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Every morning, you need a healthy meal to help you put your best foot forward, and nothing beats freshly baked bread for that!
Cooking without flour is challenging because flour is required for breakfast, lunch, and dinner. When you have a selection of flours in your pantry, you may easily prepare a wide range of recipes to nourish your family.
If you’re a survivalist or prepper, you already know the value of buying in quantity, but this food would go to waste if it wasn’t properly stored.
However, as previously stated, these flours are extremely sensitive to the environment and will deteriorate if not properly maintained. Don’t worry; we’ve compiled a comprehensive list of suggestions to assist you in storing flour for the longest time possible.
See also: How To Store Quinoa Long-Term
Reasons Why Flour Goes Bad
Many people believe that dry foods have a long shelf life, but this isn’t true; flour is one example of a product that can spoil quickly.
If you leave a bag of flour in your cupboard, it has a high possibility of turning bad due to the following factors:
- Oxidation is a process in which the air reacts with the food ingredients in the flour mix, causing them to break down. Whole grains including ragi, buckwheat, and oats have a significant risk of oxidisation. The oils in the grains will go rancid as a result of this process, giving off a nasty odour.
- Mold – Mold has the potential to degrade the quality of your flour. This is a common problem for those who live in high-humidity environments. The flour absorbs moisture from the environment as a result of general humidity and temperature fluctuations, resulting in a terrible case of mould. Mold can be smelled before it can be seen.
- Flour is great at soaking up and absorbing the aromas of its immediate surroundings, and it can pick up the scent of any unpleasant item around. If you have a large bowl of garlic powder seasoning or onions, your next batch of pancakes is likely to smell like these items.
- Insect infestation – An insect outbreak is a common occurrence that occurs when psocids invade your flour supply and infest the entire stock. This infestation has nothing to do with maintaining a clean and sanitary atmosphere; flour provides ideal living conditions, and they normally thrive there.
See also: Shelf Life Of Wheat Berries
Safe Ways To Store Flour
To deal with the problem of fowl flour, you can take a few precautions to ensure that your pantry is stocked with fresh flour for all of your nutritional needs:
Keep your newly acquired or milled flour bag in an airtight container. You can use resealable plastic bags or an airtight container with a firm seal.
If you want to be particularly cautious, consider investing in a vacuum sealer and vacuum bags, which will keep your flour safe for almost two years.
The vacuum seal prevents air from entering, slowing the oxidation process. This airtight technique also aids in the prevention of harsh odours.
As previously said, the colder and darker the environment, the better your grain flour will keep in place. Freezing your flour is good because it keeps the meals fresh for the longest time possible.
With this procedure, you can anticipate your whole grain flour to stay in perfect condition for six months. Keep the flour away from the freezer door to reduce the odds of the kitchen light accidentally contacting the flour every time you open the freezer.
Any present bugs, as well as their chances of infecting again in the future, are killed by storing flour in the freezer for four days.
If you’re prepping, chances are your freezer is already full of perishables like fruits and vegetables; in this case, freezing your flour is a fantastic option.
Keep the flour bag hidden in a corner of the fridge, away from the light. This method will not ensure the longest freshness; however, it is preferable than keeping your flour at room temperature.
Cool Dark Place
If you live off the grid or need flour on a regular basis, the products listed above won’t be much help. You can store your flour in an airtight container in a cool, dark location that you can quickly access.
Most people keep their goods in a cubby or the basement beneath their flooring; both are fine solutions as long as the area is clean and humidity-free. When stored at normal temperature, you should expect a shelf life of two to three months.
How To Store Flour Long Term
White flour (self-rising flour or all-purpose flour) can be stored for three months at room temperature and remain safe and edible.
If you keep it in the fridge, it should survive somewhere between six months and a year. When maintained in the freezer, it will last for two years with no problems.
Because of the presence of natural oils in the grains, whole grains and whole wheat flour do not last as long as white flour. Any whole grain flour will keep for one year in the freezer, six months in the refrigerator, and one month at room temperature.
You can use these principles to determine the freshness of your flour in a matter of minutes:
Refined flour can last for two years, so you won’t have to worry about it as much, but you should rely on your sense of smell to determine freshness. Flour that has gone bad usually smells foul, and that is your cue to throw it away without hesitation.
