Does Flour Go Bad? Here’s What to Know
Countless baking recipes rely on flour, whether it’s all-purpose, whole wheat, or one of many other varieties. Flour is used to provide structure in cakes, cookies, muffins, and quick breads. Plus, it’s used in savory applications for making dishes like fried chicken or mashed potato croquettes.
Flour is often sold in large quantities and — even with its wide variety of uses — you may have extra sitting around for a bit. But just how long can you hold on to it? Does flour eventually “go bad”? Here, we break down everything you need to know about whether flour goes bad, how to tell if it’s time to discard an old bag, and how to store it properly.
Yes. Since flour contains fats and oils, it can spoil. If stored properly, flour has a shelf life of at least one year, according to the USDA. Once spoiled, bad flour can cause symptoms similar to food poisoning if consumed.
How Long Does Flour Last?
According to Trung Vu, chef-instructor of Pastry & Baking Arts at the Institute of Culinary Education, flour does go bad. It’s all due to the fats and oils present in wheat flours. “All-purpose, bread, and cake flour can go rancid and will spoil,” he says. Whole wheat and other whole-grain flours will spoil even quicker because they are milled with the bran and germ of the grain, and these contain even more fat.
If stored properly, flour has a shelf life of at least one year, according to the USDA. Once spoiled, bad flour won’t be as effective in a recipe and can cause symptoms similar to food poisoning if consumed.
How Can You Tell If Flour Has Gone Bad?
Though flour is packaged with an expiration date, this is more useful as a guideline than a hard-and-fast deadline; you don’t need to automatically toss flour that’s past its expiration date. The first thing to look out for is smell. “You can tell if flour has gone bad if you detect a sour or damp, musky odor,” says Vu. As for visuals, keep an eye out for yellowing flour, moldy gray flour, or hard clumps. Fresh flour should be white or off-white for types with whole grain and should have a neutral or slightly sweet aroma. Vu notes to immediately discard any flour when you find weevil bugs or string-like weevil eggs in it. Sifting your flour helps to ensure that it’s free and clear of foreign particles.
What’s the Best Way to Store Flour to Keep it Fresh?
Flour should be kept in an airtight container for best storage. Store flour in a cool, dark place away from direct sunlight, like a closed cabinet or pantry. If you have extra flour you won’t use up for a while, Vu suggests freezing it in a vacuum-sealed bag or a freezer-safe zip-top bag with as much air removed as possible.
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