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How Long Does Flour Last? {Storage Tips & Signs of Spoilage}

By Christine April 8, 2021 4 Comments

pinterest image for flour

Flour is one of the foundations of baking. And if you're like most of us, you never give a second thought to flour being 'spoiled'. But if you accidentally used an expired or rancid batch of flour, you and your taste testers will know immediately that something doesn't taste right.

Not only that, flour that is past it's shelf life, doesn't produce the best breads, muffins and cakes. In order to avoid this baking flop from happening to you - it's important to note your flour’s shelf-life, proper storage and signs of spoilage. 

So, how long does flour last? 

Jump to:

  • How long does flour last?
    • Storage and Storage Area’s Temperature
    • Types of Flour
  • How to properly store your flour? 
  • Signs that your flour has gone bad…
  • Other Tips When Handling Flour
  • FAQ’s
  • More help on flours!
cup of flour

This post contains affiliate links. Affiliate links support Zest For Baking at no additional cost to you. I receive a commission if you choose to make a purchase through these links.

How long does flour last?

The short answer is typically, flour can last from 3-8 months. Of course, this will vary depending on several factors, such as: 

  • Storage container
  • Storage area’s temperature
  • The type of flour

Storage and Storage Area’s Temperature

Usually, a cool and dry pantry works well in preserving your container of flour’s freshness. But from my experience - placing your flour supply inside the fridge or freezer is a good move if you have a lot of flour and are not planning on using it right away.

Here’s a general guideline of how long each type of flour usually lasts when you store them in the pantry, fridge, or freezer. 

Type of FlourShelf Life
Pantry (50 to 70°F)Fridge (at or below 40°F)Freezer (0°F)
AmaranthTwo months2-3 monthsFour months
BarleyThree months2-3 monthsSix months
Brown riceThree months4-5 monthsSix months
BuckwheatOne monthOne monthTwo months
GF flour mixes1-3 months2-3 months2-3 months
MilletOne month1-2 monthsTwo months
OatsTwo months2-3 monthsTwo months
QuinoaTwo months2-3 monthsFour months
RyeThree months4-5 monthsSix months
SorghumTwo months3-4 monthsFour months
TeffTwo months3-4 monthsFour months
AlmondThree monthsSix monthsSix months
CoconutThree monthsSix monthsSix months
White rice Three months4-5 monthsSix months
StarchesOne yearOne yearTwo years

Types of Flour

cup of flour

Flour is a product of milling grains, legumes, vegetables, nuts, or seeds, specifically rice, barley, maize, wheat, or rye. Whereas ground almond, coconut, tapioca, or potato makes gluten-free flours. 

Wheat flour is the most popular type of flour. Included in this category are all-purpose flour, gluten flour, self-rising flour, among others. 

Some of your gluten-free flour options include almond, coconut, rice, potato, tapioca flours, and gluten-free bread mixes. Gluten-free bread mixes are usually a combination of flours from different plant or grain sources.

In general, whole grain and nut flours turn rancid faster than other types of flour.  

Why? 

Because whole grain and nut flours contain higher amounts of natural fats or oils. And when exposed to moisture and air, your flour becomes rancid. However, no need to worry! In the next section, we’ll tackle a few tricks you can do to extend their shelf life. 

How to properly store your flour? 

bag of flour

If you found yourself with a flour supply that’s more than you can utilize for your baking day, you can put them in an airtight (and moisture-proof) container at room temperature. 

Thankfully, placing them inside the fridge or freezer will extend your flour’s shelf life. Remember to bring the frozen flour’s temp to room temperature before using them.

But... you can also avoid this situation (especially if you have no room for storage) by taking note of this quick list: 

  • 1 pound (between 454 -520 g) flour = about 4 cups
  • 5 pounds flour = about 20 cups
  • 10 pounds flour = about 40 cups

As for the type of container, you can use glass, plastic, aluminum, or a ziplock plastic bag, as long as they’re airtight. Mason jars make lovely containers and kitchen decor, too. 

Placing them in an airtight container will protect your supply from moisture and air. This will also prevent them from developing a rancid odor and keep bugs (weevils) and rodents away! 

It’s also a good practice to put labels on them individually, indicating best by dates and the type of flour. Also, keep in mind that you shouldn’t mix old with new flour. 

When you choose to store them in the pantry, you’ll want to store them away from products with a strong odor (e.g., soap, onion, etc.). Here’s a weird tip that actually works...Bay leaves keep the insects at bay, with bay leaves being a natural insect repellent.

