EXPIRED FLOUR? DON’T THROW IT AWAY! Think it’s useless? Think again! Here are some genius ways to give it a second life, and save money too

A basic ingredient in many recipes, flour is rarely missing from the pantry, as its versatility makes it ideal to always have on hand. It is used primarily to make homemade pasta and bread, but also for cakes and desserts in general: not to mention that it is also essential for preparing sauces, just think of the famous béchamel sauce. It is a product that has a long shelf life, and for this reason, it can happen that we “forget” about it for too long, only to find it expired. Before throwing it away, however, it is useful to know that when flour is no longer fresh – and therefore would not perform its functions in the kitchen – it can be used in alternative ways, which often (and willingly) coincide with natural remedies for household tasks ranging from cleaning to gardening to personal care. Let’s discover them, from an anti-waste and ecological perspective.

When Does Flour Expire?
Before looking at the different uses for flour that’s no longer suitable for recipes, let’s understand when it expires. It’s a shelf-stable food that doesn’t spoil quickly but lasts a long time if stored properly. The packaging says “best before,” which means it’s still edible even after the date indicated has passed.

In general, flours last 12 to 18 months from packaging: whole-grain flours, which contain wheat germ, have a shorter shelf life than refined flours (such as 00), which undergo specific processing to keep longer. What should you do? If you discover that you have opened flour at home that’s expired 3 to 6 months ago, the contents are still good: check that it hasn’t changed color, that the smell isn’t rancid, and that no lumps have formed.

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In particular, if you notice any unwanted guests, such as the notorious butterfly worms, then it’s best to throw everything in the garbage. If, however, the flour you have is more than six months past its expiration date (three for whole wheat) and is intact, it has probably lost its organoleptic and technological properties, with the risk that even expertly executed preparations may not yield the expected results, especially in leavened products and homemade pasta. And this is where other uses come into play.