Kitchen

[Patriot3]

I'm going to make  pies for Thanksgiving.  When I buy flour, I dump it into a Tupperware canister and put it in the refrigerator along w/the expiration date.

I checked today and it said "better if used by 13 Aug 2025."  I'm not worried about the safety (should I be?) but do you think it would still have it's integrity and make good crusts?  Or should I go out and buy more?  TIA!!

[RedTop]

I wouldn't hesitate to use it for pie crusts.

[Carmie]

I would use it.   Best Buy dates are required by our government, but if you store flour in the fridge or freezer, it will be good way after that date.

During Covid, I had a ton of flour in my freezer.  Most of it was past the best by date, but it was good.  I used it and even gave it to family and friends who couldn't find any at the store.

If flour is bad, it has an off smell and it's discolored.

[Snowpuppy]

I think you're fine. I let flour that's been in the freezer come to room temp before baking.

[gardenman]

It's fine. I'm pretty liberal with expiration dates. Up to a year wouldn't bother me with all-purpose flour. Whole wheat, rye, or other whole grain flours are an exception, as rancidity is more likely with them than "normal" flour, but a "normal" flour is safe to use well past the "best by" date.

[Patriot3]

Thanks everyone.  Now I won't have to make another trip to the store!!  Happy Thanksgiving!!

[loriqvc]

@Patriot3 - I'm a little late to the discussion, but I thought I'd add this: Before deciding you're all set, be sure to check for signs of moisture in the container. The expiration date (especially being only a couple of months past) is not a big deal, but if any moisture has gotten into your flour, it will be clumpy and could be moldy—and you may not be able to confirm the latter very easily because flour mold is often white or light in color. I love LocknLock and have only had that happen with my flour once, but it was memorable because I did need to make a quick special trip to the store to replace it. Good luck!

[Patriot3]

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@loriqvc wrote:

@Patriot3 - I'm a little late to the discussion, but I thought I'd add this: Before deciding you're all set, be sure to check for signs of moisture in the container. The expiration date (especially being only a couple of months past) is not a big deal, but if any moisture has gotten into your flour, it will be clumpy and could be moldy—and you may not be able to confirm the latter very easily because flour mold is often white or light in color. I love LocknLock and have only had that happen with my flour once, but it was memorable because I did need to make a quick special trip to the store to replace it. Good luck!

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@loriqvc Thanks.  The flour looks fluffy and smells good, so I think I'm okay