Knowledgebase

Freezing Flour for long term storage #777525

Asked November 10, 2021, 9:37 AM EST

I read recently that it is okay to freeze flour in zip lock bags for 48 hours, remove, let outside of bags air dry and then place bags into a storage bin for up to two years. Do you agree? I have a LOT of flour stored up and am now, not seeing anything about this particular process. Thank you so much! Janet

Yamhill County Oregon

Expert Response

Greetings. The guidelines for best quality flour storage are to keep in an airtight container for 6 to 12 months. Whole wheat flour should be kept refrigerated or frozen in an airtight container for 6 to 8 months. Specialty flours should be kept in an airtight container for 6 to 8 months. Humidity over 60% can cause flour to clump and spoil. Food-grade metal, glass or plastic containers with tight fitting lids are the best options. Optimum storage temperature is 50 to 70 degrees F. Flour stored in the pantry or kitchen cupboards should be inspected for pests every two months. For more information on recommended storage times of foods, see Food Storage for Safety and Quality. It is free to view or download. Print copies may be available at your local OSU Extension county office for a small fee or free. Call ahead for availability.

Glenda Hyde, Associate Professor of Practice Replied November 10, 2021, 8:23 PM EST

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