![]() ![]() The fridge or freezer is an excellent choice for long-term storage. Keep it away from strong-smelling ingredients and liquids that could potentially harm the quality of your flour. Regardless of which option you choose, make sure the flour is stored in a cool, dry, and dark place, such as the back of the pantry. Surrounding it in a resealable plastic freezer bag will keep it safe from the elements. Not only that but trying to keep the package completely closed is almost impossible. However, wrap the package in a resealable plastic freezer bag.Īfter all, let’s face it – trying to pry open a bag of flour is challenging and will leave you with rips and tears. If you don’t have any on hand, don’t worry – you can leave them in the original packaging. You will get the best shelf life with this storage option. That way, you can be confident that no moisture, bugs, or other undesirables can find their way into your container. I recommend placing your flour in an airtight container. You have two options for storing flour in the pantry: keeping it in the original packaging or transferring it to an airtight container. The most common place to store flour is in the pantry, as it is readily available and ready to be used in baking recipes. It’s clear by the table listed above that you can get the lengthiest shelf life from your flour when stored in the freezer.īut, honestly, where the flour means nothing if it is not stored correctly. Here is a closer look at some of the most popular flours and their respective shelf life: Type of Flour On the other hand, whole wheat flour has a shorter shelf life because it is less processed and contains all three parts of the wheat grain. It mostly comes down to how processed the flour is.įor example, all-purpose flour is known for its long shelf life because it is highly refined and only contains the endosperm of the wheat grain rather than all three parts (germ, bran, and endosperm). There is no “one size fits all” regarding the time frame. What is the Shelf Life of Flour?Įach type of flour has its own unique shelf life. The flour will start to grow mycotoxins once expired, which can be harmful in large quantities. Note: just because it’s likely you won’t become ill doesn’t mean there is no possibility. It’s best to start with a fresh batch of safe and delicious flour instead. ![]() However, it won’t make your baked goods taste very good, and you’re likely to toss them out anyway. So what happens if you use expired flour? Expired flour likely won’t make you sick, especially if it’s eaten in small quantities. While this common flour-loving bug won’t cause illness if consumed, nobody wants to dive into a baked good created using bug-infested flour. So, if you’re concerned about your flour containing bugs, it’s best to mix it around a bit.Ī single scoop into the contaminated flour will reveal any bugs that have burrowed themselves inside. You might not be able to see them at first. That said, there can be a tiny variety known as weevils hiding inside. Bugsīugs of all shapes and sizes can find their way into your package of flour. It’s not safe or desirable to eat, so opt for a new batch of flour. Not only is clumpy flour unappealing to look at and touch, but the presence of moisture can create a breeding ground for bacteria. So, if you’re noticing clumps in your flour, it means moisture got inside the packaging somehow. You don’t have to be a professional baker to know that flour should not be clumpy. This is especially true if you’re seeing green or yellow hues, as this can indicate the presence of mold growth. If you notice a change in the color of your flour, it has gone bad. ![]() For example, all-purpose flour is fluffy and white, while whole wheat flour has a light brown, tan hue. Think back to what the original color of your flour was. Change in ColorĪnother significant indicator is a change in color. ![]() So, if you get flashbacks of your kindergarten classroom upon smelling your flour, you will want to get rid of it right away. Some people describe the smell as Play-doh-like. If your flour has taken on an odd scent, such as mustiness, sourness, or staleness, it should be tossed. Flour has a neutral odor, regardless of which type you’re using. The most significant indicator of rancid flour is the smell. The good news is that there are many different ways to tell that your flour has gone bad. And the last thing you want is to sink your teeth into a treat that tastes stale, musty, and old. ![]()
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