After buying, always store any flour, baking mix or grain product in an airtight container in a cool, dry location. After using the product, make sure that the container lid is tightly closed and well-sealed to ensure optimum shelf-life, quality and to prevent problems with pests.

Bugs love flour and are attracted to it, so be sure to keep the storage area clean and remove any spilled material around the containers. Even the best housekeepers will eventually have problems with bugs if flour is stored in folded bags or open-air containers.

Organic All-Purpose Flour can be stored at room temperature for upwards of a year… but for best results, it’s better to keep it in a cool, dry place if you can. It is always best to store Whole Wheat and Rye Flour in a cool, dry place to keep them in prime condition. If kept in the fridge, these items should last for up to 24 months and 12 months at room temperature in the pantry. If you do store your flour in the fridge or freezer, remember to let it come to room temperature before baking as cold flour will not produce the same results.

Health experts agree that the nutritional properties of foods deteriorate over time. This natural process can be slowed by proper storage, refrigeration and freezing. However, if you do not use large volumes, it is always best to buy smaller quantities more frequently thus giving you the freshest and most nutritionally beneficial product possible.