Baking ingredients for cakes, bread, cookies, or pastries on beige background
How Often You Should Be Switching Out Baking Ingredients In The Pantry
Many baking ingredients can sit in the pantry for a long time, but most dry ingredients should be replaced about once a year to avoid mold, bugs, and other issues.
An item's shelf life on the package is a good indicator of when it should be replaced. Flour can go bad in eight months, and may develop chemicals that cause illness once consumed.
Sugar, syrups, and honey can last well over a year, though you may want to replace them at least every two years because they might start to taste "off."
Different fats may also age differently; coconut oil can last for three years, while canola oil is good for one year. Both baking powder and soda can last for up to 6 months.
Flour made of certain grains might also age faster or slower. For example, barley flour should usually be swapped out after three months in the pantry.
Even with ingredients that can last a long time, it’s important to store them in an airtight container in a cool, dark place, or they may lose freshness more quickly.