If you don't use much flour it is a good option. Flour will keep longer if frozen so vacuum sealing and then freezing will extend the shelf life.  Especially good for whole grain flours because the oils in the flours can get rancid more quickly if stored at room temperature.  The gluten in bread flour also breaks down more quickly at room temperature so unless you bake a lot of bread it is recommended to store in airtight container in the freezer.  

Vacuum sealing will also keep the "bugs" out of the flour so that is also a plus.  

The disadvantage is that you have to cut open the vacuum seal bag whenever you want flour.    You could use a vacuum sealable container if you have them available.  

I would go ahead and try it.  Certainly is not a safety issue.  

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Nellie Oehler

thank you so very much, your answer was most helpful