Whether it's past its use-by date or not, you should always bake any recipe that includes flour before eating. Bugs aren't necessarily a sign of flour going bad, but if you do discover them, it's definitely time to get a new bag of flour.įlour is also notorious for harboring bacteria. Flour should be stored in an airtight container and in the refrigerator to prevent infestations. If you found bugs in your flour, it's probably because the flour wasn't stored properly. Read more: Top bread machines for home bakers Throw your white flour in the refrigerator and you'll have fresh flour for up to one year. Open it up and the pantry life decreases to eight months. White flour can last up to one year stored in the pantry, unopened. Once you've opened it, keeping flour refrigerated can extend its shelf life to eight months. Wheat flour has a shelf life of up to six months if stored unopened in the pantry. There are several types of flour, but the most common are whole wheat and white. While these might be safe to eat for months after the standard shelf life, fresher is always more effective for baking. The science of baking - exact measuring, sifting and allowing things to rest or rise - can be easily dismantled by a bad box of baking soda or baking powder, the agents of change in many recipes. Baking soda and powder are both important ingredients in baking and to be most effective, fresher is always better.īaking soda can last up to three years when unopened at room temperature.īaking powder and baking soda lose potency over time. If you've opened your baking soda, you'll want to use it up or throw it out after six months. In fact, it's good for up to three years. Many packages include a place to write the date you opened it on the lid, a helpful way to keep track of freshness.īaking soda, unopened, can last a surprisingly long time. Opened baking powder should be used within 6 months. After that, you'll likely notice a loss of potency when using it in baking recipes. Unopened baking powder can be stored for up to 18 months and still be fresh and effective. Here's the rundown of common baking essentials you probably have sitting in the back of your pantry. There, you can find a storage guide with information on hundreds of foods and their best shelf life for food freshness and quality. The USDA's Food Safety and Inspection Service along with the Food Marketing Institute and Cornell University maintain an online resource called Foodkeeper. But when it comes to pantry staples, you might have more time to bake those cookies than you thought. Most packaged products come labeled with a use-by, sell-by or best-by date. Knowing when to throw out food can be tricky, especially dry goods.
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