This means that it can be safely stored at room temperature ( 5). What’s more, the shelf life of flour depends on how you store it.Īccording to the United States Department of Agricultural (USDA), flour is considered shelf-stable. This occurs when fats deteriorate upon exposure to light, moisture, or air, typically causing an undesirable taste and odor ( 2, 3).īecause gluten-free alternatives like almond or coconut flour are often high in oil, they may also be more prone to rancidity than white flour.Īdditionally, gluten-free all-purpose flour, which typically combines several nut- or root-based flours, may be more vulnerable to mold due to its high moisture content ( 4). The bran and germ are rich in oils, making whole-wheat products more vulnerable to spoilage. Conversely, whole-wheat flour contains all three parts of the grain - the bran, germ, and endosperm. White flour is highly refined, meaning that the grain is stripped of the bran and germ, leaving only the starchy endosperm. The source ingredient, such as wheat or arrowroot, also has an impact.įor example, white all-purpose flour generally stays fresh longer than whole-wheat flour due to the ways in which each is processed. Types of flourįlour is often categorized by its level of processing, which affects its shelf life. However, the specific shelf life depends on the type of flour, its ingredients, and how you store it ( 1). Most flours stay fresh 3–8 months at room temperature, usually long past their expiration date.
Many factors influence flour’s shelf life, or the length of time it lasts before beginning to spoil.
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