FlourShelf Life, Storage, and Spoilage Guide
Pantry
6-12 months
Store in a cool, dry, dark place in an airtight container to prevent moisture absorption and pest infestation.
Refrigerator
1 year
Store in an airtight container to prevent moisture and absorption of odors from other foods. Especially recommended for whole wheat or specialty flours due to higher oil content.
Freezer
1 year
Store in an airtight, moisture-proof container or heavy-duty freezer bag. Bring to room temperature before using in recipes. Freezing is especially recommended for whole wheat or specialty flours to extend shelf life.
Signs of Spoilage
- Mold growth (often appears as fuzzy spots of various colors)
- Off-odor (sour, musty, or rancid smell, especially noticeable in whole grain flours due to higher oil content)
- Pest infestation (presence of weevils, beetles, or their larvae)
- Discoloration (darkening or yellowing of the flour)
- Clumping or hardening due to moisture absorption
Room Temperature Safety
40°F–140°F (4°C–60°C). This temperature range is where bacteria grow most rapidly in perishable foods.
Dry flour is shelf-stable and not subject to the same bacterial growth concerns as perishable foods. However, store in a cool, dry place to prevent pest infestation and maintain quality. High humidity can lead to mold or clumping.
Safe Handling
Always store flour in a sealed, airtight container to prevent moisture, pests, and absorption of odors.
Keep flour away from direct sunlight and heat sources.
If flour has been stored in the refrigerator or freezer, allow it to come to room temperature before using in recipes, as cold flour can affect baking results.
Sift flour before use if it appears clumpy or to remove any potential pests.