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How to Store Flour For The Long Term

Last Updated: December 1, 2020

Flour is considered a non-perishable food.  However, if you don’t store flour properly, it will go bad.  Here’s what you need to know about flour storage and the best options, including for long-term storage.

Why Flour Goes Bad

Just like any dry food, flour can go bad if it is exposed to oxygen, light, moisture, or insects. If you just leave a bag of flour in your pantry, here are some of the problems which can occur that will make the flour go bad.

Mold: Humidity or temperature fluctuations can cause flour to absorb moisture and eventually start to get moldy.  You’ll be able to smell the mold before you actually see it.

Oxidation: Oxidation occurs when oxygen from the air interacts with nutrients in the flour, causing them to break down.  This is particularly a problem with whole-grain flours.  Oxidation will cause the natural oils in the whole-grains to go rancid.

Insects: Even if you store your flour in air-tight containers, you can still get insects like weevils or moths.

How is that possible?

Because flour often already has insect eggs in it when you buy it.  It can take weeks or months for them to hatch depending on the conditions.  Once they do hatch though, you have an infestation which is very hard to get rid of.

Absorbing Smells: Flour can act like a sponge and absorb the smells of whatever is near it.  Have onions next to your flour?  Then the cake you make with it will have an oniony smell too.  You especially don’t’ want to store flour (or any other food, for that matter!) near chemicals like cleaning products.

Best Ways to Store Flour

Below are several flour storage methods.  If you want to store flour long-term (over 3 months), then the best method is Mylar bags with oxygen absorbers.  No other method is truly reliable for long-term flour storage.

Air-Tight Containers

Shelf Life: Approximately 6-10 months

In its original paper package, flour usually won’t last more than 6 months.  If you remove it from the package and put it into an air-tight container, it can last much longer.

One potential problem is that there might already be insect eggs in the flour when you get it.  It can take weeks or even months for the eggs to hatch.  When they do, you will have a nasty infestation which is hard to get rid of.  Thus it’s smart to take steps to kill insect eggs in the flour before storage, such as by freezing or microwaving it first.

Some good air-tight containers include:


Shelf Life: Indefinitely

If you have room in your freezer, freezing flour is a great way to store it.  It will last forever in the freezer, though you should have a plan in case power outages occur.

To use, remove flour from the freezer and let it get to room temperature.  Note that flour can absorb moisture due to condensation while you bring it to room temperature.  To prevent moist flour, keep the flour in its sealed container – the condensation will collect on the container instead of getting into the flour.

Drying Damp Flour:

If the flour gets damp, you can spread it out on a baking sheet and heat it in the oven at about 200F.  If the flour is very damp, you might need to heat for up to an hour to get it dry.  After drying it, sift it to remove any clumps.

Vacuum Sealing

Shelf Life: 1-2 years

The vacuum sealing process removes air from the packaging. The bags are not completely leak-proof; air and humidity will eventually seep through. However, the reduced amount of air means flour stored this way will last much longer.

Vacuum sealing also keeps insects from getting into your flour.  It will NOT kill insect eggs which are already in the flour though.  That’s why many people first take steps to kill insects in dry food before storage.

To store flour with vacuum sealing:

  1. Place the entire bag of flour into a large vacuum sealer bag. You cannot dump the flour directly into the vacuum sealer bag because the particles of flour will get sucked into the machine.
  2. Follow your products instructions to vacuum seal the flour.
  3. Put the sealed flour in the freezer for at least 96 hours. This is to kill any insect eggs which are in the flour.
  4. If you must remove the flour from the freezer but won’t be using it right away, let it come to room temperature before putting it in any other storage container. Otherwise condensation will form.

Buckets, Plastic Containers or Jars with Oxygen Absorbers

Shelf Life: 5+ years

Oxygen absorbers are little packets of iron which trap oxygen.   If you place OA packets into a food-grade plastic container with flour, it will absorb the oxygen in the container and prevent spoilage from oxygenation.  The lack of oxygen also means that insect eggs can’t hatch.

The problem is that most storage containers are not truly air-tight and will eventually leak.  This includes recycled soda bottles as well as food buckets.

Buckets with gasket lids (see on Amazon) are usually better at preventing air leakage, so are a decent option if you need to store a large amount of flour.

Canning jars also tend to be very reliable and you’ll know the oxygen absorbers have worked because the lid will look “sucked down.”  Just be careful to store jars somewhere cool and dark, as heat and light can also cause spoilage.

Read about oxygen absorbers here.

Mylar Bags with Oxygen Absorbers

Shelf Life: 10+ years

If you want to store flour for months, years, or even decades, the best solution is to use oxygen absorbers in sealed Mylar bags.

Mylar bags are made from a metal-like material which is impervious to moisture and oxygen.  By sealing flour in Mylar bags with oxygen absorbers, the flour is completely safe from light, moisture and oxygen.  Even insect eggs can’t hatch because there isn’t oxygen in the packaging.

When stored this way, white flour can last 10-15 years.  Whole-wheat flour can last approximately 10 years this way.

Read about how to store food in Mylar bags.