Signs that your flour has gone bad…

The bottom line is... if you notice your flour has a rancid smell, change in color, mold growth, or small bugs, then, by all means, discard it!

Other Tips When Handling Flour

jar of gluten free flour

You probably knew this already, but it doesn’t hurt mentioning this...flours are raw. And they are from milled grains or nuts that are grown in soil. So, there’s a risk of exposure to harmful bacteria and pathogens such as Salmonella and Escherichia coli (E. coli).

Here are a couple of reminders when you’re handling flour: 

  • Follow package instructions, especially cooking time and temperature; 
  • Only refrigerate cookie and pastry dough according to the manufacturer’s directions (appropriate temperature etc.); 
  • Have separate storage for your raw and ready-to-eat food; 
  • Wash your hands with soap and water after handling flour or pastry dough; 
  • Wash utensils, baking pans, workspace, etc. with warm soapy water; 
  • Don’t use raw cookie dough in ice cream or milkshakes; 
  • Throw away recalled flour; and
  • Don’t let your kids play with raw dough. 

FAQ’s

Can expired flour make you sick?

Don’t panic yet. Usually, nothing happens when you accidentally incorporated flour that has gone bad in your baked treats. However, if the flour contains mycotoxins, your treats can make you feel sick. Consult your doctor if this is the case.

Is it OK to use expired flour?

No…it’s not okay to use expired flour. An expired flour has a musty, sour, or rancid odor due to its natural oils reacting with oxygen, discolored, sometimes has molds and bugs (weevils).

Can you store flour in ziplock bags?

You can store flour in a ziplock bag or any airtight and moisture-proof container. Then, place them in a cool, dry pantry, fridge, or freezer, depending on how long you want them to last. Opt for the freezer for more extended storage.

What can you do with expired flour?

Be creative. There are tons of things you can do with expired flour. To start, here are some things you can do with expired flour: 
DIY glue and paste for handmade crafts such as collage and paper mache; 
Cleaning agent for stainless steel appliances, copper, and a deck of cards; 
DIY organic repellant for insects such as ants; and
DIY fabric starch. 

What does rancid flour taste like?

Instead of the usual moisture, sweetness, and feel and taste of fresh bread or cookies, you’ll be greeted with a sour or musty taste. To avoid this, properly store your flour or smell it before starting your baking spree.

Can I put flour in the compost bin?

You can put expired flour in your compost bin for your gardening needs. Make sure, though, that it is not infested with weevils or bugs. If the flour has bugs, put the flour in the freezer for at least 24 hours before finally putting it on your compost bin.

More help on flours!

  • 50 Terms You've Got to Know in Gluten-Free Baking
  • 6 of the Best Types of Gluten-Free Sandwich Bread
  • Gluten Free Flours
  • The Best Whole Grain Gluten Free Bread Recipe
  • Gluten Free Rice Flour White Bread for the Bread Machine

Filed Under: Baking Tips, Gluten Free Flours

Reader Interactions

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Comments

  1. Nick Cinelli

    April 08, 2021 at 9:49 am

    what is pectin in the bread recipe & what does it do?

    Reply
    • Christine

      April 08, 2021 at 10:37 am

      Hi Nick,

      So pectin is like gelatin. It's used in recipes and acts as a binder. So instead of using gelatin, which is an animal by product, you could opt for pectin, which isn't from animals, in bread recipes.

      Let me know if you have any other questions!

      ~Christine

      Reply
  2. Shoba

    April 08, 2021 at 6:24 pm

    Hi Christine,

    I usually place all my flours in the fridge. How long before you bake would you need to take them out to bring them to room temperature? I leave them out the night before if I need them in the morning if making pancakes and for cakes I take them out couple of hours beforehand. Is that ok?

    Reply
    • Christine

      April 09, 2021 at 8:42 am

      Hi Shoba,

      Overnight is perfect - but it also depends on what size container it's in too - a couple hours should be fine for a smaller container but something holding like 10 pounds of flour would need probably 4 hours to warm up.

      Thanks for asking!

      ~Christine

      Reply

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Hi, I'm Christine, a gluten free baker living in sunny Texas! Zest for Baking is where you'll find gluten free (and dairy free) recipes, tips for substituting ingredients and help navigating the world of gluten free baking.

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Since 2013, Christine has been creating delicious gluten free baking recipes that no one would guess are actually gluten free. Her Zest For Baking recipes have been featured on The Daily Meal, Bloglovin' and Dr. Axe, to name a few. When she's not hanging out on Facebook or sharing pictures on Instagram or pinning on Pinterest, you can find her in her kitchen, creating more ZestForBaking.com recipes!

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