Flour is a store cupboard staple that can last for months, but it won’t stay fresh forever. Its shelf life depends on the type of flour, how you store it and whether the packaging has been opened. Knowing what to look for can help you decide when it’s time to throw it away.
How long does flour last?
White flour typically lasts six to 12 months unopened in the cupboard, and six to eight months once opened. If refrigerated after opening, it can last about a year. Wholemeal flour has a shorter shelf life, lasting around three to six months in the cupboard and six to eight months in the fridge.
“Flour is dry, but it is still an agricultural product,” says Dr Darin Detwiler, a food safety expert, author and professor emeritus of food policy. “It can lose quality, absorb odours and moisture, attract insects, develop mould if damp, and become rancid.”
This is especially true of wholegrain, nut, seed and gluten-free blends with a higher fat content.
How to tell if flour has gone off
Before using flour that’s been in the cupboard for a while, check for signs that it has gone off. According to Dr Detwiler, you should throw it away if it has “a musty, sour, bitter, Play-Doh-like, stale, oily or rancid smell”. Other warning signs include visible mould, clumps caused by moisture, discolouration and signs of pests, such as webbing, larvae, weevils or moths.
A “best before” date isn’t necessarily a reason to throw flour away. However, discard it if it shows signs that it has gone off or has pest activity, has been damaged by moisture, or is subject to a recall, regardless of the date.
What to read next
It's also important to remember that flour isn't ready to eat straight from the bag.
“Raw flour can carry pathogens, which is why you shouldn’t eat raw dough or batter,” says Dr Detwiler. Cooking or baking is essential for food safety, so resist the temptation to sample uncooked cookie dough.
How to store flour for longer
For best results, transfer flour from its paper bag to an airtight container, or put the bag inside one. This helps protect it from moisture, pests and unwanted odours.
Refrigerating or freezing flour is especially useful for wholegrain, nut-based and higher-fat gluten-free flours, as well as flour bought in bulk or stored in a warm, humid kitchen. Before baking, let chilled or frozen flour come to room temperature.
With proper storage and a quick check for signs that it’s gone off, you can keep your flour fresh for your next baking project.
Rosamelia is a writer at Good Housekeeping, covering everything related to Gen Z, lifestyle, and online trends. She’s a graduate of NYU's Magazine and Digital Storytelling program. In her free time, you can find her reading and reviewing books on her bookstagram: amelias_biblioteca.
Stacey looks after all food and drink reviews — from coffee pods and veg boxes, to natural wine and tequila. Stacey is also founder of Crummbs, where she’s written nearly 2,000 restaurant and hotel reviews since 2013. Prior to this, Stacey wrote hundreds of in-depth buying guides for the Independent, i newspaper and BBC Good Food, as well as reviewing restaurants and interviewing celebrities in her column at Balance Magazine. Stacey has also appeared in BAFTA-nominated BBC documentary Blood, Sweat & Takeaways, where she investigated South East Asia's food production industry, appearing on both Newsnight and BBC World Service to share her findings. Regularly checking out the latest restaurants, bars and product launches, Stacey also loves experimenting with recipes at home, and is a WSET-certified wine and spirits expert, with over 10 years of experience in the business. You can follow Stacey on Instagram @crummbs_uk
