To prevent food waste, try creative ways to use your old flour when it’s near or past its expiration date. In this case, you should immediately discard the entire bag. It may also look discolored.Īdditionally, if your flour has come into contact with water or moisture, large clumps of mold may appear. While fresh flour has a neutral odor, bad flour smells off - it can be stale, musty, or almost sour. The best way to determine whether your flour is safe is to smell it. Thus, your flour may still be safe to eat even after the best-by date ( 9). However, these labels aren’t mandatory and don’t denote safety. Most packaged flours have expiration dates - also called best-by dates - printed on the bag to indicate how long they’ll stay fresh. White flour lasts longer than whole-wheat and alternative varieties due to its lower fat content. summaryįlour’s shelf life depends both on the type of flour and storage techniques you use. Keep in mind that you should let refrigerated or frozen flour reach room temperature before using it. This is best done by sealing it in an airtight container, such as a plastic bag or food bin ( 8). If you put your flour in the fridge, be sure to keep it away from moisture and water to prevent mold. Refrigerating or freezing it may further increase its shelf life ( 6).įor example, all-purpose flour lasts 6–8 months on the shelf but up to 1 year if refrigerated and 2 years if frozen ( 7). Yet, it should be kept in an air-tight container in a cool, dry place to preserve its freshness. This means that it can be safely stored at room temperature ( 5). What’s more, the shelf life of flour depends on how you store it.Īccording to the United States Department of Agricultural (USDA), flour is considered shelf-stable. This occurs when fats deteriorate upon exposure to light, moisture, or air, typically causing an undesirable taste and odor ( 2, 3).īecause gluten-free alternatives like almond or coconut flour are often high in oil, they may also be more prone to rancidity than white flour.Īdditionally, gluten-free all-purpose flour, which typically combines several nut- or root-based flours, may be more vulnerable to mold due to its high moisture content ( 4). The bran and germ are rich in oils, making whole-wheat products more vulnerable to spoilage. Conversely, whole-wheat flour contains all three parts of the grain - the bran, germ, and endosperm. White flour is highly refined, meaning that the grain is stripped of the bran and germ, leaving only the starchy endosperm. The source ingredient, such as wheat or arrowroot, also has an impact.įor example, white all-purpose flour generally stays fresh longer than whole-wheat flour due to the ways in which each is processed. Types of flourįlour is often categorized by its level of processing, which affects its shelf life. However, the specific shelf life depends on the type of flour, its ingredients, and how you store it ( 1). Most flours stay fresh 3–8 months at room temperature, usually long past their expiration date. Many factors influence flour’s shelf life, or the length of time it lasts before beginning to spoil.
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