Dry Canning – Not Recommended

Dry canning is a process where dry foods like flour are put into canning jars with lids and then heated in the oven.  The heat is thought to sterilize the food and create a seal.  Even though canning jars are used, dry canning is NOT the same as water bath canning.

As warned about by NM State University, there are a lot of potential problems with dry canning.

  • There’s no evidence that the process actually sterilizes food
  • The process can trap moisture in the jar.
  • Botulism poisoning could occur if moist food is sealed in an oxygen-less container. This is not an issue with foods that have less than 10% moisture content like flour, but condensation trapped in the jar could mean the flour does get very wet.
  • Jars can sometimes EXPLODE

Because of these issues, Mylar bags with oxygen absorbers are the only acceptable method for storing flour long-term.


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  1. So I put my flour in a big trash bag and froze it for about a week. Then I let it sit out on the counter to come back to room temperature. After than I placed the flour in brown paper bags. Taped them shut. Then vacuum sealed those. I did throw in an oxygen absorber between the brown paper sack and the plastic bag. Not sure if I should have put it in the flour. But it sealed everything well and I have a pound of flour vacuum sealed in each bag. Could you guess that would lengthen the time more than 2 years?

    • Your flour should last quite a long time like that. 🙂 Obviously I can’t say exactly how long it will last because some things – like if you live somewhere very hot and humid — will decrease shelf life. You should really look into Mylar bags + OAs though. I find it to be less work than dealing with freezing staples, but that’s just my opinion.

    • Yes they do! Almost any grain will or can have insect eggs. However, I personally haven’t noticed the problem with cornmeal/polenta as much. It might be because that is usually packaged in plastic whereas many other flours are in paper bags which can easily be penetrated by insects.

  2. I put my flour in ziploc bags with oxygen absorbers in each bag, I plan to put the bags in a 5 gallon bucket, the ziploc bags are not full, how do I know if the oxygen absorbers are working?

    • Ziploc bags actually aren’t completely airtight. Air leaks in through the seal and through tiny holes in the plastic bag itself. After putting an oxygen absorber into them, the bag might look “sucked down” a bit. But, over time, the air will leak bag into the bag. I know sealing them can seem intimidating, but Mylar bags + oxygen absorbers really are the best way to go for long-term storage of dry goods.

    • It will last just as long — but it might not be “self rising” anymore. That’s because the baking soda and/or baking powder that is in self-rising flour can lose its potency after a while in storage.

  3. Can you store cornmeal bolted white with absorber in mylar and how long can it last and after sealing it I am not sure if it should be hard or soft and I don’t think it will be like rice that tighten? I stored white flour for two days in freezer that is what most said should I start over?

    • You don’t have to. However, if you don’t remove the flour from the original packaging, it won’t fit well in the bag. You’ll end up with lots of extra space in the bag and need to use a lot more oxygen absorbers.

    • The 5lb bags of flour fit perfectly in 1 gallon mylar with enough space to add O² absorbers, squeeze excess air out, and seal.

  4. So is there any reason to take the flour out of the paper bag it comes in if I was going to do the following..

    1) freeze out the critters first
    2) bring to room temp
    3) slide entire flour bag into a mylar bag, toss in the oyxgen absorber
    4) suck out as much air as possible with food saver attachment and then seal
    5) put Mylar bag into 5-gallon pal

    What I’m looking for is any reason to bother taking the flour out of the original packaging? Leaving it in seems like it will make things a bit easier on the other end.

    • You don’t need to bother with freezing the flour if you are packaging it with oxygen absorbers: the critters and their eggs can’t survive without oxygen. You could keep the flour in the original bag. But it won’t fit very well in the Mylar bag: you’ll end up with lots of extra space on the sides of the bag, which means you’d have to use lots more oxygen absorbers to remove that air. So, in theory, you could leave the flour in the bags — I just don’t recommend it. 🙂

  5. Does brown rice have botulism if stored with oxygen absorbers. Can it be used to feed dogs safely. Should it just be thrown out. Was put in mylar bags with oxygen absorbers in 2014. What about whole wheat flour also.

  6. Thanks for your post!
    I store my flour in food safe buckets with bay leaves thrown into the bucket. Bay leaves will kill bugs.

  7. what about putting a piece of dry ice in the bucket and let the dry ice evaporate forcing the oxygen out? let the lid set on top but not sealed.
    Your thoughts please.

    • I don’t know enough about this to give an expert opinion. It seems like there is a high likelihood of mistakes though. I personally prefer Mylar bags + O2 absorbers; I can easily check whether the bags is sealed well and, when using O2 absorbers from a reputable company, feel secure that the flour is safe for years.

  8. Great article with great content! I’ll have to save this site under my favorites. Great information for anyone looking to store things long term.

    • It really doesn’t matter. Mine always go on top though because I try to work fast: I fill the Mylar bags with flour, give them a nice shake to settle the flour, and make sure everything is set up. Only then do I get out the OAs — which means they end up on top.

  9. Same as previously said, good info and thanks for being concise. I hate recipes where the author gives her life story before you can find the ingredients.

    Question: Flour, cornmeal and other dry goods. Can I put them in mason jars and seal with vacuum? ( food saver). I do beans and rice this way and others say good for “ up to 20years”. Regina


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