Shelf Life Guide

Type	State	Pantry	Fridge	Freezer
White Flour	fresh	6-12 months	Not Recommended	Not Recommended
White Flour	opened	6-8 months	1 day	Not Recommended
Wheat Flour	fresh	3-6 months	Not Recommended	Not Recommended
Wheat Flour	opened	Not Recommended	6-8 months	Not Recommended

Storage guidelines are based on research from the U.S. Department of Agriculture (USDA) and Cornell University.

Flour Storage 101: Shelf Life, Weevils, and Rancidity

It looks like a dry powder that could last forever, but flour is ground from seeds, meaning it contains oils and nutrients that degrade over time.

White vs. Whole Wheat

The shelf life depends entirely on the fat content.

White Flour (All-Purpose): The bran and germ are removed. Lasts 6 to 12 months (180-360 days) in the pantry.
Whole Wheat / Nut Flours: Contain natural oils. These turn rancid quickly. Lasts only 3 to 6 months in the pantry.

Flour doesn’t usually mold unless wet. It goes rancid.

Fresh Flour: Neutral, slightly sweet or wheat-like scent.
Bad Flour: Smells like Play-Doh, old crayons, or sour rubber. This won’t kill you, but it will ruin your cookies.

Small brown bugs (weevils) can hatch in flour that sits too long. They often come from eggs already present in the grain.

Prevention: Freeze new flour for 48 hours.
Storage: Move flour out of the paper bag and into a sealed hard container. Paper bags attract moisture and bugs can chew through them.

Fridge: Extends life significantly. White flour can last 1 year+.
Freezer: While not strictly necessary for safety, freezing flour for 48 hours is the best way to prevent pests.

Frequently Asked Questions

Yes. Refined white flour lasts about a year, but whole grain flours (wheat, almond) contain oils that turn rancid in just a few months.

Freeze your flour for 48 hours after buying it to kill any microscopic eggs. Then store in an airtight hard plastic or glass container.

For storage over a year, keep flour in Mylar bags with oxygen absorbers, or keep it in a cool, dark place.