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 long-term storage.
Shelf Life: Approximately 6-10 months Flour usually won’t last more than 6 months in its original paper package. Removing it from the package and putting it into an air-tight container will make it 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 that is hard to eliminate.
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 it in its sealed container – the condensation will collect on the container instead of getting into it.
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 already in the flour, though. That’s why many people first take steps to kill insects in dry food before storage.