How to store flour
Best place: the pantry. Flour is shelf stable and keeps for 6 to 12 months in a cool, dry cupboard, then 6 to 8 months once opened.
6 to 12 months
from the package date
No guideline
No guideline
How to tell flour has gone bad
General signs for baked goods: baking and cooking, the group USDA lists flour under.
- Small moths, beetles or larvae in the flour or grains
- Clumping or hardening from moisture getting into the bag
- Sharp, crayon-like or paint-like smell from oil
- Baking powder that no longer fizzes when mixed with water
- Chocolate chips with a dull grey bloom or waxy smell
More on baked goods: baking and cooking. The times above are quality guidelines, not safety limits; food that shows these signs goes out regardless of the date.
Storage habits that make the difference
Store flour, sugar and baking powder in airtight containers in a cool, dry cupboard away from the stove. Keep oils away from direct sunlight and heat, and refrigerate nut oils and opened specialty oils to slow rancidity. Label containers with the purchase date so older stock gets used first.
How to store other baked goods: baking and cooking
Source: USDA FSIS FoodKeeper dataset (public domain). How we decode the data.