The Best Way to Store Flour, According to These 3 Major Flour Brands

Flour is one of the nine items we always have in our pantries and for good reason too. Whether you’re making cookies, cakes, fried chicken, or pasta, flour is an essential ingredient. That said, it’s also one of those items we open, use, and let sit in the pantry without thinking twice about its shelf life. We can’t possibly be the only ones who have ever accidentally opened a bag of flour only to find its smell is a bit off—or worse, infested with pests.

To reduce the risk of wasting flour and money in the future, we tapped into three of the best-selling flour brands on the market for a refresher on the best way to store flour. Read on to hear how some of the staff at King Arthur Baking, Gold Medal, and Pillsbury store their flour at home.

The Best Way to Store Flour

To have the highest chance of cooking and baking from the same stash of flour for as long as possible, it’s vital to start with the best product possible. “When you’re at the store, make sure the flour bag you purchase is sealed,” advised Gold Medal’s brand experience manager Jenny Jonker. “Look it over to confirm that there are no tears or holes anywhere.”

Moisture, heat, and air are the three biggest enemies of flour’s lifespan. That means that in addition to keeping flour dry and cool, it’s wise to transfer it to an airtight storage container, explained Brett Minner, the vice president of marketing at Hometown Food Company, which is the parent company of Pillsbury.

All three experts agreed that after purchasing a bag of flour, you should decant it at home. Jonathan Brasil, research and development specialist at King Arthur Baking, said he and his teammates rely on the Prepworks ProKeeper Plus Flour Keeper (similar to these that we love, too). This will not only protect the flour from exposure to air and moisture but should also keep it pest-free. 

From there, the best place to store flour varies on how quickly you plan to use it and on the flour type. 

• All-purpose flour or any flour you plan to use fairly quickly: Store this in an airtight container in a cool, dry place, such as your pantry or a cabinet away from the oven or bright windows. If you have space in your fridge, Jonker said it doesn’t hurt to store your flour there, as the ideal temperature to store flour is below 50 degrees F (10 degrees C). In an airtight vessel, you should be safe anywhere in the fridge, but the crisper drawer set to low humidity can offer additional insurance.
• Whole grain, nut flour, or any flour you’ll be working your way through at a slower pace: Store this in an airtight container in the refrigerator or freezer. According to Jonker, storing higher-fat flour, such as almond flour, in the fridge will prevent the oils from making the flour go rancid. “Note that freezing will harden high-fat flours, so just let them come to room temperature before using,” Jonker said.

How to Tell When Your Flour Has Gone Bad

“Your best bet is to use your flour by the best-by date. Anything beyond that is a judgment call,” Brasil said. According to all three experts, there are several ways to tell if your flour has spoiled. If the flour has an “off,” funky, stale, crayon-like, or cardboard-like aroma, then it’s likely gone bad. Other indications include the presence of dark specs, noticeable color changes, and any signs of infestation. If you notice any of these qualities in your flour, it’s wise to discard it and start fresh with a new bag.

Following these tips can help prolong the shelf life of your flour for at least six to eight months after opening the package. Seems easy enough, doesn’t it?