Years ago I noticed I was getting little bugs in the flour that I kept in the pantry. To prevent this, I started keeping my flour in the freezer. I don't do a lot of baking, but I was wondering what effects this might have on anything I do bake.
Do baked goods turn out any differently when flour is kept in the freezer vs flour kept at room temperature? Also, if it's okay to freeze flour, how long will it last this way?
Best Answer
Yes, of course you can keep flour in the freezer. For whole wheat flour, which is susceptible to rancidity due to the fat from the whole grain being included, it is even recommended.
For white flour, according to the University of Nebraska Extension in Lancaster County (emphasis added):