Don’t underestimate the power of the flour. It’s a versatile pantry staple, able to be made into everything from pancake batter to fancy birthday cakes. But in order for flour to remain fresh, it needs to be stored properly. I learned this the hard way, when I picked up a bag of flour, only to find bugs in it. But you don’t all have to learn from my dumb mistakes! I’m here to give you some little tricks and tips on how to store flour, and keep it doing its thing and tasting yummy for as long as possible.
But before we talk about the storage of flour, we had better first understand what we are dealing with. Flour is a powder made from grains, wheat, of course, is the principal food grain, but one also finds rice flour, almond flour, chickpea flour, and so on. These fine powders look as though they were made of iron, but their properties in some ways are antithetical to that hard substance. They are photophilic, (sensitive to light), also hygrophilous (sensitive to moisture), and aerophilous (sensitive to air); besides we must not forget another enemy, the fungus. This is just a fortune in bugs to insects. They are quick to make our flour canister a lovely home.
Step One: Containers
The first thing I found out in my search for the perfect flower storage was the necessity of a good storage jar. Those flower bags! The flimsy paper wrapping. The paper wrapping is not good for put on storage. Here’s what to look for instead:
Airtight Containers: These are your best friends now. Airtight containers keep bugs and moisture out of flour, helping to keep it fresh. Use glass jars with lids that are tightly sealed, plastic containers with lids that lock, or even metal tins. Just be sure that whatever you use is airtight.
Dark or Opaque Containers: Because light will spoil flour, it’s a good idea to store it in dark containers – flour does best in a cool, dark place. If you have only clear containers, store them in a dark pantry and they should be okay.
Mason jars are a handy way to store flour, both homemade and store-bought, because they’re easy to handle and to store. Storing flour in the pantry at home in glass mason jars means the flour is all set and ready to be used! Plus, it gives a warm, country feeling to my group.
Step Two: To prevent deterioration, keep it in a cool dry place.
Flour is a little like a cat, it prefers to nestle in cool, dry, and dark places. The pantry is a good place for storage, but any cupboard, not accessible to heat and humidity, is good. Don’t store flour in the kitchen either toward the stove or the dishwasher or place exposed to heat and moisture. Ideal temperature should be not over 75°F (24°C), and the humidity should be as low as possible.
Step 3: Put It in the Freezer for Longer Life
If you are like me and occasionally buy lots of flour when you see it on sale 7, it is so good for you to put it in the freezer. You can keep flour in the freezer and it will last two years or more without losing its quality. Just be sure you use air-tight, freezer-safe containers. That’s why I like to divide my flour, one pound at a time and store it in tightly closed freezer bags. This way, I can take out what I need, without having to thaw the whole batch.
One thing to remember is that flour should be at room temperature when it is to be used in your recipes. Cold flour is disastrous in baking, especially if you use yeast in your dough.
Step 4: Cleanliness and Stock Rotation
Cleanliness is most important when flour is put in storage. Always use a clean utensil to scoop out the flour from your container, and it is best that you see that the utensils have no moisture in them. I also train myself to rotate my stock. What this means is that I use the flour which is first to become worthless and put the new flour in the back. This is very easy if you remember to label your containers with the date of purchase.
Step 5: Check That Flour Has Not Spoiled
Even with proper storage, flour will still spoiled. What to be on the lookout for:
Smell: Flour that is new has a fairly neutral smell with a hint of nuttiness. If it smells sour or musty or just weird, throw it away.
Look: Check for changes in color and lumps. This indicates that the flour may have moisture or be tainted.
Bugs: If flour bugs or weevils show up, the baker’s nightmare begins! If you find some little brown beetles in your flour, throw it away, clean (well) the area where you keep it and check other dry foods for signs of buggy infestation.
Step 6: Specialty flours need extra care
If you are into gluten-free baking or other types, you need to be especially careful. Whole grain flours, including whole wheat, rye, cornmeal have a high oil content and will probably spoil faster than white flours. These flours keep best in the refrigerator and the freezer. Nut flours, particularly almond or coconut flours are especially perishable and should be kept in the fridge or freezer.
Final Tips and Tricks for Proper Flour Storage
Now that we have covered the basics, here are some last bits of information that you might like to help your flour storage:
Use Bay Leaves: Put a bay leaf in the flour container. They seem to repel bugs of all sorts and they don’t seem to bother the taste of the flours.
Use Silica Packs: You know those little packs of silica gel that you get in a lot of shoe boxes. Save and throw one into the flour canister. They absorb moisture.
Make Your Own Flour Sack: Are you looking for a good diy? Make a flour sack out of cotton. The only thing to remember is that it needs to be closed tightly so that moisture doesn’t spoil the flour.
So that is just about it on how to store your flour properly. It may seem like a little detail, but the way you store it can make quite a difference in the baking of it. Not to speak of how nice it is to get out a canister of flour that has been well kept and know it is about to help you to prepare something spectacular to eat.
So the next time you purchase a bag of flour, don’t pop it in your cart and be on your way. Get a nice container to keep it in, find a nice cool and dry area to keep it in, and be sure to check the expiration dates. You will be glad you did for your past self. So now you know – go out and bake something really good!!! And remember, when in doubt, freeze it out!
