When do sugar, flour, baking soda and other ingredients expire? (2024)

FAQs

Does sugar or flour expire? ›

The good news: Sugar doesn't really expire. (Unlike some other baking ingredients, like flours!) Here's what you need to know about sugar's staying power, including a little delve into sugar's history as a preservative (really!) and info about how different types of sugar fare when you're storing them long-term.

Technically, sugar never spoils. While it's recommended that granulated sugar be discarded after two years, chances are it will still serve its baking purpose even beyond that. The same guidelines apply to brown sugar and confectioner's or powdered sugar.

Although baking ingredients often come with “best-by” dates, these usually matter less than you think, especially if you're storing the ingredients properly — most often, repeat with us, in a cool, dry place in an airtight container.

Baking soda and baking powder are both essential pantry staples for bakers. They have long shelf lives, but can they go bad? The answer is yes.

The rule of thumb here is the more protein, the lower the shelf life. For low-protein types of flour, like all-purpose or cake flour, you have about a year from the date of purchase to use it. For higher protein varieties, like bread flour, the clock runs out quicker; you'll get about nine months.

Generally speaking, regular table salt has an indefinite shelf life, meaning it won't expire but its minerals may break down over time. This is because salt is a very stable mineral with very low water content, making it difficult for bacteria to grow.

Confectioners sugar is powdered sugar that has had starch added to it to help prevent caking. Does it expire? Like other types of sugar, no: If you've kept the moisture out of your confectioners sugar, it should last indefinitely, with a general rule of two years being the best-by date.

There are many different types of sugar and ways in which you may use sugar. When asking, “Does sugar go bad?” you may have a specific type of sugar in mind. However, all sugar is safe to use indefinitely.

Despite any date you might see on the package, cornstarch shouldn't go bad or lose its power. As long as you keep it in a cool, dry place, free from moisture, it should last indefinitely on your shelf—that is, if you don't use it up quickly.

Because baking powder and baking soda have a similar makeup, baking powder will last about six months on the shelf once it's opened, and three years in an unopened package.

Does brown sugar go off? ›

Even though the shelf life of brown sugar is indefinite, it's best to use it within two years of purchase for maximum flavor. Don't store brown sugar in the refrigerator. However, if you are in a very dry area or are going to keep it for a long time, you may want to freeze it.

Though the parchment may darken and even char on its exposed edges, it's still fine to reuse. Keep in mind, though, parchment used in high-temperature baking will deteriorate faster than parchment used at lower temperatures; when it starts to crumble around the edges, discard it.

Your cocoa powder will have a 'best-before' date on it. The taste might start to gradually mellow after that date or it might go a bit 'clumpy', but it's unlikely you'll notice much difference. It's still safe to eat as long as it doesn't feel moist or smell unpleasant.

Cream of tartar does not expire so long as you store it in a cool and dry space. When in doubt, check for a powdery, white appearance and a slightly acidic smell. Discard your cream of tartar if it has become discolored or if it has a strong smell.

Trusted for decades, you can rely on the time-tested baking powder from the Rumford brand. Rumford baking powder is a balanced, double-acting baking powder, and is a gluten free product and Non-GMO Project Verified. Baking powder is a chemical leavener that is used to make batters and doughs rise.

Wheat-based refined flours usually can be used past the expiration date (up to a year at your house), especially if it's been stored in a cool, dry place. 2 You'll want to be careful about self-rising flour, though, as the baking powder that's mixed into the flour can lose its effectiveness over time.

The best way to determine whether your flour is safe is to smell it. While fresh flour has a neutral odor, bad flour smells off — it can be stale, musty, or almost sour. It may also look discolored. Additionally, if your flour has come into contact with water or moisture, large clumps of mold may appear.

Maranda has one final reminder: “Once you've got your flour stored (no matter the container), you'll want to keep it in a cool, dark place, since warmth and light speed up the spoilage process.” For long-term flour storage, keep it in your freezer to extend its shelf life.