Key Takeaways
• Store the flour in an airtight container to keep moisture, heat and smells away.
• Freeze freezing whole grain and nut flour to prevent the rancid and extend the durability.
• Best-by data are not absolutely, but when flour deteriorated or beetles shows, throw it.
You are about to whip a number of cookies or muffins or a birthday cake just to find out that your flour smells or looks a little funky – or worse some creepy crawling parts. There are a few things you can do.
First throw the funky flour into the trash or the compost tank. Second, either to the supermarket for new flour or ready -made delicacies to the supermarket or Make an excuse for why there will be no cake on this birthday. Third, you will learn how to keep your flour from getting bad again.
To get help with the last option – since your flour stays fresh as long as possible, I have the experts King Arthur Backfirma. Among other things, they sell more than two dozen flour species, so that you know one or two things about how you can keep your flour in the top top form, including the right kind of container to keep it where they should be kept and how the type of flour affects optimal storage conditions and the lifespan of the shelf. Read on and never have another flour spoilage snafu.
What is the best container for the storage of flour?
All types of flour intake, whole purpose, whole grain, gluten-free and even nut flour-Should be kept in an airtight containerAccording to Frank Tegethoff, research and development specialist at King Arthur. As long as the container is airtight, every material is fine, including plastic, glass, metal and silicone. The key is to keep moisture, heat and smells away.
If you use plastic bags for your flour, use a ZIP top bag that is used for the freezer, says Tegethoff and adds: “Twist tie closures are no.”
Regardless of the type of container you use, mark the container with the type of flour, the date you are open, and the best date of the original package. Or you can simply push the flour into its original bag into the container.
Simply recipes / Lori rice
Camer, refrigerator or freezer? The best place to store your flour
As soon as the flour is in an airtight container, you have some options to save it. All -purpose flour and other refined flour can be stored in a cool, dry, dark place such as a pantry for a short time. Whole grain flour and nut flour should be kept in the freezer because they contain oils that can cause the flour to quickly become rancid.
If you do not use your all-purpose and refined flour very often, it is best to keep them in the freezer. If you have no space in your freezer, you can keep flour in an airtight container in the fridge, but the freezer helps him keep the longest.
Understand the best date of your flour
Most flour marks, including King Arthur, contain a “best -by” date, which is sometimes also used as “best when” or “best used before”. This date shows when the manufacturer recommends using the product for the best Quality But it is not an indicator of security. Flour can be completely safe to use the “best” date, especially if they are properly saved in the pantry or in the freezer.
Refined flour such as white, all -purpose, high -gluten flour or white rye can be used in order if it looks and smells as it did when the package opened for the first time.
On the other hand, according to King Arthur, whole grain flour such as wholemeal cups, pumpernickel and buckwheat should be thrown away, since their higher fat content can lead to the fact that they have rancid grainstour such as whole grain wheat, pumpernickel and buckwheat. The same applies to nut flour. Also note that even rising flour may have lost your ability to increase your baked goods as soon as you have had your best date.
Simply recipes / Wanda Abraham
How long does flour take?
Different types of flour have different shelves, and this is reflected in the best date of the package. Nevertheless, white flour should take about a year if they are kept properly in the pantry, while whole grain flour should last three to six months in the pantry FoodKeeper app. Nut flour usually have a rather short shelf life, but you can extend this life by storing it in the freezer.
How to find out whether your flour has become bad
“If there is a sign of an infestation or an outlaw, the flour cannot be used,” says Tegethoff. And that’s true, even if the flour has not reached its best.
According to King Arthur, flour that has become bad could have been a sales argument for me after Play-Doh, when I was a child, but as an adult, I know that it is not a good thing. Other signs that it is time to throw every type of flour and start with a fresh bag are a yellow or gray color (or a different color than its original color), signs of mold and acidic, musty or other poor smells.
Take away
Store all types of flour in an airtight container in the pantry or in the freezer, depending on the type of flour. Bowly flour such as wholemeal and nut flour should be kept in the freezer, and you can also extend the durability of all-purpose and other types of white flour by storing it in the freezer.
If your flour develops a bad smell or changes in appearance, it is time to throw it and go to a new bag. And remember how King Arthur notes is your best defense against her flour, which is going badly to use it quickly in all of your favorite baking projects.
