Does Flour Go Bad? How to Tell if It's Still Good

"Performance can tell you something, too. You might notice sub-optimal baked goods when using past-their-peak whole-grain flours, for example. Bread dough can feel different as you knead it, or cookies might spread more as they bake. Determining when flour is past its prime takes a bit of baker's intuition."

"Self-rising flour is the exception among refined flours. Baking powder, the leavening agent in self-rising flour, can lose potency starting on or after the flour's best-by date. As a result, your cakes or biscuits might not rise properly."

"All whole-grain flours contain the bran and germ (the bits processed out of refined flours). These are what make whole-grain flours distinct in flavor and rich in nutrients-but they are also why whole-grain flours deteriorate at a faster rate."

"Almond flour, walnut flour, and other flours made from ground nuts, as well as coconut flour (the pulverized dried meat of a coconut), also have a higher fat content than refined flour. Jampel stresses that the expiration dates on this type of flour are worth heeding."

Flour quality can be assessed through performance indicators such as changes in dough texture, baking results, and sensory cues like smell and clumping. Refined flours like all-purpose and bread flour have the longest shelf life when kept dry and pest-free. Self-rising flour requires special attention because its leavening agent loses potency after the best-by date, affecting rise. Whole-grain flours deteriorate faster due to their bran and germ content, with varying spoilage rates depending on grain type. Nut-based and coconut flours have high fat content and should be used before expiration, as rancid flour develops off-odors and tastes.

Read at Bon Appetit