Can the flour be frozen? - The Ultimate Guide

Raise your hand if you are one of those people who have never thought about the shelf life of flour.

But flour has an expiration date, and sometimes it’s shorter than we expect. Is there a way to extend the shelf life of this basic ingredient?

Can the flour be frozen? Yes, you can freeze the flour. Freezing extends the useful life of any type of flour for a few more months, preserving its best qualities. It is the recommended storage method for all types of flours, especially whole grains and alternatives, richer in nutrients and oils.

This article is the complete guide to flour storage. If you’ve ever wondered what the best flour storage method is and how long different varieties of flour last in the freezer, read on.

Does the flour go bad?

We are so used to keeping flour in kitchen cabinets that we seem to have forgotten that it goes bad.

Although flour has a long shelf life, it does spoil. How long flour will retain its quality depends on a number of factors.

What makes flour go bad is air and moisture. These two factors accelerate the oxidation process of the fat, which causes the gradual deterioration of the flour.

Although flour contains a small amount of fat, it is enough to make it go rancid if you don’t store it properly.

To store flour so that it lasts longer, it’s important to keep it away from moisture.

The slightest drop of water can cause a packet of flour to clump and spoil. That is why it is recommended not to store the flour in the paper or cardboard container in which it comes, since it can easily absorb water.

Transfer the flour to a glass, plastic or metal container to ensure that it is free of moisture and protected.

Another thing you should protect your flour from is insects.

Here are some things you should do to avoid any interaction with these types of guests in your pantry:

1. Keep your pantry shelves clean.
2. Store the flour in a tightly closed container.
3. Store the flour in the freezer for at least 7 days before moving it to the pantry.

Can you freeze flour?

If you have experience with flour going bad no matter how long you keep it dry and cold, then you should try storing it in the freezer.

You can freeze the flour. Doing so is almost a must for specialty flours, as they tend to go rancid pretty quickly.

Freezing flour is a safe and easy way to extend the shelf life of these basic ingredients. The colder temperatures slow down the deterioration process of the flour, thus preserving its best qualities for many more months.

Why freezing is the best way to store flour

If you are a person who bakes often, you may find it useless to keep flour in the freezer. However, if you bake occasionally and buy a packet of flour just to use in a recipe you’ve seen on the internet, freezing is the way to go.

There are three reasons why freezing is the best method for storing flour:

There are no bugs in the flour

Freezing not only ensures that pests don’t get into your flour while it’s in the pantry, it also kills any eggs that may be present before you even bring the flour home.

Freezing the flour is the most effective way to get rid of any unwanted organisms that inhabit it.

Shelf life extension

Freezing extends the shelf life of the flour. Otherwise, it would expire before you decide to use it again.

Gluten-free and whole-grain varieties of flour, in particular, have too short a shelf life. Considering the health benefits of these kinds of flours, it’s a shame to let them go to waste by keeping them in the kitchen cupboard.

Don’t worry about storage conditions

Last but not least, you don’t have to worry about the storage conditions of the flour.

When storing in the pantry or kitchen cabinet, you have to constantly make sure that the flour is safe from moisture. Packaging and storing flour in the freezer correctly once is enough to keep it safe.

How to freeze flour

Freezing the flour is a matter of minutes, since it is an easy product to work with. Here’s how to freeze flour:

1. Transfer the flour from its original container to an airtight container. You can use a plastic container or a resealable plastic bag. Airtight containers are best to prevent moisture from getting into the flour. Since flour doesn’t have moisture to freeze solid, it doesn’t need to be frozen in small batches. Simply freeze it in a convenient container or bag that allows you to easily scoop out as much flour each time you need it.

2. Don’t leave too much room in the container. The less air there is in the container, the better your flour will keep. In this sense, plastic bags are more convenient to use, since you can remove excess air from the bag once you take out some of the flour.
3. Label the container with the date. Although the flour can be used a few months after its expiration date, it is always good to keep in mind the expiration date indicated on the packaging.
4. Store flour away from foods with a strong odor. Although tightly closed containers should prevent the flour from absorbing any odors, it is always good to take steps to ensure that the product does not change any of its qualities, including the smell.

Note : Do not freeze the flour in its original container, even if you have not opened it yet.  The paper packaging will attract moisture and all your flour will go bad.

