Store Bulk Flour

By Shelle

Do you buy your flour in bulk?

This month I am moving across country. It has been a long process, that is almost finished. I’ve had to move ALL my food storage and it’s been a chore. Don’t get me wrong, I’m glad to have it and we will use all of it, but moving it is a pain. About a month ago I decided that I needed to have another 50 pounds of unbrominated flour from my favorite whole foods store – Bob’s Red Mill. Here’s how to store bulk flour in 5 gallon buckets.

I’m not sure what possessed me to purchase more flour right as I was preparing to travel 2300 miles! Today I find myself with a big bag of flour that will not travel well in it’s current state.

I will be using this flour fairly soon, (I’m planning a bread making challenge) but this quick tip holds true for long term food storage too. Flour will last 20-30 years in food grade buckets if kept at the proper temperatures.

All food storage should be kept between 40 and 70 degrees for optimal shelf life and nutrition.

To store 50 pounds of flour you will need

-2 – 5 gallon food grade buckets -12 Ziploc bags -10 -300cc oxygen absorbeers (5 per bucket) -measuring cup or scoop

Why the zip bags you ask?

I think it keeps the flour in more manageable portions and it makes packaging and using it cleaner and easier. You won’t have flour getting all over every time you open the bucket. It is also another barrier to pests getting into the food. When I want to use some, I just remove a bag with 12 cups of flour and seal the bucket back up.

Store bulk flour in bags inside your buckets Measure out 12 cups of flour per bag and get as much air out of it as you can.

Place the bags inside of your buckets. one bucket will hold 6 plastic bags of flour.

If you are keeping them in storage for long term add 5 – 300cc oxygen absorbers per bucket. Each absorber will remove the oxygen for 1 gallon. If you are going to use the flour within the next year, you can skip this all together.