Sprinkle a line of flour anywhere you have ants. This is why all-purpose flour has virtually no nutrients.Īll-purpose flour isn’t the most nutritive choice for baking, but you can still use it around your home. The nutrients in wheat grains are found in the germ and bran. Like other white flours, all-purpose flour is made from just the endosperm of the wheat grain. Here are the three most popular kinds of flour, their uses and their shelf life:Ĭonsidered the most basic flour, white all-purpose flour contains a moderate amount of protein (gluten). The source of the flour, such as wheat or gluten-free ingredients like arrowroot, can also impact its shelf life. That said, shelf life can vary depending on the kind of flour and how it is stored.įlours typically differ based on their level of processing, which greatly affects shelf life. Most flours can remain fresh at room temperature for three to eight months. There are several factors that influence flour’s shelf life.
#FLOUR SHELF LIFE HOW TO#
In addition, some people like to store their flour in some sort of container for easier access.īefore taking out your measuring cups and preheating your oven, here’s what you need to know about flour – when it expires, how to store it properly and more. Not all flour bags and packages come with a best-by date. The thing is, it can be hard to tell whether flour has gone bad. Simply put, flour can and will eventually go bad. Unfortunately, flour actually has a shorter shelf life than you may think. If your flour has formed mold, toss it immediately because mold can be toxic if consumed.Flour has long been considered a shelf-stable ingredient, meaning it can be stored safely at room temperature. The outcome of the product, if you are baking or cooking, should not be strongly affected by the "best by" date. Also take a look at the color, as it should not change. If the smell and taste is not rancid (stale, musty, or sour), then there is really no reason to toss flour. Consider taste testing a pinch of flour to make sure that it tastes normal, as the taste will change before a change in smell is noticeable. Personal preference comes into play here. The time between fresh flour and rancid flour is precious. Can I still use flour after it expires? Jocelyn Hsu If this happens, the flour might develop moldy clumps and a foul smell. An unpleasant taste or smell means it’s time to part ways and toss your flour.Īnother threat to the longevity of flour is if it comes into contact with water or moisture. If the flour smells musty or sour, then it’s probably expired and well past its “best by” date. This answer is a bit trickier and can be determined by smelling or tasting the flour. How can you tell flour has gone rancid? Jocelyn Hsu
It’s important to pay close attention to how long past the "best by" date your flour has gone so you don't have to make a random guess. Regular flour tends to last 6-8 months past its printed date, while whole wheat flour is typically only best for an extra 4-6 months. The key is knowing when flour has actually become rancid.Īccording to Healthline, the type of flour can drastically change its shelf life.
But like many other foods, flour will remain good long past its "best by" or "better if used by" date that can be found on the original container. If your flour is really expired, the molecular structure of the powder changes and can potentially produce harmful compounds. Here is the low-down on the question "Does flour expire?" (even if it’s four years out of date) and when to toss it: So, does flour expire? Casey Irwin After all, there is nothing worse than having perfectly softened butter to find out you need to run to the store to get more flour. Buying flour of any kind on a whim is common, but if you bake a cake once a year and tuck away your flour until the next time you get inspired, you must be asking, "Does flour expire?"Īnybody who does some light cooking or baking routinely uses flour, so it’s crucial to know if the powder could possibly make you (or the people you're cooking for) sick.
The last thing a baker wants is to make gluten-free cookies with rancid almond flour or use cake flour that has a funky aftertaste. Whether you're using all-purpose, whole wheat, spelt, or coconut flour, it's important to be aware of what you're working with. By adding your email you agree to get updates about Spoon University Healthierįor most bakers out there, flour is the foundation for all treats and the answer to our questions.
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