The Best Way to Store Flour, According to These 3 Major Flour Brands culinarye.com

Storing flour properly helps maintain its freshness and quality for baking and cooking. Here’s what three major flour brands recommend for storing flour:

1. King Arthur Flour

Store in a Cool, Dark Place: King Arthur recommends storing flour in a cool, dark place away from sunlight and heat. A pantry or cabinet works well.

Use Airtight Containers: Flour should be transferred to an airtight container to protect it from moisture and prevent it from absorbing any odors from other foods.

Refrigerate or Freeze for Long-Term Storage: If you don’t use flour often, you can refrigerate or freeze it to extend its shelf life. Whole grain flours (like whole wheat) are especially prone to going rancid because of the natural oils they contain, so they benefit from cold storage.

2. Bob’s Red Mill

Airtight, Resealable Bags or Containers: Bob’s Red Mill suggests keeping flour in an airtight, resealable bag or container. This helps avoid moisture, air, and pests.

Store Whole Grain Flours in the Freezer: Due to their oil content, whole grain flours are best kept in the freezer for optimal freshness. Freezing can extend their life by several months and preserve their nutritional value.

Label and Date: For flour kept in the pantry, label containers with the purchase date and use it within its recommended shelf life (typically 6-12 months).

3. Gold Medal Flour

Room Temperature for Short-Term Storage: For flours used frequently, such as all-purpose or bread flour, Gold Medal suggests keeping them in a cool, dry pantry in an airtight container.

Use the Freezer for Longevity: They recommend freezing flour if it’s stored for over a year or if you want to preserve the quality of specialty or whole grain flours.

Bring to Room Temperature Before Using: For baking, bring frozen flour to room temperature before adding it to your recipes. This ensures consistent results.