Quick Answers
Here are quick answers to common questions about storing almond flour long term:
- Store almond flour in an airtight container in a cool, dry place like the pantry or freezer.
- Keep away from heat, light, and moisture which can cause almond flour to go rancid faster.
- An airtight glass jar or food grade plastic container works best.
- The refrigerator or freezer will prolong shelf life but is not required.
- Expect shelf life up to 1 year in the pantry, 18-24 months in the fridge, 2+ years in the freezer.
- Best before dates average 6-12 months but almond flour lasts longer when properly stored.
- Inspect and smell almond flour before use. Discard any with off odors, taste, appearance.
- Do not store almond flour in the original paper or plastic packaging. Transfer to an airtight container.
How to Store Almond Flour for Maximum Shelf Life
Almond flour is growing in popularity among home bakers and those following gluten-free, paleo, or low-carb diets. It provides a nutty flavor and healthful dose of protein, fiber, and healthy fats in recipes.
However, like other ground nuts and flours, almond flour has a relatively short shelf life compared to all-purpose wheat flour. Rancidity is the main concern when storing almond flour for the long term.
Follow these tips for maximizing the shelf life of almond flour:
Use an Airtight Container
It’s important to store almond flour in a tightly sealed container that prevents air, light, and moisture from getting in. Exposure to air and light speeds up oxidation and rancidity.
Good options for storage containers include:
- Glass jars with tight-fitting lids
- Plastic food storage containers with airtight lids
- Vacuum-sealed bags
Avoid storing almond flour in paper bags, the original packaging, or containers with loose-fitting lids.
Keep in a Cool, Dry Place
The ideal storage location for almond flour is a cool, dark cupboard or pantry. Temperatures between 50–70°F are best. Avoid humid environments.
Many people store nuts and flours in the refrigerator or freezer for extended shelf life. This helps slow down the oxidation process. While not strictly necessary if using an airtight container, refrigeration or freezing will prolong freshness.
Make sure almond flour is in an airtight container before putting in the fridge or freezer. Allow it to come fully to room temperature before opening to prevent condensation.
Minimize Temperature Fluctuations
Consistent, moderate temperatures help prevent moisture from building up inside the container. Avoid storing almond flour in places with major temperature fluctuations like near the oven or next to a window with direct sun exposure.
Buy Almond Flour in Smaller Quantities
Unless you bake with almond flour frequently, buy it in small batches instead of purchasing a large bulk size bag. Resealable freezer bags are a good option for smaller amounts.
Storage time is limited once opened, so only open what you plan to use within a month or two.
Check Before Use
Give almond flour a sniff test before use. Fresh almond flour has a pleasant, nutty aroma. Discard any with an off smell or signs of moisture buildup in the packaging.
Look for visible signs of spoilage like clumping, grayish discoloration, or white crystallization on the flour. Do not consume almond flour that smells or looks questionable.
Consider Refrigeration or Freezing Once Opened
For maximum shelf life after opening a package of almond flour, consider storing it in the refrigerator or freezer. This helps slow oxidation and prevent the growth of molds or bacteria.
Allow refrigerated or frozen almond flour to come fully to room temperature before use in recipes.
How Long Does Almond Flour Last?
When stored properly in an airtight container in a cool, dry location, almond flour can last:
- Pantry or cupboard: Approximately 1 year
- Refrigerator: 18-24 months
- Freezer: 2+ years
On average, commercially packaged almond flour will have a printed expiration or best by date of around 6 to 12 months from the packaging date.
However, almond flour that is continuously frozen can last even longer than the times listed above, remaining fresh for 2 years or more.
Signs Almond Flour Has Gone Bad
Discard almond flour that shows any of the following signs:
- Off smell, flavor, or appearance
- Visible mold growth
- Grayish or yellow discoloration
- Dry, powdery granules (sign of fat breakdown)
- Clumping (dampness allowed mold growth)
- Crystal-like granules (fatty acid crystals)
If you detect an off smell or the flour doesn’t seem visually right, it is safest to discard and start fresh.
Does Almond Flour Go Bad?
Yes, almond flour does eventually go bad if not stored properly. The main reasons are:
Oxidation
Like other nuts and oils, almond flour is prone to oxidation when exposed to air. This causes the oils in almonds to go rancid, resulting in off flavors and odors.
Moisture
Any moisture that gets into the container can support mold growth. Almond flour has a low moisture content, so keeping it in an airtight container helps prevent exposure to humidity.
