Top Three Ways to Store Flour Long-Term (2024)

FAQs

Top Three Ways to Store Flour Long-Term? ›

So, store flour in an airtight container in a cold, dry area to keep it fresh. You may also keep it refrigerated or frozen to increase its shelf life. All-purpose flour, for example, may stay 6-8 months on the shelf but up to 1 year if refrigerated and 2 years if frozen.

Maranda has one final reminder: “Once you've got your flour stored (no matter the container), you'll want to keep it in a cool, dark place, since warmth and light speed up the spoilage process.” For long-term flour storage, keep it in your freezer to extend its shelf life.

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.

The best way to store white flour for the longest shelf life

Room temperature is fine for up to 12 months. If you have a large sack of white flour and don't expect to use it all within 12 months, transfer some to a smaller container for the pantry, and place the rest into the refrigerator or freezer.

The best way to store flour is in an airtight storage container in a dry place and in a dark place, such as a pantry. This will prevent the flour from light exposure, which can cause oxidation and an increase in heat. You can also store flour in a ceramic or stoneware container.

But you can expect most refined white flours (all-purpose, bread flour, 00 flour, cake flour, etc.) to keep for a year or more if stored properly (i.e., kept dry in an airtight container in a cool, dark place).

If you're looking for a countertop vessel to hold flour and sugar, you might want to consider something like the containers from Guzzini or Le Creuset, which look nicer than plastic containers. That said, plastic containers with snap-on lids are more airtight.

One of the best ways to keep flour fresh and free from bugs is to store it in an airtight container away from light and moisture. Here, we break down what to look for when storing your flour.

If you have room in your freezer, it can be the best place to store flour, since it will prevent any rancidity and a mere four days in the freezer will also kill any possible pests. If you normally don't do a lot of baking, or if you have access to a large chest freezer, this is a great way to go.

For a 10-pound bag of flour

Since baking is one of my only hobbies, I go through so much flour I keep an 8-quart Cambro of flour right on my kitchen counter; that's the perfect size for the 10-pound bag of King Arthur's all-purpose flour. I stack a 6-quart Cambro container on top with granulated sugar.

Can you use flour 4 years out of date? ›

Wheat-based refined flours usually can be used past the expiration date (up to a year at your house), especially if it's been stored in a cool, dry place. 2 You'll want to be careful about self-rising flour, though, as the baking powder that's mixed into the flour can lose its effectiveness over time.

Many customers have purchased “airtight, food grade storage containers” off the internet and have had trouble preserving their flour. We have found that Ziploc bags work best and hold roughly five pounds of flour to a gallon bag. You can double bag them or put them in a Jumbo Ziploc for best results.

Moisture is the enemy of appropriate flour storage since it can cause spoiling and mold or bacteria growth. Put your flour in an airtight container or resealable plastic bag to keep moisture at bay. You can also add moisture-absorbing packets or food-grade silica gel packs.

I used four half-gallon canning jars with the lid and rings. Wash the jars and ensure they are completely dry before putting the flour in them. Drying them in the oven will dry them if you are short on time.

Store all types of flour in an airtight container in either the pantry or the freezer, depending on the type of flour. Oily flours, such as whole wheat and nut flours, should be stored in the freezer, and you can also extend the shelf life of all-purpose and other types of white flour by storing them in the freezer.

You will achieve the longest quality shelf life by storing white flour in an air-tight container (#10 can, Mylar bag, mason jar, or PETE plastic bottle) with an oxygen absorber. The oxygen absorber extends the quality of the life of the flour and prevents any insects from surviving in storage.