Tag: Rancid flour

Food science experts and bakers agree that most flours generally have a shelf life ranging from a few months to one year, significantly less than seven years. This makes flour older than one year highly suspect, with its quality and safety likely compromised.

While flour is often considered an indefinite pantry staple, the reality is that all types will eventually go bad. A low-moisture food, flour doesn't spoil rapidly like fresh produce, but improper storage or the presence of natural oils can lead to rancidity, mold, and pest infestations.

According to food science research, whole grain flours like millet contain natural oils that can turn rancid much faster than refined flours. The milling process releases these oils, making it critical to understand if millet flour can go rancid and how to prevent it.

According to the FDA, a significant percentage of consumer food waste in the US results from misunderstanding date labels. The good news is that when it comes to knowing what are the signs of bad flour, your senses are the most reliable indicators of freshness and safety.