Best Method to store flour

Ian M.

Ian M.

New member
A friend emailed me yesterday and asked what the approved method is to store both flour and cornmeal. Can they be frozen and if so, in the original box or paper bag containers or in plastic containers with sealed lids? I need to get input from people on this question so that I don't give erroneous information in answer to the question.

Thanks,

Ian M. :chef:
 
rather a lot of the answer depends on how long it is kept, the environment conditions and the 'danger' of pest/insect damage.
both can be kept in the freezer - altho they don't "freeze" in the sense of becoming a solid block. that's best for long term storage, or if the brand is prone to containing insects / bug eggs.

less refined flours and cornmeal have more oils that for example (un)bleached white AP/bread - they will go rancid faster - so the question is: how long is "long term?"

I keep my cornmeal in an ex-mayo (plastic) jar in the freezer as it tends to hang around for 4-6 months.
AP and bread flours - 5 lbs lasts 2, perhaps 3 weeks - those are store 'in a cool dark place' in plastic containers with tight lids.
I dislike keeping grains in their (original paper) bags because bugs can chew right through the paper, no problem.....
 
Ian, I know you asked about flour and meal, But for long term storage I use the whole grain to store. Then grind when needed. I have hard winter wheat that is 30 years old, still good and no bugs. freezer works for ground grains. I am not sure for how long. CF
 
CF and Chowder Man, thanks to both of you, so much, for all the helpful information. CF, I agree greatly with Adillo that what you do is way cool!
But just to know that freezing can be the answer for my friend - he sees a dramatic jump in the price of bread and grain products as a result of all the dryness out in the mid-west and west. Grain growth is nearly non-existant in some areas. As well, this is going to cause a ripple effect and meat prices will zoom out of sight, as well. My friend lives down in Florida and told me quite a tale of what's happening to honey bees and the honey producing people down there due to the over-use of insecticide on fields. The worker bees go out, get a load of pollen and then, from the effects of the insecticide, they become disoriented and can't find their way back to their hives, so they simply fly around and around until they drop and die. Hence, he says, the pice of honey will skyrocket along with so much else. And honey bees aid in pollination - so that's effected as well. What has mankind done to our natural ecology? Yikes!!

Ian
 
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Flour and cornmeal can go rancid?????

Uh oh!

Mine are about a year and 2 years old, respectively!

Lee
 
QSis said:
Flour and cornmeal can go rancid?????

Uh oh!

Mine are about a year and 2 years old, respectively!

Lee
Click to expand...



Yes QSis, sadly, it can happen.

It has happened to me.

So sorry to hear that you've kept it so long, but may I say that, in spite of you having them both that long, it'll have to be thrown away.

If you can afford the room in your freezer, put them both in a plastic bag, tie it and freeze them both. That is of course, if you still don't use them on a regular basis.

I used to do that. But now, I find myself using flour almost every week for making cakes, yeast breads, quick breads and so on. Cornmeal has spoiled on me way too often, so instead of getting a 5-lb bag, I just get the small container of Quaker Cornmeal. it is far less than the amount that I used to get. Since I only use it to make cornbread.

And speaking of freshness, you wouldn't want to use stale or rancid flour to make yeast breads! Baking (bread & other things) is an art & a science, requiring strictly the freshest of ingredients. Even the yeast has to be the freshest that you can get it.

I once made a loaf of yeast bread that didn't rise too well. Found out that the stuff was not up to par for it. So yeah, you want to have FRESH ingredients to keep on hand for baking. You'd be quite surprised how well the freshly baked product is that comes out of the oven! :eating2:
 
I put all grains in the freezer for two or three days and then store them in the pantry in plastic containers. The freezer kills any eggs or bugs that are in the flour. If you have plenty of freezer space keeping it there is an option.
 
My freezers are packed to the gills with meats & frozen veggies, mainly because my two great nephews are coming up next month & want to to spend a month with me.

And the younger one is big for his age because he LOVES to eat (his pic with his sister appears below)!!

So that kills the idea of me storing flour or cornmeal in either one of them. :eating2:
 

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That's exactly why I have to store mine in the pantry. Plastic or glass containers keep the bugs out.
 
I've kept some up to five or six months stored in Tupperware with tight-sealing lids - but
like Lee, I never knew the stuff goes rancid. Guess I've got some to toss, myself. Thanks to everyone for their input on this matter. I wrote my friend back and he's very grateful to everyone, also. Says he's got quite a lot of flour and cornmeal that he just picked up to store and wanted to be sure he did it right.

Ian M.
 
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