The Best Way to Store All Sorts of Flours

February 22, 2016

Back in the day, a well-stocked home baker’s pantry might include all-purpose flour (or self rising, if you were a Southerner), bread and/or cake flour (if the baker was into cakes or bread), cornstarch, and degerminated cornmeal. All were kept in the cupboard or pantry and there was no need to worry about spoilage.

There are no “ordinary” home bakers today and the status of flours has become “complicated,” to say the least. For one thing, there are zillions of flours! If you bake with whole grains, make artisan breads, dabble in wheat-free recipes—or just generally take advantage of new baking ideas, an abundance of “alternate” flours, and endless recipe choices—you’ve probably got a gaggle of partially full bags secured (hopefully?) with rubber bands or tape and ready to tumble out of the fridge or cupboards.

...Yikes, right?

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How do I get a grip? I divide flours into two main categories: those that go rancid (whole grains, nuts, insects, etc.) and those that don’t (starches and white rice flour). I worry about the former more than the latter. Either way, I make sure all containers are well-sealed and easy to organize.

Here's my flour-by-flour storage guide:

1) Whole grain flours (whether gluten-free or not):

(Including the faux grain buckwheat flour)

Because they contain the germ of the grain seed, as well as the endosperm and the bran, these will go rancid with time and/or poor storage conditions (the package they come in will specify that they are whole grains, in case you are not sure).

Check “best by” or ‘’sell by” dates on the package. If stored at cool room temperature, plan to use flours by the “best by” date or within 3 months after the “sell by” date. Or, you can keep them for at least 6 months in the fridge or a year in the freezer.

Make it a habit to sniff every newly opened bag of flour, even if you are new to these flours and do not know how they should smell. If you get used to how they smell when fresh, you’ll be better able to tell when they are rancid. I sniff containers every time I use my flours, both for the pleasure of smelling the grain and to monitor freshness.

Once I open packages, or if I buy in bulk, I transfer flours that I use in large quantities or quite frequently to airtight containers that stack or stand upright. I mark the “sell by” or 
“use by” date on the container to reduce my own anxiety. If you do keep the flours in their original packages, fold the opening over a couple of times and secure well—I use binder clips from the office supply stores and swear by these for all bag-sealing jobs. Consider ganging these partial bags together into a bin, canister, or large zipper lock bag to keep a semblance of order.

Store often-used flour in a cool pantry. For flours you might not use up quickly (or if you're looking to buy time), find space in the fridge or freezer. I’m a fuddy-duddy when it comes to the freezer, so I double wrap: Put flour into a plastic freezer bag, press the air out, then either put the bag into a another freezer bag or in an airtight container with as little headroom as possible.

2) Nut flours:

These are far more fragile and short-lived than are the whole nuts they are made from. Treat nut flours like whole grains, as they too go rancid. I usually keep them in the fridge or freezer so I don’t lose track of them in the pantry.

3) Non-whole grain flours and starches:

Starches like cornstarch and tapioca flour, as well as white rice flour and non-grain flours like coconut, don’t seem to spoil readily. These can be kept in the cupboard or pantry for at least a year, but perhaps indefinitely. I still like my airtight containers for these because they are keep things tidy and bug-free.

4) Other flour:

Anything ground into particulate form can be (and these days is often) called “flour.” If you buy insect flours, grape skin or grape seed flours, seed flours, fruit and vegetable flours, and (who knows) maybe even flower flours, read packages or go to websites for shelf life and storage info. Then get out your airtight containers and binder clips and start organizing.

5) Good old all-purpose flour:

Knowledgeable sources say AP flour lasts 1 to 2 years (!) in a sealed container at cool room temperature. As with other flours, I mark my container with the “best by date”.

In all cases, the “best by” date is not a drop dead date, but rather a conservative estimate on the part of the producer. If in doubt, give a sniff and to decide if you can use flour after the date. That being said, I try to regulate my buying habits so that ingredients are used at their very best.

While writing this post, I found 3 bags of flour with 6 year old “best by” dates. Thus I officially started my spring declutter campaign!

How do you keep your flours fresh? Share your tips in the comments below.

