Many healthy versions of flours keep the bran intact in the finished product, which makes it more nutritious but shortens the shelf life of the flour. One way to extend the shelf life is to transfer the flour to an airtight container and store it in your freezer. Don’t worry: It won’t freeze into a solid block; in fact, it’ll just be cold flour when you scoop it out. And freezing means the flour can stay fresh for months, or even years. If you’d rather not store your flour in the freezer, be sure to keep it in a cool, dark place.
ANDREWS MCMEEL SYNDICATION