How to know if that flour is no longer good to use.
Most home bakers don’t realize that flour does go bad.
Caitlin Bensel; Food Stylist: Torie Cox
Does Flour Go Bad?
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Although shelf-stable, flour does go bad.
There are a few things to check before you toss that bag of expired flour.
This is the manufacturer’s suggested date to ensure the flour’s best quality.
The natural oils in flour are susceptible to spoiling.
Basically, the more fat the flour contains, the quicker it will expire.
How Long Do Different Types of Flour Last?
Therefore, flours will last different lengths of time based on what is used to make them.
All-purpose flour
The rule of thumb here is the more protein, the lower the shelf life.
The key for these varieties is to store them in airtight containers away from light and moisture.
If stored properly, they usually have about a one-year shelf life.
Starch-based flours
These flours dont include wheat.
Examples are potato, tapioca, and cornstarch.
If they are refined and white, the shelf life is similar to all-purpose flour, approximately one year.
TheWhole Grains Counciloffers specific guidance.
How Can You Tell if Flour Is Bad?
If you kick off the bag and it smells bad, it probably is.
Physically, the flour could be clumpy or beginning to yellow, indicating moisture has gotten to it.
Then of course, if you see pests like weevils, ditch the bag.
Remember that “best used by” date printed on the package?
Though important as a guideline, you should physically inspect the flour before tossing.
Can You Use Expired Flour?
Expired flour can be safe to use if the flour is still good.
However, flour does go bad, which it’s possible for you to determine from smell and appearance.
According to the U.S. Department of Agriculture (USDA), expiration dates do not constitute safety.
If the quality has deteriorated and you use it, whatever you make will mirror those deficiencies.
If flour has been exposed to air or moisture, the texture of your baked goods will be crumbly.
If the leaveners like baking powder are past their prime, the bake will fall flat.
Unfortunately, nut and gluten-free flours still expire earlier, but refrigeration or freezing does help their shelf life.
