Here’s how to store flour to keep it fresh for longer.

Whether you're making homemade bread, pancakes, or muffins, flour is a pantry staple. However, what's less well-known is that flour can go bad just sitting on your shelf month after month.

Incorrect temperature, light, humidity, and overall improper storage can quickly lead to rancidity or pest infestation. To extend the lifespan of your flour, follow these three simple steps. 

1. Keep it cold

Like all foods containing natural oils, flour can go rancid if stored at room temperature for too long. The ideal solution? The freezer. In addition to preventing rancidity, it keeps out potential pests.

Your fridge or a naturally cool spot in your home—such as a cellar, basement, or garage—can do the job. Avoid cupboards near a heat source (like above the fridge).

Store your flour in an airtight container or tightly sealed bag to protect it from humidity, odours, and oxygen.

2. Keep it in the dark

Light not only produces unwanted heat, it accelerates the oxidation of the oils in flour. Oxidized flour can have a sour or musty smell and should be disposed of.

3. Keep it airtight

Oxygen is one of flour's main enemies. It accelerates its deterioration and promotes the growth of mold. 

Avoid leaving flour in its original paper bag. Transfer it to an airtight container or a large freezer bag. For very large quantities, you can also use a vacuum sealer to get all the air out.

What about whole wheat or special flours? 

Whole-grain, nut, and seed flours are richer in nutrients and contain more natural oils, making them more susceptible to heat and oxidation. 

To store these flours properly, freeze them for about five days then transfer them to an airtight container. Flour can be kept in the fridge for up to six months and in the freezer for up to a year.

Do you need to "defrost" before using it?

It all depends on the recipe. For crepes, pancakes, or pie crusts, there's no need to wait; you can use the flour straight from the freezer. However, for breads, muffins, or cakes (recipes that require rising), let the flour return to room temperature for a few hours before use.
 

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