storing flour in the freezer


I store my flour in the freezer,all kinds,if I am not going to use it immediately. Does anyone know if there are any downside effects to this.?

badge posted by: horselady81 on September 24, 2010 at 7:48 pm in General discussions
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reply by: cathbert on September 24, 2010 at 7:51 pm

Hi - no ill effects, as far as I know, as long as you make certain the bags or whatever are air tight so no moisture gets in. The only kind I don't store in the freezer is self rising, which seems to have a relatively short shelf life anyway. Hope this helps - happy baking!

reply by: Sugar Pie on September 24, 2010 at 8:01 pm
Sugar Pie

About the only thing I can think of is it could absorb odors from the fridge side if leftin it's paper bag. If it's a stand-alone freezer, then it's no issue. Also, self-rising flour could lose some effectiveness if frozen, "thawed", refrozen, etc due to the moisture changes.

I freeze all my flours and cornmeals for at least 24 hours when I get them home to keep them from getting buggy. Can't say I've seen any weevils in a l o n g time, but it's a habit now!

reply by: Anita J. Robinson on September 24, 2010 at 8:11 pm
Anita J. Robinson

So right. My dear ole mom always kept it in the freezer, also to keep any weevils out in the south we have this problem sometimes. No downsides

reply by: horselady81 on September 24, 2010 at 8:39 pm

thanks, I do seal iat in ziplock bags

reply by: Lauren H on September 24, 2010 at 9:55 pm
Lauren H

I keep mine in the fridge - got a freakin bug problem I can't get under control. It's sealed in a ziplock. I suspect it's the same as the freezer -- as long as it's sealed it should be fine. I haven't had any issues.

I bring it room temp before using.

reply by: kittykat3308 on September 24, 2010 at 10:57 pm

Hi and Welcome to the Baking Circle,

I live in Florida, so I keep all my flours in the refrigerator or freezer and I use them all straight from there with no problems. To keep bugs out of your flour put a couple of bay leaves in the bags. The bugs don't like it for some reason. I hope that I have been of some help.


reply by: davidprata on September 25, 2010 at 9:20 am

Don't the bay leaves give the flour an odor/taste?

reply by: pjh on September 25, 2010 at 9:25 am

No, you'd think they would, but they don't. And they really work - not if you've already got an infestation, but to prevent bugginess in general.

reply by: Mike Nolan on September 25, 2010 at 12:37 pm
Mike Nolan

The only down side to putting bay leaves in flour is if you fail to get them out when measuring flour. BTW, bay leaves also repel ants, we put them on the windowsills in the spring (though we also use the boric acid traps.)

If you've got an ongoing pantry moth problem, the pheremone-based moth traps will help a LOT. It will take 3-4 weeks to see the full impact, because you have to get through a full egg/larvae/moth cycle. (Those traps are ineffective against other bug species infestations, though.)

reply by: Jeanne loves to bake on September 25, 2010 at 6:23 pm
Jeanne loves to bake

I keep all my less-used flours in the freezer in their original bags enclosed in a freezer bag. I keep my cornmeal, which I order from out of state in large quantities, in the freezer, too. Just be sure it's sealed in another bag to keep other smells from affecting it.

As for the bay leaves, I put them in my cabinets and on shelves in the pantry to repel bugs. (I don't put them directly in the bags.) Seems to work, although every once in a while, I forget they're in there, and that big leaf on the shelf startles me when I go to grab something! ;)

reply by: pdgrovebaskets on August 03, 2015 at 8:48 am

Not only are there no downsides to this storage method but its actually THE best way you can keep your flour. And unlike meats, fruits, veggies and many other things, when you pull it out to use, aside from feeling cold, its good to go right then and there. As long as its in a container which is tightly closed you'll be fine. A few other things which keep extremely well in the freezer in unopen containers are bags of unopened potato chips (yes, I know its crazy but even after MONTHS of storage these are as crisp and fresh as the day they are made). Nuts, coconut, raisins, currents (basically any dried, dehydrated fruit available today), figs, dates, prunes, and I'm sure other items I can't remember at the moment. The freezer is an EXCELLENT tool we have in today's 21st century.

reply by: pdgrovebaskets on August 03, 2015 at 8:51 am

I've been told a stick of spearmint gum. I think the brand name of Doublemint is this type. I keep a stick in each container whether its the small one in the kitchen in current use or the extra supply in the freezer. It's not unusual for me to buy flour in sizes anywhere from 25 to 50 pounds with all the baking I do. This wouldn't be possible without the freezer to store the extra until its used.