A bowl of flour, a scoop, and dried wheat leaves.
How To Freeze Flour For Maximum Shelf Life (And Better Baked Goods)
By Angel Albring
Storing flour in a cool, dry place can help it last for eight months, but freezing it can help it last for up to two years or more. Freezing flour is especially great for those who live in a humid environment, as it can efficiently help prevent spoilage and clumps while maintaining the flour’s freshness.
Avoid freezing flour in its original packaging unless you wrap it in some plastic wrap to keep moisture out, as moisture can cause the flour to clump and spoil. It’s best to place the flour in an airtight container or freezer bag and remove any excess air to prevent freezer burn — before using the flour, remove it from the freezer to let it thaw at room temperature for a few hours.
If you intend to use your flour within two months, it’s best to store it in an airtight container at room temperature, as freezing it can affect the texture. Unless your recipe needs chilled ingredients, avoid using flour straight from the freezer — especially if you're baking something that requires a specific texture or consistency, such as delicate pastries or cakes.