The Best Way To Store Flour
Attention bakers: You're likely storing your flour wrong.
Whether you are baking a birthday cake or frying up some chicken, flour is a staple ingredient in our kitchens that seems to make its way into most of our beloved recipes. If you're like most, you're probably keeping your bag of flour rolled up in its packaging tucked into a kitchen cabinet, or perched on a shelf in your pantry. However, the last thing you want to do is keep your flour in the bag it came in if you want to keep it fresh and bugless. Ahead, we talk about all things flour and how to store it for optimal freshness.
What Is Flour?
Flour is a fine powder made from grinding down grains, typically wheat, but can be made from any dry grain including maize, rice, barley, rye, and oats. All whole grains contain three parts: the bran, the endosperm, and the germ. The bran is the outer layer of the grain kernel that helps protect the grain, the endosperm stores protein and the germ is the part that develops a new plant. During the milling process, these three components are separated. Different combinations of these parts create a variety of flours that all have unique purposes. While white flour is made from just the endosperm, whole-wheat flour is made by recombining the three parts after milling. Flour with the bran and the germ in them, such as whole-wheat flour, tend to have a shorter shelf life due to their high-fat content.
Warning
Flour is a raw food—meaning it's not safe to eat before cooking, warns Carolyn O'Neil, MS, RDN. According to the CDC, you should not taste raw flour or raw dough because it could contain contaminants such as salmonella or E.coli.
How To Know If Your Flour Has Gone Bad
Flour has an expiration date or "best used by" date printed on its packaging, but if it looks and smells okay, it's generally still good to use. It's always best to inspect the flour to determine whether it is still safe. If your flour has gone bad, you will know. Replace flour with a foul, musty, or sour odor or if the texture and coloring have changed. The flour will clump if exposed to moisture, and pests sometimes infest the packaging if left in a storage cabinet for too long without adequate protection.
How To Properly Store Flour
So what is the secret to keeping your flour fresh? There are a few ways to store flour, but the most important step is to take it out of the original bag it came in and into an airtight food storage container. This type of container will ensure that moisture and bugs stay far away and will keep your flour in tip-top shape for up to 10 months. It is vital to store your flour in a dark and dry environment. Labeling your container with the best-by date is also a great way to keep track of how long you've had it. Vacuum sealing your flour is another great option to store your flour and ensure it's fresh. This method can help flour stay good for up to two years. If flour is not stored properly, the concentration of contaminants can increase as the bacteria grow in warm and humid environments, O'Neil adds.
Related: Cake Flour Vs. All-Purpose Flour: What To Use For Your Baking Project
Storing Flour In The Refrigerator
Flour can last up to a whole year, and whole grain flour can last up to six months in the fridge. Once you transfer your flour to an airtight food storage container, you can move it to the refrigerator to help it stay fresher for longer. The airtight storage container will also help keep smells in your fridge from transferring over to your flour.
Storing Flour In The Freezer
Storing your flour in the freezer might be the best option for you if you like to buy lots of flour at once or if you don't use it very often and would like to lengthen its lifespan. Stored white flour in the freezer can last for up to two years, while whole grain flour can last up to a year in the freezer. If you do decide to freeze or refrigerate your flour, allow it to come down to room temperature before using it so as not to expose it to moisture, which will cause it to go bad. It can also cause your recipe not to rise correctly. We recommend taking only the amount of flour you desire from the freezer or fridge, instead of taking it all out at once to unthaw. Freezing, thawing, then refreezing over and over again will cause the flour to go bad over time.
We recommend only buying the amount of flour you think you'll need at the store, and only going back for more when you need it. The ultimate defense against rancid flour? Using it! So, go ahead and make some fried pickle chips or your favorite chocolate chip cookies. Your excuse? "So the flour doesn't go bad."
Related: How To Measure Flour Correctly And Why It Matters
Frequently Asked Questions
Should I store my flour in a glass or plastic container?
You can contain your flour in either a glass or plastic container; either option will work just fine. Just be sure that it is airtight, BPA-free, and food safe.
What is the best way to store flour long-term?
The most important thing to do to store your flour for long-term is to keep it in an airtight container in a dry, dark place. Putting your flour in the freezer will help keep your flour fresh for up to two years, which is longer than any other solution.
How do I keep bugs out of my flour?
Little critters crawling into your flour can be avoided by using a proper airtight container. The original bag flour comes in is porous and often, hard to close the top completely. This is why it's important to toss the bag and pour your flour into an airtight, food-safe storage container.
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