I used to keep flour in the pantry. But then I noticed that there’s this little bugs in the flour, and I thought it must have been because of the loose container where I put it. I thought of freezing the flour so the bugs won’t thrive, but I’m worried that it might have any ill effects. Is it okay to put flour in the freezer?
Yes, you can freeze flour. Freezing flour is recommended if you want to keep the bugs out and prevent them from laying eggs. Refrigerating or freezing will extend the shelf life of flour by significantly. Flour is a dry product which contains an average of 10% moisture content. Flour can be refrigerated for up to a year or frozen for up to three or more years. The key to preserving its flavor and quality is to store the flour in an air tight container.
Can You Freeze Flours?
Keeping the flour in room temperature rather than in the freezer is best only when you use the flour often.
Otherwise, freezing and then thawing the flour repeatedly when you use it will make the flour go bad because the changes in temperature may cause the flour to absorb moisture.
The floor becomes cloddy if moisture is allowed into the flour. While this may not affect the flavor if you use it, storing it again may attract psocids.
During storage, the major change that takes place in flour is the oxidation of fat by the air around. This oxidation causes the stale odor and flavor, especially in whole wheat flour.
Refined flour takes longer time to go rancid than any other kind of flour. It has extended shelf life because before being pulverized, the germ and bran are taken out from the wheat, resulting in flour that does not have much oil.
Whole wheat flour has high potential for rancidity if not stored properly. It keeps less well than refined flours due to the presence of wheat germ, which produces unsaturated oil. It can be stored in the freezer for up to 6 months.
How to Freeze Flours: Do’s and Don’ts
People put flour in the fridge either to prolong its storage life or to keep the bugs out. Whether whole or refined, the quality of flour may decline if not frozen appropriately:
- Store flour in hermetically sealed containers to prevent it from gathering moisture
- If you bring out flour from the freezer, let it stay in room temperature before using it, because some types of bread made from flour are sensitive to temperature changes
- If you plan on refreezing the flour after using some, thaw it quickly to prevent condensation from setting in
- Do not merge new flour with the old flour
- Do not keep the flour near the other foods because flour can pick up the odor
- Whole wheat flour should be kept in a tightly-sealed food grade plastic or bottle that will not allow any vapor in
- If you have been storing flour in cool, dry place in your kitchen, make sure that you store flour in the refrigerator during hot weather
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Yes, you can freeze flour. Freezing flour will make it last for a long time (6 months to – 2 years) if properly stored in an airtight container. Can you believe that? Flour’s only weakness is water. Flour is a great stock-up food to have kept in your kitchen. Here’s how you can freeze flour: sift it first before putting it in an airtight container, seal tight, label with date put the container in the freezer, and you’re ready to go!
Let me know how your experience with freezing flour goes. If you have any questions or comments regarding this topic, please feel free to share it in the comment section below.