How long does white flour last?

FoodKeeper gives white flour 6 to 12 months unopened, as a guide to quality. Once opened, that's 1 year in the refrigerator.

How to store it

Decant opened flour into an airtight tub. Keep it away from strong smells and moisture. A refrigerator lengthens its life if you've room: FoodKeeper gives a year there, against 6 to 8 months in the pantry.

Keep it cool and dry. USDA says temperatures below 85°F are best, and to avoid anywhere above or beside the stove, under the sink, or in a damp garage or basement. Reseal opened packs, or decant them into something airtight.

What to look for

Sour or musty smells, or small insects, mean it should go. Sifting doesn't make infested flour fit to keep.

USDA says spoiled food develops an off odor, flavor or texture, and that if it has, you shouldn't eat it.

Worth knowing

Flour is a raw food. The FDA says never to eat or taste raw flour, dough or batter, because processing grains into flour doesn't kill harmful bacteria.

Similar foods

From preppantry.app. Checked 2 November 2026. Independent tool, not official advice.

How it works

FoodKeeper is USDA's food storage database. Its figures are guides to quality for food stored at cool room temperature, not safety cut-offs, and we show them as USDA gives them. FoodKeeper counts this from the date of purchase. Opened times start when you open the pack.

Where FoodKeeper gives no figure, we say so instead of guessing. The date printed on a package is the manufacturer's, and it's about quality except on infant formula.

Common questions

How long does white flour last unopened?

6 to 12 months, according to USDA FoodKeeper, as a guide to best quality. FoodKeeper counts this from the date of purchase.

How long does white flour keep once opened?

6 to 8 months in the pantry. 1 year in the refrigerator.

Does white flour go bad after the date on the package?

USDA says dates are about quality, except on infant formula. A product should still be safe if handled properly until spoilage shows, so check for an off smell, taste or texture.

What should I look for before using white flour?