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  • Peggy
  • Laura415
  • Windischgirl
  • KL Kemp
    KL Kemp
  • LeBec Fin
    LeBec Fin
My career was sparked by a single bite of a chocolate truffle, made by my Paris landlady in 1972. I returned home to open this country’s first chocolate bakery and dessert shop, Cocolat, and I am often “blamed” for introducing chocolate truffles to America. Today I am the James Beard Foundation and IACP award-winning author of ten cookbooks, teach a chocolate dessert class on, and work with some of the world’s best chocolate companies. In 2018, I won the IACP Award for Best Food-Focused Column (this one!).


Peggy September 28, 2022
Hi, I live in a hot climate and have dealt with moths too. I learned from my Navy Health officer sister that the insects are often already in the food. What to do? 1. Freezing right at the beginning kills them, even if you can't keep the product in the freezer for its whole lifespan. 2. Apparently accidental protein from the insects already in the food is calculated as part of what is allowable and even somewhat beneficial, as you see from the other post! 3. Storing in containers does keep the pests from spreading to other things. They will increase if the food is stored above 75 degrees. I still am kind of wondering, what are the dangers of spoiled flour? Bachelism? mold? Those would definitely be hard to detect besides by smell. As a kid i ate plenty of old flour. My mom bought in high bulk.
Laura415 March 12, 2016
When I started going gluten free I bought a lot of different flours and got pretty confused. I keep nut flours, buckwheat flour, and sprouted spelt flour (not GF) in the freezer. Rice, tapioca, potato starch, cornstarch, coconut and sweet potato flours in glass mason jars in the cupboard. I began grinding whole oats into flour as needed and keep the whole oats in the freezer too! The new flour product I am making is awesome for eliminating food waste. Dehydrate the pulp from juicing and powder it in a spice grinder or vitamix. I make a lot of carrot flour, apple flour, and ginger flour. You do have to juice each fruit or vegetable separately but I often combine carrot and apple. These get added to GF quickbread recipes in place of other starches or GF flours. I add up to 20% of this juice pulp flour to any recipe calling for flour. You can also add it to some stews for thickening and flavoring.
Windischgirl March 9, 2016
I store my flours and other grains in glass jars with clamp lids. Just this week I picked up two 5-liter Bormioli Fido jars for $4.50 each...they were missing rubber gaskets, which run $2 for a five pack. It easily holds 5 lb. of flour, sugar, rice, etc. Smaller ones for the non-wheat flours. Airtight and I can easily see what I have.
KL K. March 9, 2016
Years ago, try 20, my pantry in CA, was invaded by Indian meal moths, which are terribly hard to get rid of. I purchased a huge number of Rubbermaid containers which worked quite well and which I still have and use. Recently, within the last year one of the lids ripped. Rubbermaid replaced the lid with no questions asked. It's a different color as they no longer make the dark green but these containers have been a great investment.
LeBec F. February 23, 2016
This is a terrific feature. My only dissenting comment is that flour pests (moths and weevils) appear even in my tight-sealing clear plastic 'deli' containers. The frig and freezer are my only pest-free choices and they are not flexibly designed for larger deli containers, ime.
Windischgirl March 9, 2016
LBF, I agree with you; the deli-style plastic containers don't cut it for me either. But I suspect in those cases, the pests were already hanging out in the food at the store--I simply provided them a warm and dry home. I have had best success with the clamp-style glass jars but also rely on my chest freezer to store the overflow.
judy February 22, 2016
Decades ago we moved into a house that we found out was infested with cockroaches. I put EVERYTHING into plastic storage containers as part of my effort to get rid of them. Turns out the food kept much longer. Of course, now the are all BPA free, but the principle is the same. And we did get rid of the roaches--lol.
marta February 22, 2016
Insect flours? Really?
judy February 22, 2016
Yes, cricket flour is pretty good. We in the US have so much food we don't have to "resort" to using what we call alternative food sources. But in developing countries insects are the norm. Most of us eat shellfish-simply a water insect-they have exo-skellitins as well.
tia February 22, 2016
The Rubbermaid 21 cup containers will fit a 5 pound bag of AP or whole wheat flour (unsure on the weights of other flours), just FYI. I was so excited when I got cabinets tall enough to take those things.
Sarah J. February 22, 2016
Good to know the volume to weight conversion!