Whether you're a weekend baker or stocking up in bulk, proper flour storage makes all the difference. It protects freshness, extends shelf life, and ensures you always have what you need—without the risk of spoilage or pantry pests.

Step 1: Use an Airtight Container

Once opened, transfer your flour to an airtight container. This keeps moisture, air, and weevils out while helping prevent odours from being absorbed. A glass jar, BPA-free plastic tub, or stainless-steel canister all work well.

Storing self-raising flour, white spelt, or organic plain flour? Label your container with the type and expiry date to avoid confusion.

Step 2: Keep It Cool and Dark

Flour lasts longest when stored away from light and heat. A pantry or cupboard works well—but avoid placing it near ovens, dishwashers, or windows. Too much warmth can cause oils in wholegrain flours to go rancid faster.

For longer storage (3+ months), keep buckwheat, teff, or amaranth flour in the fridge or freezer—especially if it’s a wholemeal or high-fat flour.

Step 3: Watch for Spoilage Signs

Flour should smell neutral or slightly nutty. A sour or musty scent is a red flag. You should also discard flour if you see clumping, discolouration, or bugs. Keeping flour dry is key to preventing mould and bacterial growth.

Bonus Tip: Buy in Bulk, Store Smart

Buying flour in bulk is cost-effective and waste-free—but only if you have the right containers and space. Portion larger quantities into smaller airtight tubs to maintain freshness without opening your entire supply every time.

The Bottom Line

Proper storage keeps your flour fresher, your baking better, and your pantry cleaner. With just a few easy tweaks, you'll get more from every bag—especially if you’re experimenting with specialty flours or gluten-free blends.

Explore our full Flour collection to stock up with confidence.