Arrowroot flour is a starchy type of flour that has one of the longest shelf lives.
Arrowroot flour, when stored properly, lasts 2-4 years and sometimes indefinitely in the freezer, although it may lose its effectiveness after 2 years.
Below, I’ll explore the shelf life of arrowroot flour, how to tell if it has gone bad, and the best storage practices to ensure your arrowroot flour stays fresh for as long as possible.
What is the shelf life of arrowroot flour?
Arrowroot flour has a long shelf life primarily due to its low moisture content, stable starch structure, and lack of fats or oils.
Commercially produced arrowroot flour often undergoes processing steps like drying and milling, which further reduce moisture content and ensure that the product is free from contaminants – contributing to its long shelf life.
When kept in a cool, dry, and dark place in an airtight container, unopened arrowroot flour can maintain its quality for up to 2 to 4 years! This is much longer than your regular all-purpose flour.
However, over time, arrowroot flour can lose its effectiveness as a thickening agent, so I recommend using it within around 2 years, especially if it’s been open for a while.
How long does arrowroot flour last after opening?
As soon as you open up a bag of arrowroot flour, it’s exposed to air and moisture, which can cause the flour to lose its quality.
When stored in a cool, dry pantry, arrowroot flour can remain good for about 2 years after opening. You can also keep it in the refrigerator – just make sure it’s sealed in an airtight container or resealable bag to prevent moisture and odors from affecting its quality.
For the longest possible shelf life, arrowroot flour can be stored in the freezer. In the freezer, it can theoretically last indefinitely. Typically, I don’t like to leave anything in my freezer that long, as the quality always declines a bit.
So, whether you keep your arrowroot flour in the pantry, fridge, or freezer, it’s best to use it up within a couple of years!
| Pantry | Fridge | Freezer | |
| Sealed arrowroot flour | 2-4 years | 2-4 years | 2-4 years |
| Open arrowroot flour | 2 years | 2 years | 2 years or indefinitely |
Can you use arrowroot flour after its expiration date?
Arrowroot flour, like many dry goods, often comes with a “best by” or “use by” date on the packaging.
This date is not a strict deadline but rather a suggestion by the manufacturer for when the product is at its peak quality.
Because arrowroot flour is such a shelf-stable product, it can still be safe to use after this date, provided it has been stored correctly and hasn’t been contaminated.
Of course, you should also look out for any signs of spoilage before using arrowroot flour past its expiration date (which I explain below).
How to tell if arrowroot flour has gone bad
As I mentioned, things like moisture, heat, and light can make arrowroot flour go bad. That’s why it’s important to store it away from direct sunlight and humidity.
Here are some clear indicators that your arrowroot flour has gone bad:
- Odor: Arrowroot flour should have a neutral, almost odorless scent. If it smells musty, rancid, or off in any way, it’s time to discard it.
- Appearance: Fresh arrowroot flour is typically a bright white, fine powder. If you notice any discoloration, unusual spots, or the presence of tiny insects or mold, it’s a sign of spoilage.
- Texture: Good arrowroot flour should be free-flowing and powdery. If it has clumps, feels damp, or has developed an unusual texture, it’s no longer suitable for use.
- Taste: When in doubt, taste a small amount of the arrowroot flour. If it has a strange or unpleasant taste, it’s best not to use it in your recipes.
What’s the danger in using arrowroot flour after it’s gone bad?
If arrowroot flour goes bad, it won’t work well in recipes. It might not thicken your sauces or soups like it should, and it can even make your food taste a little weird or off.
Plus, there can be health risks if it’s gone bad and you eat it. Spoiled arrowroot flour can cause stomach problems or make you sick.
To be safe, always check it for any signs of spoilage, like clumps, bad smells, or a strange appearance. If you see any of these, toss it out and get a fresh batch. It’s better to use good, fresh ingredients when you cook to make sure your food turns out right and stays safe to eat!
Best storage practices for arrowroot flour
To maximize the shelf life of your arrowroot flour, follow these best storage practices:
- Whether the package is unopened or opened, always keep arrowroot flour in an airtight container or resealable bag. This helps prevent moisture and air from degrading its quality.
- Keep your arrowroot flour away from direct sunlight, heat sources, and moisture. A cool, dry pantry is an ideal storage location.
- If you transfer arrowroot flour to a different container, be sure to label it with the date of opening. This will help you keep track of its freshness.
- If you don’t anticipate using arrowroot flour frequently, or if you’ve bought it in bulk, arrowroot flour freezes well and will last forever that way. Just ensure it’s well-sealed.
FAQs:
What is the lifespan of arrowroot?
Under optimal storage conditions (cool, dry, dark), arrowroot flour/powder lasts for 2-4 years.
Does arrowroot flour need to be refrigerated?
Arrowroot flour doesn’t require refrigeration, but storing it in the fridge can extend its shelf life. It’s best to keep it in a cool, dry pantry, or you can store it in the freezer for long-term preservation.
Does arrowroot powder smell bad?
Arrowroot powder itself typically does not have a strong or unpleasant odor; it is generally considered to be odorless or have a very mild, neutral scent. If it smells bad, that’s probably a sign it’s not good anymore.
