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Does Flour expire?

Does Flour expire?
White flour keeps 6-12 months; wholemeal goes rancid in 3-6 because the wheat germ oil oxidises.
White: 6-12 months. Wholemeal: 3-6 months at room temperature

Refined white flour is mostly starch and protein with the oily germ removed, so it lasts well in a sealed container. Wholemeal and stoneground flours keep the germ, and that small fraction of oil oxidises to give the sharp, bitter, crayon-like smell that is the reliable sign flour has turned. Freezing wholemeal flour stops the process almost completely and is worth doing if you buy it in bulk. The other failure is not chemical but biological: pantry moth larvae arrive in the bag from the shop and spread through a cupboard, and webbing in a bag means the whole cupboard needs emptying.

How to store it

  • Airtight container, cool and dark — not the original paper bag.
  • Freeze wholemeal and speciality flours.
  • Freezing a new bag for 48 hours kills any moth eggs that came with it.

How to tell it has gone

  • A sharp, bitter or crayon-like smell is rancid germ oil.
  • Webbing, clumps or small moving larvae mean pantry moths.

"Use by" and "best before" are legally different. Use-by is a safety date and should be respected; best-before is about quality, and food is usually fine well past it. Where the two diverge matters, the page above says which applies.

Common questions

Does Flour expire?
White flour keeps 6-12 months; wholemeal goes rancid in 3-6 because the wheat germ oil oxidises.
How long does Flour last?
White: 6-12 months. Wholemeal: 3-6 months at room temperature

Related pages

Sources

  1. Food Safety and Inspection Service — US Department of Agriculture (Public domain (US Government))

How these figures are compiled and checked