If you don’t know your way around a kitchen very well (guilty), it may never have occurred to you to freeze flour. But it’s possible, and not only is it possible, if you’re dealing with whole-grain flour, you should freeze it.
Photo by Mary Catherine Tee.
The Kitchn breaks down the basic difference between whole-grain and regular, processed flour. Basically, whole-wheat and whole-grain flours still include the bran and germ of a grain, which means they’re more prone to spoiling, and, according to the Kitchn, “can go rancid pretty quickly.” In fact, whole-grain flour has a shelf life of only a few months, but freezing it can prolong that life.
They add that whole-grain flour is also more prone to attract pests, so yes, I’m convinced, let’s stick it in the freezer. Just put it in an airtight container or a freezer bag. When you’re ready to use it, just take it out and let it defrost a bit. Whole-wheat flour can last up to six months in the freezer, and you can check out this handy guide to see the shelf life of other flours.
For more detail, head to the full post at the link below.
Why You Should Probably Be Storing Your Whole-Grain Flours in the Freezer [TheKitchn]
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