Rice 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 odor transfer. Refrigeration extends shelf life, especially for gluten-free flours.
Freezer
2 years
Store in a heavy-duty freezer bag or airtight container. Bring to room temperature before using for best baking results.
Signs of Spoilage
- Mold growth
- Off-odor (rancid, musty, sour)
- Discoloration
- Presence of pests (e.g., weevils, mites)
- Clumping due to moisture
Room Temperature Safety
Not directly applicable to dry flour. The danger zone (40°F–140°F) applies to perishable foods where bacteria multiply rapidly.
Store dry flour in a cool, dry place, ideally below 70°F (21°C), to maintain quality and prevent pest infestation. Keep sealed.
Safe Handling
Keep dry and sealed to prevent moisture absorption and pest infestation.
Avoid cross-contamination with raw meats or other potential contaminants.
Do not consume raw flour or dough/batter containing raw flour. Cook all dishes containing flour to proper temperatures.