Why Giada De Laurentiis Stores Flour In The Freezer

Unless you're a food content creator or someone who is super passionate about baking and bread-making, you might not visit the dry ingredients in your pantry very often. It's nice to know they're there when you need them, but you might not think much more about them beyond that. Since it's more common for the everyday person to only pull out the flour once in a while, you might not spend too much time or energy considering what kind of condition it's in. But perhaps you should? 

You might be the kind of person who pulls the flour out routinely to bake a gorgeous sourdough loaf, fresh pasta, or baked treats. Or you could be the kind of person who only sees the flour when it's holiday cookie time. Regardless, you still want your flour in good condition when you need it. Chef Giada De Laurentiis has some helpful advice that can ensure that the flour you have is ready to go when you get out that rolling pin. 

It turns out that De Laurentiis considers her freezer to be an extension of her pantry. In a post on her website, the chef shared how she organizes her pantry and one of her best tips was keeping flour in the freezer. No, De Laurentiis isn't trying to cook with cold flour, but instead, she's using the freezer to keep her flour in better condition. 

Flour and grains are two types of ingredients that are most susceptible to mites and pests like weevils. By keeping your flour in the freezer, you keep it safe from intruders and preserve its shelf life a bit longer. All-purpose flour kept at room temperature will be good for about six to eight months but can last up to a year if kept in the refrigerator or up to two years in the freezer, per Healthline. So if you want to keep your flour in better condition, try popping it into the freezer. Just be sure to let it come back to room temperature before you cook or bake with it.