Almond flour is one of the best gluten-free flour options out there.
But if you’re new to using it, you probably have tons of questions, like “how to store” or “does almond flour go bad?”
This article has you covered.
From how long it stays fresh to what are the best storage options, we’ve got you covered.
So keep reading to find out more!
How Long Does Almond Flour Last?
When it comes to almond flour, the packaging usually features a “best before” date. That’s just a manufacturer’s rough estimate on how long the product will retain its optimal freshness and quality.
In other words, almond flour will still be edible past that date. This is, of course, given it was stored properly, in sealed packaging. And we’ll get more into that in the last section of this article.
In most cases, almond flour will stay good for months after the expiration date. When kept in a pantry or inside the kitchen cabinet, you can expect it to last for at least 2 to 3 months after the date on the label.
But because almond flour likes cool and dark places, it’s even better to store it in the fridge. There, it can last you at least 4 to 5 more months than it would in your pantry.
Finally, you can freeze it to extend its shelf life further. Now, most brands claim their almond flour can stay fresh in the freezer for at least a year. But you can pretty much keep it frozen indefinitely, and it will be edible once you thaw it.
|Best before + 2 to 3 months||Best before + 4 to 6 months||Best before + 1 year|
These are rough estimates. Generally, as long as almond flour looks, smells, and tastes fine, it’s good for usage.
Now you’re probably wondering – does this refer to opened or unopened packaging?
Here’s the thing.
Almond flour is sold in airtight packaging to stay safe from air, heat, and moisture. Once you open it, you should immediately transfer it to another airtight packaging.
If you don’t, its shelf life will be drastically shortened. In fact, it might last you as little as a few days.
How To Tell If Almond Flour Is Bad?
Even though almond flour can last a very long time, it does turn bad eventually. That’s because it’s made of almonds, which contain a very high amount of fat. And as you probably know, fats go rancid in time.
Fresh almond flour has a creamy beige color, a mild nutty scent, and a loose consistency. With a quick visual examination, you’ll be able to notice changes that indicate almond flour has gone bad.
First, pay attention to its color. Spoiled almond flour will turn brown in time. You might also notice blueish-green specks forming on the surface. These are mold growths and a clear sign you should throw away almond flour.
When fresh, you can barely sense the aroma of almond flour. It’s very neutral and somewhat earthy. But once it goes bad, it will have an off smell that’s rancid and reminds of old wood. If that happens, get rid of the product.
It’s worth noting that a change in texture doesn’t necessarily mean almond flour has gone bad. For instance, if you notice clumps forming, that’s a sign that moisture somehow got inside the packaging.
Wet flour is the perfect environment for mold growth. But if there’s no mold inside yet, you can just get rid of clumps. Then, make sure the packaging is sealed so that no more moisture can get in.
How To Store Almond Flour
As soon as you open it, you should transfer almond flour from the original packaging into an airtight container.
The main reason you should do that is to prevent pantry pests from making it their home. Weevils and flour mites are just some of the insects that live and lay eggs in flour.
To be clear, these bugs living in a bag of almond flour aren’t hazardous to your health. We’ve all surely eaten them a few times in our lives without knowing. Plus, you’ll use high temperatures for baking anyway, so that will make almond flour safe for consumption.
Still, these insects can spread fungal spores and cause mold. What’s more, some people can be allergic to them. Eating them is certainly not the best way to find out if you’re one of them.
Another reason you want to transfer almond flour to an airtight container is to keep it away from moisture, which will cause it to clump. This is especially important if you’re keeping almond flour in the fridge.
Plus, using an airtight container prevents almond flour from holding onto smells from other foods in your fridge.
If you have a large batch that you won’t go through in the near future, you can also store it in the freezer. That way, you can extend the shelf life of almond flour indefinitely.
If you haven’t opened the original plastic bag packaging yet, you can freeze it like that. Otherwise, it’s best to use a releasable freezer bag. After packing, remove all the air inside before sealing the bag.
Because almond flour has a high oil content, you might notice it’s clumped after freezing. Don’t worry; that will change once it thaws.
To defrost almond flour, let it sit at room temperature. That way, you’ll prevent clumps from forming.
If you stocked up on almond flour, don’t worry.
Even at room temperature, it can stay fresh for at least a few more months. But it’s best to keep it in the fridge, where it can last as much as half a year after the date on the label.
Finally, you can freeze it to keep it fresh for at least one year longer.
Of course, this is all given you keep it in an airtight container. If not, it can easily get infested by pantry pests and grow mold.