Although it traditionally comes from wheat, numerous types of flour are now available, including coconut, almond, and other gluten-free varieties. Many people keep flour in their pantry for long periods of time — even well past the expiration date.
This article explains whether flour goes bad, reviews proper storage techniques, and explains the risks of eating expired flour. Most flours stay fresh 3—8 months at flour hur ofta temperature, usually long past their expiration date. However, the specific shelf life depends on the type of flour, its ingredients, and how you store it 1.
Flour is often categorized by its level of processing, which affects its shelf life. The source ingredient, such as wheat or arrowrootalso has an impact. For example, white all-purpose flour generally stays fresh longer than whole-wheat flour due to the ways in which each is processed.
White flour is highly refined, meaning that the grain is stripped of the bran and germ, leaving only the starchy endosperm. Conversely, whole-wheat flour contains all three parts of the grain — the bran, germ, and endosperm. The bran and germ are rich in oils, making whole-wheat products more vulnerable to spoilage.
This occurs when fats deteriorate upon exposure to light, moisture, or air, typically causing an undesirable taste and odor 23. Because gluten-free alternatives like almond or coconut flour are often high in oil, they may also be more prone to rancidity than white flour.
Additionally, 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. This means that it can be safely stored at room temperature 5.
Yet, it should be kept in an air-tight container in a cool, dry place to preserve its freshness. Refrigerating or freezing it may further increase its shelf life 6. For example, all-purpose flour lasts 6—8 months on the shelf but up to 1 year if refrigerated and 2 years if frozen 7.
If you put your flour in the fridge, be sure to keep it away from moisture and water to prevent mold. This is best done by sealing it in an airtight container, such as a plastic bag or food bin 8. Keep in mind that you should let refrigerated or frozen flour reach room temperature before using it.
This will prevent lumping. White flour lasts longer than whole-wheat and alternative varieties due to its lower fat content. Thus, your flour may still be safe to eat even after the best-by date 9. The best way to determine whether your flour is safe is to smell it.
While fresh flour has a neutral odor, bad flour smells off — it can be stale, musty, or almost sour. It may also look discolored. Additionally, if your flour has come into contact with water or moisture, large clumps of mold may appear.