How to Store Flour Long Term
For long-term storage, keep flour in an airtight container in a cool, dark place; freeze it first for 48 hours to kill any pest eggs, and add an oxygen absorber for very long storage. White flour keeps a year or more this way; whole-grain flour lasts longer refrigerated.
The basics
Flour’s enemies are moisture, air, heat, light and pantry pests. Decant it into an airtight container and keep it somewhere cool and dark. This alone keeps white flour fresh for 6 to 12 months.
Long-term steps
To kill any weevil eggs already in the flour, freeze it for about 48 hours before storing. For storage beyond a year, add an oxygen absorber to the sealed container, or store the flour in the freezer, which greatly extends its life.
Whole-grain flour
Whole-wheat and other whole-grain flours contain oils that go rancid quickly, so store them in the fridge or freezer in an airtight container. Let refrigerated flour come to room temperature before baking for best results.
Frequently asked questions
Should I freeze flour before storing it?
For long-term storage, yes. Freezing flour for about 48 hours kills any pantry-pest eggs, so they cannot hatch in your container later. Then store it airtight.
How long does flour last stored properly?
White flour keeps 6 to 12 months airtight in a cool cupboard, longer in the freezer. Whole-grain flours last a few months at room temperature, longer refrigerated.