When whole grains start to smell sour and rotten, it’s time to throw them out.
It’s ideal to keep seed and nut flours like flax and almond in the freezer at all times; they’ll smell a little burnt or bitter, allowing you to swiftly judge their edibility.
To stay current, strive to get into the practice of labeling your containers. To keep track of the expiry date, try writing down the flour type, date of purchase, and date of manufacturing. It would be great if you refilled new flour as soon as the old one expired.
How To Keep Flour Fresh Long Term
Apart from the airtight, salable, and frozen procedures, remember the following tips and tricks to maintain freshness:
Use Mylar bags with oxygen absorbers to store your flour. This Mylar bagging option is a great way to prepare for years to come. Your flour would last for decades without deterioration. These Mylar bags are composed of metal, which keeps moisture and heat out while also keeping pests out. You can add oxygen absorbers to make it more time-proof by sucking up the remaining oxygen and keeping your flour light and fresh. White flour can readily survive ten to fifteen years, but whole wheat flour can last ten to fifteen years.
If you use the flour before it expires, you’ll have a better chance of getting fresh flour. Always buy a product that has been freshly packed; this will give you a longer shelf life.
Filling your sealed containers to the brim might be beneficial. The less air that gets into the container, the more likely it is to be safe. This firmly packed container should be stored in a cool, dark location.
Mixing old and new flour is not a good idea. Even if it takes up more space, keep the flour in separate containers. Consider starting with the older flour and then progressing to the newer one.
Frequently Asked Questions About Storing Flour Long Term
Can you store your flour in a 5-gallon bucket?
Yes, a five-gallon bucket will readily hold your flour. A five-gallon bucket can typically hold 125 pounds of mass, so you can fit a lot of flour into one.
If you have a large family who enjoys home-cooked meals, you may want to keep several buckets on hand. We strongly advise keeping only one variety of flour in a single bucket.
Keeping two bags of flour in the same bucket can significantly reduce the shelf life of both flours. Always purchase a bucket with a strong seal.
What are some of the best and durable containers to store flour?
While buckets are tough and durable, you won’t be able to go through your storage and open the seal hundreds of times; instead, you’ll need a few suitable containers to keep the flour for a few days’ worth of stock.
How much flour does a four-person family spend in a year?
On average, a household of four purchases 10 kg bags of flour per month, equating to 120 kg or 240 lbs. Between 1964 and 2000, yearly wheat consumption in the United States increased from 113 to 146 pounds per capita.
It fell slightly after 2012, to 133 pounds per capita, but consumption has risen steadily after 2020. When you’re dealing with this much flour, buying it in bulk becomes very cost effective.
Now that you know everything there is to know about storage, you can effortlessly purchase and store these items.
Best Containers To Store Flour
Airtight Enloy Stainless Steel Canister
If you have toddlers or teenagers at home, a stainless steel airtight canister is a better choice than glass or plastic because it won’t break or shatter as readily.
This container will protect your flour from the sun and air. The locking clam system provides great stability for its brimmed silicone cover on the aluminium base.
Because the top is transparent, you can tell what kind of flour it is just by looking at it. This container is quite sturdy and can be cleaned with mild soap and water.
Set of Essos Glass Jars with Wooden Lids
Those looking for a BPA-free set should consider purchasing this item without hesitation.
The flour does not leak because the glass jar has tight wood sealing. Aside from the apparent protection, you can choose from a wide range of sizes.
OXO 3106300 SteeL POP Container
If you’re tired of using normal lid containers, this product is a great alternative. OXO has a unique button that, when pressed, quickly seals the container.
You can press it once more to construct an improvised handle for carrying the container. This container is long-lasting and manufactured of BPA-free plastic, guaranteeing that your flour stays fresh for longer.
Long Term Flour Storage
That was our essay on how to store and preserve fine-milled flour.
Keep track of your inventory and reduce food waste by sticking to the expiration dates.
We highly recommend bulk buying and storing flour for cost-effective meals, bread, and baking now that you have a failsafe way to keep it from going bad!