How long does flour last?
White all-purpose flour lasts about 6–12 months in the pantry and 1–2 years in the freezer, while whole-wheat flour can turn rancid within a few months.
| All-Purpose Flour | |
|---|---|
| Unopened | 6–12 months in the pantry |
| Opened | 6–8 months airtight; 1–2 years in the fridge or freezer |
| Ideal storage | Airtight and cool; the freezer is best for whole-wheat flour. |
| Long-term | White flour sealed with oxygen absorbers keeps for several years. For true long-term storage, store whole wheat berries and grind them as needed. |
Storage tips
- Freeze new flour for a few days to kill insect eggs before storing it.
- Raw flour is not ready-to-eat; it must be cooked.
Signs it has gone bad
- Insects, larvae or fine webbing (pantry moths) in the package
- A musty, sour or moldy smell, or visible mold
- Clumps or damp patches from moisture getting in
- A sharp, paint-like or bitter smell, which means the natural oils have gone rancid (brown rice, oats, whole-wheat flour)