Whether you’re wanting to keep your new bag of flour as fresh as possible, or are hoping to stash some wheat berries away in a long term cache, you might wonder how best to store your investment. Grain generally isn’t fussy, but there are several things to keep in mind to help your products store well.
First, consider the product type you are storing. Whole grain berries will keep the longest; both sprouted berries and unsprouted should keep similarly. Whole grain flours are less shelf stable than white flour because more oils from the germ are retained. However, sprouting neutralizes some of these oils, so sprouted flour should actually stay fresh longer than unsprouted. We recommend using our Natural flours within 6-10 months of purchase, and our Sprouted flours within 18-22 months.
Short-term storage
There are four primary things to think about with any grain storage: temperature, light, moisture, and oxygen. Keep the products in an airtight container in a cool, dry, and dark location. Less than 60 degrees is ideal if possible, and the colder the better. If you can afford the freezer space, that’s a great option, as long as the container is suitable moisture-proof. A nice dry pantry is fine too, especially if you plan to use the flour relatively soon. We’ve kept our resealable bags in our own home pantries for many months without trouble.
Long-term storage
If you are hoping to keep things beyond a year or two, purchasing whole berries is recommended. Intact wheat kernels can stay viable and nutritious for decades when conditions are ideal. All the same factors mentioned above still apply, but the longer you want to keep them the more careful you want to be. Freezing is again a great option, but it understandably has limits as a long-term solution. Placing newly purchased berries into a deep freeze for a week or two can still be good idea however, as this will kill off any potential hitchhiking pests like weevils. Afterwards, store in airtight containers in the coolest and driest part of your home. To control moisture wicking, avoid storing directly on a concrete floor. 5-gallon buckets with gamma seal lids are good choices for containers, as well as mylar bags. Adding oxygen absorbers or a small amount of dry ice to the containers will add another layer or protection against pests.
Is my flour bad?
Spoilage is discouraging, but even the best laid plans can go awry. If you are concerned about the quality of your grain or flour, there are a few things to check. The moisture content in flour and grain is so low that it is considered a dehydrated food. This means that bacteria and molds cannot grow. So unless your flour has been exposed to moisture, it is unlikely to cause serious threat. However, the taste and nutrition may degrade over time, and as mentioned above, whole grain flours are more susceptible to rancidity. If it has a sour or unpleasant flavor, or if you’re simply unsure, it’s best to throw it out. And if your flour has been exposed to moisture, even just stored in excessive humidity, it may grow molds which can be very dangerous. If you see any mold at all, dispose of the flour.
Of course the goal is for that to never happen though! With a few simple precautions and quality containers, you can store flour for many months, and whole berries for many years. Having quality food laid by for the future is tremendously satisfying! Hopefully this gives you a good start in preserving your grains, and you can find more great information here. Have fun!