The only way to freeze flour while keeping it in its original container is to wrap it in several layers of plastic.

However, this is not a convenient way to store flour, as it will be difficult to get the desired amount out to use in a recipe.

How long does flour last in the freezer?

Storing flour in the freezer greatly extends its shelf life. Some varieties of flour are recommended to be stored in the freezer immediately after opening the package.

Although almost all types of flour have a few months of shelf life at room temperature, there is always a risk that it will go bad if you don’t provide it with the right temperature or moisture gets into the flour package or container.

The following is the shelf life of the most popular flour varieties when stored at room temperature and in the freezer:

The time periods in the table above are only rough estimates of how long different types of flour will last in the pantry and in the fridge.

The shelf life of flour depends on a number of factors, such as the consistency of temperature and humidity levels, how well the flour is packaged, and the expiration date stated on the packaging.

What types of flour can be frozen?

From regular all-purpose flour that you use almost daily to specialty flours that expire when the container is half full, you can freeze them all.

refined flours

Refined flours, such as all-purpose, baking, pastry, and bread flours, have a longer shelf life . Made with only the endosperm of the grain, these flours are finely ground and blanched.

In general, flour has very little moisture. However, in refined flours, the moisture content is reduced to a minimum, since the germ and bran that contain nutrients and oils are removed.

Storing refined flour in a cool place, where water and insects do not reach it, is enough to keep it fresh for months. However, this can be a challenge for you if it is too hot where you live.

Then what do you do? Freeze it

Freezing refined flour may not be necessary for those who can easily provide the proper conditions for its storage. However, if the weather is not favorable, freezing is.

Store refined flour in the freezer to ensure that it retains its best quality for many months and stays free of bugs and moisture until you finish it.

Can self-rising flour be frozen?

Self-rising flour is a refined flour with a shorter shelf life. It keeps between 4 and 6 months in the pantry.

Self-rising flour contains salt and baking powder. The latter makes it unsuitable for freezing.

Although there are no health risks from freezing self-baked flour, doing so can lead to undesirable results when you decide to bake with pre-frozen self-baked flour.

It is not recommended to freeze self-cooked flour, as it will gradually lose its effectiveness. The leavening agent, i.e. baking powder, may not work as well as it did before freezing the flour.

You can freeze self-rising flour. However, if you decide to use it after keeping it in the freezer for a while, it’s a good idea to add a small amount of leavening agent to ensure the dough rises.

Self-rising flour keeps for up to 12 months in the fridge, or in the freezer if you’re willing to risk its effectiveness.

wholemeal flours

The shelf life of whole grain flours is much shorter, since they are made from the whole grain. All parts of the grain are ground: the bran, the germ and the endosperm.

The bran and germ contain oils. This is what makes whole grain flours go bad faster than refined ones.

Also, since whole grain flours contain nutrients, they attract more pests. Therefore, freezing whole wheat flour is a good option not only for those who do not use it often, but for any cook.

For some whole grain flours, such as rye, freezing is the only recommended way to store them.

The most widely used wholemeal flours are buckwheat, corn, rye, barley and spelt.

gluten free flours

Gluten-free flours include flour varieties such as rice and nut flour, coconut flour, sorghum flour, corn flour, and cassava flour. 

They are great alternatives to regular flour and can easily be substituted for it in all culinary tasks. However, there is a downside. The shelf life of some varieties of gluten-free flour is shorter than that of refined flours.

Nut flours, including a widely used variety such as almond flour, have a shelf life of about three months if stored at room temperature.

This is pretty short and wasteful considering they are more expensive than refined flour varieties and you may not use them as often.

How to use frozen flour

Before using the frozen flour, it is important to take it out of the freezer and leave it at room temperature for some time. Once the flour is at room temperature, use it for your favorite baked goods.

Freezing the flour does not affect its qualities if you let it “come to life” before using it. If you use cold flour for baking, your baked goods will not rise.  They can also be heavy and rubbery.

If you have your flour stored in a larger bag or container, pour some of it onto a baking sheet and spread it out in a thin layer. So the flour will heat up much faster.

In either case, take the flour out of the freezer an hour before baking to make sure it’s ready to use when you mix it with other ingredients.

The only exception where frozen flour is recommended is when making pie crusts. Some bakers agree that flour straight out of the freezer makes the perfect dough for a flaky crust.

