If you're one of the many folks experimenting with whole-grain flours, I'm sure you've encountered this question: because so many whole grains can go rancid relatively quickly, should you freeze your flour?
Different people will tell you different things here, but I go with "no" on this one as long as you're using them quick enough. (This may also have a lot to do with the fact that our freezer is jam-packed at the moment.) You can avoid rancid flour by doing a few things up front before even buying it. First, I always buy my flours in the bulk bins in a store with high turnover so it's more likely that it is a newer batch and hasn't been sitting on the shelves forever. Second, smell the flour before buying it! If the flour has an oily or dank smell or it looks at all clumpy, it's likely rancid.
When you get home, store your grains in a cool, airtight container and try to use them within 8 weeks. Again, it does depend on what kind of flour you're talking about and some people will tell you you must use it in 3-4 weeks, but I've never had a problem. If you know you won't use your flour within this time frame, you can freeze it in a sealed bag and rest easy that it will not only stay fresh but those little grain moths that occasionally appear will never survive.
Do you freeze your flour?
Related: The Do-Not-Freeze-These-Foods-List
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To be honest: I never realized flour could get rancid. Anyway: Our more precious oils are all living in the fridge so they do NOT get rancid before we use them up. So maybe you could also try to keep your flour in the fridge?
Bah! Grain moths. We're STILL trying to get rid of those guys, and it's been over a year. I think they came from the bulk bin in the first place, but there's no proof.
My mom always froze our flour, so I picked up the habit - I'll freeze a big bag of all-purpose to have on hand, and then buy smaller bags of "special" flour, like sprouted wheat, from the bulk section and keep them fresh for a few weeks (if they last that long!) somewhere airtight and cool.
I freeze the flour, all types, for at least a week to kill pantry moths.
http://www.thekitchn.com/kitchen-storage-the-best-place-66194
Whole wheat flour does not go rancid at room temperature as fast as it starts to taste like freezer in the freezer (no matter how well packaged). No thank you.
I keep all flour (except all purpose) in the freezer. I guess I'm not sensitive to the freezer taste.
I've had whole wheat flour go rancid (rather quickly) so I keep it in the freezer now.
I freeze my spelt flour because I buy it in large quantities. I have not had an issue any off flavors. The packaging will smell like freezer, but if properly wrapped, the flour will not.
I keep all my flours in the pantry. My whole wheat flour has been sitting there for over 6 months and it's still more than fine. Maybe Canadian flours are different?
I freeze all of my flours because it keeps the bugs at bay and it is also great in making pastry - it helps keep everything cold so your butter doesn't melt.
I aways freeze whole grain flour, brown rice and nuts. In plastic bags. Never noticed a freezer smell and never have to throw any of it out.
I keep all my flours in the freezer as well, not because of any bug reason, but because my freezer is huge and my pantry is small. I never noticed any freezer smell on anything I've ever baked...