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striped_bear | 10-12-2008 02:44 AM
storing flour Flour Storage Guide http://www.recipetips.com/kitchen-ti...rage-guide.asp Has some good information on what types of flour store for how long and the best ways to store them. According to the guide, white rice flour may last "indefinitely". All other flour seems to eventually go bad. Whole wheat only lasts a few months.

silverblood | 10-12-2008 02:58 AM
Re: storing flour Storing it in sealed mylar bags with oxygen absorbers would prolong its shelf life, but I'm not sure by how much.

diversified2 | 10-12-2008 03:10 AM
Re: storing flour Quote:
Originally Posted by striped_bear (Post 1352591) Flour Storage Guide http://www.recipetips.com/kitchen-ti...rage-guide.asp Has some good information on what types of flour store for how long and the best ways to store them. According to the guide, white rice flour may last "indefinitely". All other flour seems to eventually go bad. Whole wheat only lasts a few months.
Whole wheat if stored properly can last for decades and is much more nutritious. Buy a grinder and only grind the flour that you need for imediate use.

TechGuy | 10-12-2008 09:46 AM
Re: storing flour Quote:
Originally Posted by diversified2 (Post 1352603) Whole wheat if stored properly can last for decades and is much more nutritious. Buy a grinder and only grind the flour that you need for immediate use.
Regular white flour can be stored 10+ years IF sealed and packaged properly. We have a good bit in #10 cans with oxy absorbers. This is top of the list for rotation. Whole wheat if stored and sealed properly will outlast you. Once it is ground it will only last a few weeks at best. We do not rotate our wheat supply at all. If you want a simple guideline for items sealed with oxy absorbers, go here: http://www.providentliving.org/pfw/m...JUL_08_pdf.pdf That is the LDS (mormom) order form for bulk dry goods. It will give you a good idea of what you can store and the lifespan. You should get similar lifespan from using 1/2 gallon mason jars with oxy absorbers IF you store them in a dark cool room. Note the loss of time for mylar. This is becuase mylar is still slightly oxygen permeable.

SLV>GLD | 10-12-2008 09:49 AM
Re: storing flour Quote:
Originally Posted by TechGuy (Post 1352825) Regular white flour can be stored 10+ years IF sealed and packaged properly. We have a good bit in #10 cans with oxy absorbers.
IIRC, TechGuy is using a LDS Cannery for some of his preps. LDS specifies 10-year shelf-life for white flour in #10 cans with oxy absorbers. I tend to believe the LDS folks know WTH they are doing.

TechGuy | 10-12-2008 09:55 AM
Re: storing flour Quote:
Originally Posted by SLV>GLD (Post 1352829) IIRC, TechGuy is using a LDS Cannery for some of his preps. LDS specifies 10-year shelf-life for white flour in #10 cans with oxy absorbers. I tend to believe the LDS folks know WTH they are doing.
They have been tracking long term storage items and testing their nutritional value for years. They have a lot of practice!

GreenSpirit | 10-12-2008 10:06 AM
Re: storing flour Highly refined white flour is hardly worth the effort needed to keep it edible. Save whole grains and grind as needed.

TechGuy | 10-12-2008 10:21 AM
Re: storing flour Quote:
Originally Posted by GreenSpirit (Post 1352843) Highly refined white flour is hardly worth the effort needed to keep it edible. Save whole grains and grind as needed.
For long term settling into life after crash, sure grind your flour. For immediate survival (first 6 months) you will want to have flour. Also, if you find yourself hosting others in a disaster situation, you will need white flour. Anyone used to eating white flour only WILL get some severe discomfort the first couple weeks eating true whole wheat flout. Same goes for any of you guys that store wheat for an emergency and don't use it day to day. Be sure to have 'bridge' flour or something to give you time to get accustomed to the new fresh stuff. It is a lot harder on the digestive system, and some will not tolerate it well.

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