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Flour is one of the most-well known kitchen staples. Not only is it used to create wonderful, tasty desserts and treats, but many savory recipes call for this versatile ingredient. However, not many people know that flour has an expiration date and that it's attractive to all kinds of pests. So, to avoid wasting your hard-earned money, here are some tips on how to store your flour properly.

The best way to store flour is in an airtight container placed in a cool, dry area. First, the airtight container will prevent any pest, bug, or insect from going into your flour. You don't want to leave your sack or bag of flour out and open it one day and find a whole bunch of little critters inside. That's not a good look if you're a baker. Also, leaving the flour exposed to air makes it spoil faster. I don't have to lecture on chemistry or food nutrition to prove it to you! I have enough experience in this field to prove it, since I usually buy huge, 25-lb. sacks of flour.

Now, to keep your flour fresh, you don't have to go out and buy those fancy metal or ceramic canisters. Those work wonders, but if you are looking for a cheaper alternative, regular plasticware is fine, too. You can find cheap plastic canisters at the dollar store and they will work just the same.

Your containers of flour should stay in a cool, dry area. This means that there shouldn't be too much humidity in the air, and neither should the sun hit the containers. The temperature of this area should be relatively constant so that the flour doesn't get bothered too much. Storing the containers in a pantry is a good idea, but I tend to keep my containers on the kitchen counter, away from all the kitchen equipment, and usually away from an outer wall. When the outside temperature changes, remember to take all of your baking goods, especially your flour, into a storeroom, cupboard, or pantry so that they stay relatively cool. Granulated sugar should be treated like flour and stored in an airtight container to avoid hard lumps.

Remember, once the flour is made, its nutrients are slowly disappearing. This is why many people don't like to keep their flour for prolonged periods. Sometimes, many baking disasters happen because of using old flour.
In order to avoid a disaster of your own, try writing the opening date of the initial bag of flour onto a piece of tape or paper and attach it to your airtight container. Then, six months later, you can decide to throw any leftover flour out. However, you can do so before six months are over (usually people use their flour by then!).

Learn more about this author, Joan Inong.
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