All-Purpose FlourShelf Life, Storage, and Spoilage Guide
Pantry
6-12 months
Store in a cool, dry, dark place in an airtight container to protect from moisture, pests, and odors.
Refrigerator
1 year
Store in an airtight container to prevent moisture absorption and odors from other foods. Not strictly necessary for all-purpose flour but can extend shelf life.
Freezer
Indefinitely
Store in an airtight, freezer-safe container or heavy-duty freezer bag to prevent freezer burn and moisture absorption. Freezing extends shelf life significantly.
Signs of Spoilage
- Off-odor (musty, rancid)
- Discoloration
- Presence of pests (e.g., weevils, beetles)
- Mold (if exposed to moisture)
Room Temperature Safety
Not applicable to dry flour. For perishable mixtures containing flour, the danger zone is 40°F–140°F.
Keep dry flour in a cool, dry place. If flour is used in a perishable mixture, do not leave it at room temperature for more than 2 hours (1 hour if the temperature is above 90°F/32°C).
Safe Handling
Do not consume raw flour, raw dough, or raw batter. Raw flour can contain harmful bacteria (e.g., E. coli) that are killed only by cooking or baking.
Always cook or bake flour to the proper temperature as part of a recipe.
Wash hands, utensils, and surfaces thoroughly after contact with raw flour or raw dough/batter.