Heat
Heat speeds up the oxidation process and breakdown of oils. Ideal storage temperatures are cool and consistent.
Light
Sunlight or other sources of UV light can accelerate oxidation and nutrient degradation.
Pests
Like other grain-based flours, almond flour runs the risk of infestation if not stored in sealed containers. Pantry pests like moths, weevils, and beetles can contaminate the flour.
How to Tell if Almond Flour Has Gone Bad
Here are some common signs that almond flour has spoiled and should be discarded:
Appearance
- Grayish or yellow discoloration
- Dry, coarse, or grainy texture
- Clumpy with hard lumps
- Crystal-like granules on the flour
- White strands or webbing (signs of pests)
Odor
- Rancid smell
- Stale, musty, or dusty odor
- Sour, bitter smell
Fresh almond flour should have a pleasant nutty aroma without any sour, musty, or unpleasant undertones.
Flavor
Spoiled almond flour will taste rancid or bitter instead of having a mildly sweet, nutty flavor.
Mold
Visible mold growth, even just a few spots, is a sign almond flour should be discarded.
Can You Eat Almond Flour After Expiration Date?
It’s not recommended to use almond flour that is past the printed expiration or best by date on the package. However, this date is simply an estimate for peak freshness.
If stored properly in an airtight container in a cool, dry pantry or freezer, almond flour can often last for several months or over 1 year after the package date before going bad.
The signs of spoiled almond flour like rancid smell, bad taste, and mold growth are better indicators of safety than the date alone. Use your judgment when evaluating older almond flour.
When in doubt, it’s best to be safe and discard almond flour that is past date or shows any signs of spoilage.
Can You Freeze Almond Flour?
Yes, freezing is an effective way to extend the shelf life of almond flour. It pauses any oxidation reactions and prevents moisture condensation which could lead to mold growth.
To freeze almond flour:
- Place almond flour in an airtight container or heavy-duty freezer bag. Exclude as much air as possible.
- Seal the container and label with the date.
- Store in a freezer set to 0°F or lower. Consistent freezing temps are best.
- Expect frozen almond flour to last 2+ years when properly sealed.
Best practices for freezing almond flour include:
- Freeze in smaller batches instead of one large container.
- Allow to come fully to room temperature before opening to prevent moisture condensation.
- Do not refreeze thawed almond flour.
Can You Refrigerate Almond Flour?
Refrigerating almond flour can effectively prolong its shelf life. While not mandatory, it does keep it fresher than storing at room temperature.
Place almond flour in an airtight container and store in the main refrigerator compartment, not the door. Storage temps between 34–40°F are ideal.
Almond flour stored this way can keep for 18-24 months. Allow the sealed container to come to room temp before use to avoid condensation issues.
Frequently Asked Questions
Should almond flour be refrigerated or frozen?
Refrigeration or freezing is not required but can extend shelf life. Properly stored in an airtight container, almond flour lasts about 1 year at room temperature. Refrigeration gives you 18-24 months before spoiling, freezing 2+ years.
What happens if you eat rancid almond flour?
Rancid almond flour may not make you sick but can cause digestive upset like nausea, bloating, or diarrhea. In rare cases, rancidity can also provoke allergic reactions. Always err on the side of caution and do not consume rancid food.
Can you get almond flour wet if using right away?
It’s best to keep almond flour completely dry. Introducing moisture encourages spoilage. Use dry utensils and containers. If a small amount gets wet during use, it should be alright if baking immediately. But do not intentionally wet it or reuse wet almond flour later.
Should you sift almond flour before using?
Sifting is not mandatory but can produce better results in some baked goods. It removes any lumps and helps incorporate air for a fluffier texture. When precision is needed for recipes, sifting almond flour can help you accurately measure the right amount.
Does almond flour need to be stored in the refrigerator?
No, refrigeration is not strictly necessary. An airtight container kept in a cool, dry pantry or cupboard is sufficient for room temperature storage up to 1 year. The fridge just extends shelf life longer to 18-24 months if you don’t go through almond flour quickly.
Conclusion
With its high fat content, almond flour has a shorter shelf life than all-purpose flours when not stored properly. Keeping it in an airtight container in the refrigerator or freezer offers the best results for long term storage. At room temperature, an unopened package can last 6-12 months while resealed containers may start tasting stale after 1 year. Monitor almond flour for signs of moisture, mold, rancidity, clumping or an off smell which indicate it is past its prime and needs to be discarded. Following proper storage methods and food safety practices will help almond flour retain maximum freshness and flavor.