Note : Do not take the entire container or bag out of the freezer and leave it on the counter while you decide how much flour you will need for your recipe. Freezing and thawing flour multiple times will cause it to spoil.

Temperature changes will create moisture which is the worst thing that can happen to flour.

How to tell if flour has gone bad

Although freezing is an effective way to preserve the quality of flour and extend its shelf life, it can spoil. That’s why we always recommend closely inspecting your flour before using it, whether you’ve stored it in a cupboard or in the freezer.

The main thing that gives away bad flour is the smell. The flour does not usually smell of anything, unless it is a nut flour that has a characteristic nutty smell. If your flour smells rancid and musty, it’s gone bad.

Color changes also indicate that the flour is no longer good to use. This is easier to spot with white flour.

Lastly, lumps in the flour are also an indicator that it is spoiled. For frozen or refrigerated flour, allow it to come to room temperature before checking for lumps.

What happens if you use spoiled flour?

Using rancid flour does not imply any health risk. Although the structure of flour molecules changes when it goes rancid, nothing serious will happen to you if you eat food made with rancid flour. The taste, however, will be unpleasant.

Instead, moldy flour should be thrown away immediately, as consuming foods made from it can cause health problems. Moldy products contain not only bacteria, but also dangerous substances that cause a host of problems.

How to Store Large Amounts of Flour

Stocking up on white flour is always a good idea, as it’s a cooking staple that you’ll always need. However, not storing it properly can cause your product to go to waste.

If you live in a warmer climate where it’s difficult to provide the necessary conditions for products like flour, stocking up on it can be a bit risky.

Freezing is certainly an ideal method that ensures your flour is bug free and in good condition. But when it comes to large amounts of flour, this storage method is not practical.

So how do you store large amounts of flour? This is what you should do:

1. Get a large food-grade bucket with a screw-top lid.
2. Clean it well and dry it making sure no moisture remains in the bucket.
3. Check the flour before transferring it to the bowl.
4. Fill the container with flour and close the lid tightly. Be sure to leave as little space in the container as possible.
5. Label the container with the date and type of flour.
6. Place the container on a shelf or somewhere above the ground.
7. Clean the shelf from time to time and check that there is no moisture.
8. Keep room temperature between 40 and 70°F.

Store flour in Mylar bags

It’s no secret that Mylar bags are the best option for long-term storage when it comes to products like flour or grains. Using Mylar bags to store bulk flour can extend the life of your product by up to 25 years.

Here’s how to store flour in Mylar bags:

1. Measure 120 grams of flour for each Mylar bag. Here’s a Mylar bag that would work perfectly for this purpose.
2. Squeeze as much air out of the bag as possible to make it airtight.
3. Seal the bags and place them in a clean, dry food-grade bucket. Close the container well.
4. It uses oxygen absorbers to maintain the quality of the flour. If you are going to use the flour in the following months, oxygen absorbers are not necessary. However, for long-term storage, they are essential, as moisture is the number one enemy of flour. Use up to 300cc of oxygen absorbers for a full bucket of flour.
5. Place the bucket with the bags of flour in a cool, dark room in your house. Try to store the bucket somewhere above the ground. You can also store the flour in the pantry. However, the temperature in the pantry should be below 70°F.

This method of long-term flour storage is very convenient, since you can open the bucket and take out a bag of flour every time you need it.

You can substitute the Mylar bags for sealable plastic bags. In this case, however, a long service life of more than two decades is not guaranteed, since plastic bags are not that durable.

What you should know before storing large amounts of flour

• When storing flour, the container you use is of vital importance . Do not store the flour in its initial container unless you are going to use it shortly.
• Avoid storing flour in regular plastic containers.  Choose a sturdy plastic container with a tight-fitting lid. This will ensure that no bugs get into the flour. Glass or metal containers also work, as long as they are airtight. Airtight lids prevent flour from absorbing odors or moisture.
• Keep the room where you store the flour cool and dark. As we have already mentioned, there are small amounts of fat in all varieties of flour. The fats in flour break down when exposed to light. That is why flour stored in a closed warehouse retains its qualities for much longer.
• If you want to stock up on white flour but don’t want to spend time and effort storing it properly, buy flour in long-term storage containers . These are metal containers with an expiration date of up to 10 years.