If it's been a while since the last time you baked, you may wonder whether the flour that's been sitting in your flour jar—or yikes! in that paper bag—in the back of your pantry is actually going to do the job. Using fresher baking ingredients can ensure that your cookies or cake will taste delicious. But is flour that's past its prime going to result in subpar pastries?
Here's how to tell if your flour has gone bad, along with tips to help you keep flour fresh for longer.
How to Store Flour and Avoid Flour Bugs
Does Flour Go Bad?
While flour is considered to be non-perishable, flour will go bad eventually—especially if left in that paper bag. In fact, flour will only stay fresh for about three months if not stored properly. That’s why you should transfer store-bought flour to an airtight container after you open it. By moving the flour to a designated food storage container, you can extend its shelf life for up to two years, especially if you store that flour in a freezer.
If you use alternative types of flour, like oat or almond flour, make sure they’re also stored in a similar airtight container, because they will spoil much faster than all-purpose white flour. If stored properly, almond flour has a shelf life of about one year.
Is It Safe to Eat Food Past the Expiration Date? Here's What You Should Know
How to Tell if Flour Is Expired
If you use the flour by the "best by" date printed on the flour bag—especially if you've stored it in a cool, dark spot in an airtight container—you're probably good to go.
But if you aren't sure how long that flour has been in your pantry, your nose is the quickest way to tell if your flour is expired—it will likely smell "off," with a bit of a stale and funky scent. You may also see changes to the flour's color or texture, as it gets clumpy and may turn yellow or gray. And of course, if you see any evidence of pests (like the webbing and winged insects that indicate a flour moth infestation) or signs of mold, throw it away.
What's the Average Shelf Life of Flour?
Flour's shelf life depends on what type of flour you're using and how you're storing it. In general, flour can be stored for up to eight months in an airtight container at room temperature and longer (up to two years) in the freezer.
Refined Flour
Bread Flour vs All-Purpose, Pastry Flour vs Cake Flour: Explained
Wheat-based refined flours usually can be used past the expiration date (up to a year at your house), especially if it's been stored in a cool, dry place. You'll want to be careful about self-rising flour, though, as the baking powder that's mixed into the flour can lose its effectiveness over time.
Whole Grain Flour
Whole wheat flour or other grains (think rye or buckwheat) definitely needs proper care and handling to last more than a couple of months—you'll want to store it in the freezer to help it last up to six months.
Almond Flour and Other Nut Flours
Nuts have oils in them that can make nut flours go rancid sooner than their wheat-based counterparts. You'll want to taste a bit of the flour to really judge whether it's good—it will taste rancid if it isn't. In general, like whole grain flours, these may start turning right around the "best by" date—generally up to a year if it's stored properly in an airtight container.
Give Your Baking an Upgrade With One of These Healthy White Flour Alternatives
Oat Flour
Oat flour can last in your freezer up to six months, but just a couple of months if you store it in your pantry.
What Happens If You Use Expired Flour?
Expired flour has been generally shown to be okay to use, though it could impact the flavor of your finished product if it has started to go rancid. Unlike using expired perishables like eggs or milk that can quickly sour or become unsafe to use, expired flour is less likely to make you sick, unless mold has grown in it. But to be safe and avoid illness, it's always best to store your flour properly and check the date on the packaging if you haven't baked in a while.
Quality is less clear-cut, and Snyder typically avoids giving specific time estimations. But you can expect most refined white flours (all-purpose, bread flour, 00 flour, cake flour, etc.) to keep for a year or more if stored properly (i.e., kept dry in an airtight container in a cool, dark place).
According to the U.S. Department of Agriculture (USDA), expiration dates do not constitute safety. Expired flour can be safe to use if the flour is still good. However, flour does go bad, which you can determine from smell and appearance.
"The typical shelf life of all-purpose flour is about 1 year or longer from when it's milled," Adams says. But if you've forgotten when you bough that bag of flour or you've transferred your flour from its original packaging into a separate container, the next best way to tell if your flour has gone bad is to smell it.
Refined and whole wheat flours such as all-purpose, bread, and cake flours typically will last about one year. Starch flours such as cornstarch and tapioca will last about the same.
One exception to this is self-rising flour. While the flour itself remains stable, its added baking powder gradually loses potency — just like the can of baking powder in your cupboard does. Yes, you can bake with self-rising flour after its best-by date; but your baked goods may not rise as well.
If you've stored flour properly and it doesn't show any signs of turning rancid such as a foul smell or mold, it's most likely still safe to use after the best by date.
If wrapped and stored properly, refined flours will keep for six to eight months at room temperature, up to one year in the fridge and up to two years in the freezer.
While fresh flour has a neutral odor, bad flour smells off — it can be stale, musty, or almost sour.It may also look discolored. Additionally, if your flour has come into contact with water or moisture, large clumps of mold may appear.
Quality is less clear-cut, and Snyder typically avoids giving specific time estimations. But you can expect most refined white flours (all-purpose, bread flour, 00 flour, cake flour, etc.) to keep for a year or more if stored properly (i.e., kept dry in an airtight container in a cool, dark place).
Turns out, sugar takes the cake when it comes to extended shelf life. Granulated sugar can last up to two years in the pantry after opening. Technically, sugar never spoils. While it's recommended that granulated sugar be discarded after two years, chances are it will still serve its baking purpose even beyond that.
The Food Marketing Institute's "The Food Keeper" recommends storing unopened baking soda at room temperature for 18 months. After opening, store at room temperature for 6 months for best quality.
According to the USDA, unopened all-purpose flour (both regular, enriched, bleached, and non-bleached) is best used within a year of the purchase date. Once open, it's best to use all-purpose flour up within six to eight months, if stored in the pantry.
Even though the shelf life of brown sugar is indefinite, it's best to use it within two years of purchase for maximum flavor. Don't store brown sugar in the refrigerator. However, if you are in a very dry area or are going to keep it for a long time, you may want to freeze it.
How can you tell flour has gone rancid? This answer is a bit trickier and can be determined by smelling or tasting the flour. If the flour smells musty or sour, then it's probably expired and well past its “best by” date. An unpleasant taste or smell means it's time to part ways and toss your flour.
It has an indefinite shelf life that doesn't technically expire but will degrade in quality over time. If sugar sits in your cupboard too long, it is likely to crystalize and harden. The color and flavor can change too, so it is recommended to use sugar within two years.
You can use old flour as fertilizer, to bulk up your compost, or to mark off the edges of a new bed. Or you can do like Jan Z did: “I wrote in flour BIG 40 on my neighbor's lawn for their birthday, and it made the grass grow 10 times faster and so much greener. It lasted pretty much all summer.”
Wheat-based refined flours usually can be used past the expiration date (up to a year at your house), especially if it's been stored in a cool, dry place. 2 You'll want to be careful about self-rising flour, though, as the baking powder that's mixed into the flour can lose its effectiveness over time.
Baking powder won't have an off smell or taste—unless it's been contaminated with something else. And it is safe to use past its expiration date, even if it isn't as effective. You'll just end up with a flatter, denser baked good than you would if you used fresh baking powder.
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