Does flour expire?

Flour has a long shelf life but generally goes bad after 3–8 months. White flour may last longest due to its lower fat content, while whole-wheat and gluten-free varieties spoil sooner. You can extend flour's shelf life by sealing it properly or refrigerating or freezing it.

healthline.com - Does Flour Expire? Shelf Life, Safe Storage, and More - Healthline

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This article explains whether flour goes bad, reviews proper storage techniques, and explains the risks of eating expired flour.

Thus, you may wonder how long it’s safe to keep flour.

Many people keep flour in their pantry for long periods of time — even well past the expiration date. Although it traditionally comes from wheat, numerous types of flour are now available, including coconut, almond, and other gluten-free varieties. Flour is a pantry staple made by grinding grains or other foods into powder. Many factors influence flour’s shelf life, or the length of time it lasts before beginning to spoil. Most flours stay fresh 3–8 months at room temperature, usually long past their expiration date. However, the specific shelf life depends on the type of flour, its ingredients, and how you store it (1).

Types of flour

Flour is often categorized by its level of processing, which affects its shelf life. The source ingredient, such as wheat or arrowroot, also has an impact. For example, white all-purpose flour generally stays fresh longer than whole-wheat flour due to the ways in which each is processed. White flour is highly refined, meaning that the grain is stripped of the bran and germ, leaving only the starchy endosperm. Conversely, whole-wheat flour contains all three parts of the grain — the bran, germ, and endosperm. The bran and germ are rich in oils, making whole-wheat products more vulnerable to spoilage. This occurs when fats deteriorate upon exposure to light, moisture, or air, typically causing an undesirable taste and odor ( 2 , 3 ). Because gluten-free alternatives like almond or coconut flour are often high in oil, they may also be more prone to rancidity than white flour.

Storage methods

What’s more, the shelf life of flour depends on how you store it. According to the United States Department of Agricultural (USDA), flour is considered shelf-stable. This means that it can be safely stored at room temperature (5). Yet, it should be kept in an air-tight container in a cool, dry place to preserve its freshness. Refrigerating or freezing it may further increase its shelf life (6). For example, all-purpose flour lasts 6–8 months on the shelf but up to 1 year if refrigerated and 2 years if frozen (7). If you put your flour in the fridge, be sure to keep it away from moisture and water to prevent mold. This is best done by sealing it in an airtight container, such as a plastic bag or food bin (8). Keep in mind that you should let refrigerated or frozen flour reach room temperature before using it. This will prevent lumping.

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Is snow dirty or clean?

Nolin, who studies snow and ice in the climate system, says most snow is just as clean as any drinking water. To make their way from a cloud to the ground, cold water molecules have to cling to particles of dust or pollen to form the ice crystals that then grow into snowflakes in a process called deposition.

popsci.com - Is it safe to eat snow? | Popular Science

Some fluffy white stuff is hitting the Midwest and East Coast this week, creating the perfect opportunity to catch snowflakes on your tongue. “Everyone should eat snow because it’s really fun,” says Anne Nolin, a professor at the College of Earth, Ocean, and Atmospheric Sciences at Oregon State University. Her one condition: “You have to do it with a goofy look on your face.” Nolin, who studies snow and ice in the climate system, says most snow is just as clean as any drinking water. To make their way from a cloud to the ground, cold water molecules have to cling to particles of dust or pollen to form the ice crystals that then grow into snowflakes in a process called deposition. These, Nolin points out, are the same tiny particles we normally breathe. Plus, as snowflakes fall, they have a harder time picking up soot and other air pollutants than raindrops, which are better at picking up these particulates. Once the snow is on the ground, it stays clean until other things land on top of it. Everyone knows you shouldn’t eat yellow snow. Brown snow is off limits, too. That’s because as snow sits around, it goes through a process called dry deposition, in which dust and dirt particles stick to the snow. And Nolin says to steer clear of watermelon snow: It might look pretty and very pink, but it’s filled with algae that don’t do great things for digestion. So as the storm hits over the next few days, feel free to collect some fresh powder on your gloves and take a bite. Nolin recommends pairing a clump of fresh snow with hot maple syrup, a treat she used to have in Vermont.

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