water to prevent moulds, and this is done by sealing it in an airtight container. You can quickly know flour has gone sour from its odour.

Most flour has an expiration date printed right on the bag, which tells you how long the flour should be stored. Also, if you store flour in some sort of container, you won’t be able to accurately see the expiration date on the bag. Also, the expiration date of the flour is optional, so chances are you won’t find it.

You probably won’t see anything wrong with the flour when you look at it, as it takes some time to mold and if you use a flour storage container, you won’t see the expiration date. If the flour has been opened, you can store it in the pantry, but it must be sealed to keep moisture and pests out of the pantry. To store flour for more than a few months, transfer it to an airtight food container with an airtight lid to keep moisture and air out. Flour is shelf-stable, so it’s hard to go wrong when storing it, but you can prolong its life by storing it in an airtight container in the refrigerator or freezer.

Watch this video to learn about the shelf-life of flour and its preservation

As we said above, whole wheat flour can be stored for three months at room temperature, six months in the refrigerator, and up to a year in the refrigerator if the flour is stored in an airtight container in a cool, dry place after opening. refrigerator. . . . This is especially true for low-fat flours, but even whole wheat flour can be stored in a dry, cool, dark corner of the pantry. Cake flour will clump if left unopened and damaged, so it needs to be sifted and will keep for up to two years in a cool, dry pantry. The most common type of flour, all-purpose white flour, lasts for about a year in the pantry if stored properly, or indefinitely longer if stored in the refrigerator or freezer.

From there, the flour can be stored at or below room temperature for the appropriate shelf life, or it can be stored in the freezer to extend up to a year or two depending on the type of flour. Bread flour can be stored in the pantry for six months, and in the refrigerator or freezer for up to a year. Flour can be stored for up to 8 months when stored in a closed container, in a cool and dark place, away from infection and spoilage. Instant flour will keep up to eight months when sealed, on a shelf in the pantry, and indefinitely in the freezer.

TypesFridgeFreezer
Bread flour1 year2 year
Oat flour3 months5-6 months
Gluten free flours3 months1 year
Different types of flour and their shelf life in the fridge and freezer.

So you can expect whole wheat flour to last three to six months in the pantry after you bring it home from the store, or six to eight months in the refrigerator. Store whole wheat flour in an airtight container for 6 months to one year in the freezer or refrigerator; if stored in a cupboard, it will become unusable after about 3 months. If stored properly, unopened white flour can be stored one year past expiration date in the pantry, 2 years past expiration date in the refrigerator or freezer. Expired flour can be used from 2 months to 2 years from the expiration date until storage conditions are met.

Depending on how you store it (more on that later), all-purpose flour will keep for six to eight months, and even up to two years. All-purpose flour lasts 12-15 months in the pantry and two years or more in the refrigerator or freezer; self-rising flour or cake flour will keep 4-6 months in the pantry and keep for up to a year in the refrigerator or frozen. Wild rice will keep for four months in the pantry, while flour made from wild rice can keep for two months in the freezer. Any white flour, such as multipurpose or self-rising flour, stored at room temperature should be disposed of after three months; when stored at lower room temperature, any white flour will keep for six months.

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The best way to prolong the shelf life of flour is to store it in an airtight container or airtight freezer bag at room temperature, or better yet, in the refrigerator [or freezer], says nutritionist Molly Knauer. The easiest way to buy flour is to put flour in a resealable plastic freezer bag. Flour can be left in its original bag, but for long-term storage, it is best to move it to an airtight container that can protect against odors (flour will absorb odors) and liquid from the walls of the freezer. To avoid cross-contamination of food, replace the flour container with a plastic bag with a glass jar before placing it in the refrigerator.

It’s a good idea to store any of these flours, including almond flour, coconut flour, and ground flaxseed, in the freezer to extend their shelf life to about a year. Even if you plan on using nut and seed flours quickly, storing them in an airtight container in the refrigerator can help preserve many of the vital nutrients and healthy omega fatty acids that this flour is known for. If you bake occasionally and prefer to use whole, nut, and gluten-free flour, you should consider storing whole flour in the refrigerator or freezer, as it spoils more easily and isn’t cooked often enough to be consumed quickly. Whole grain white flour has a much shorter shelf life than refined flour because whole grain flour contains grain bran and germ (meaning they have been less refined or processed) that are rich in fiber, nutrients and oils that spoil faster and more sensitive to light, moisture and air.

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As such, I tend to treat high yield flour as whole wheat flour and use it as soon as possible. Unfortunately, none of the many types of flour compare to wheat flour in this regard, so you’ll have to make it relatively quickly (i.e. use them within a few months). These flours and flour mixes often contain nut or root flour, which makes them go bad faster, so you can expect them to last three to six months, depending on storage conditions. Whole wheat and gluten-free wheat are generally safe to use 4-6 months after the expiration date or best buy date due to the additional oils and fats not found in bleached white flour.

How do you know if the flour is bad?

Smelling your flour is the greatest method to tell if it’s safe. While new flour has a neutral odor, stale, musty, or practically sour flour has a distinct odor. It could be stained as well. Large clumps of mold may emerge if your flour has been exposed to water or moisture.

Why are there little bugs in my flour?

Female flour weevils will fly inside your house and lay eggs in the flour in your cupboard. Why? Because these weevils’ larvae feed on flour and grains, this is the case. Weevil larvae can be found in grocery store food bags, which is unsurprising.

How do you store flour for years?

If you want to store flour for long time like months, years, or even decades, the best solution is to use sealed Mylar bags that are excellent oxygen absorbers. Mylar bags are made from a silver metal-like material which is impermeable to moisture and oxygen.