Looking for the best ways to keep ground all-purpose white flour fresh for everyday, short term and long term food storage? Check out the below information!
Everyday – store in an airtight container, use as needed.
Short term – store in an airtight container, mason jar, vacuum sealed bag, food grade bucket or mylar bag with oxygen absorber.
Long term – store in food grade bucket or mylar bag with oxygen absorber.
Do I need to freeze ground flour before storing?
It’s not necessary if you plan to place in a bucket or mylar bag with oxygen absorber. It’s also usually not needed if you plan to use it everyday and store in an air tight container. However, you can if you wish (and have the freezer space).
How long does ground flour last?
All-purpose ground flour can last 5-10 years when kept in ideal conditions. Organic ground flours will degrade much faster, lasting maybe only a couple years, even in mylar.
The ground flour you get from the store has been processed therefore it is shelf stable, but if you grind flour at home, it is not shelf stable and will go rancid if not used immediately after you grind it.
Do I need to use an oxygen absorber when storing all-purpose ground flour?
Yes, you need an oxygen absorber if you’re storing it in a food grade bucket or mylar bag. There’s no need to place an oxygen absorber in if you are vacuum sealing it. Use 300-500cc for 1 gallon mylar bags and 2000-2500cc for food grade bucket or 5 gallon mylar bag. You do not need an oxygen absorber if you plan to use it regularly.