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Shelf life of whole wheat flour

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Someone reminded me in a previous post that whole wheat flour should be stored in the fridge, not in the cabinet. If I have an open bag that's been in my kitchen cabinet (relatively cool) for about two months, should I risk eating it?

Is there a way to know if it's already rancid? I realize that a lot of oils don't actually smell bad when they're rancid, but can still make you sick.

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  1. Your flour is just fine and will be for several more months. The only reason to refrigerate it is to avoid pests from hatching out. If where you keep it is not overly warm there will be no problems.