Just about everything you see in the grocery store is wrapped in plastic. So why does flour come in paper bags, like it's still the 19th century?
Why Is Flour Sold in Those Hard-to-Open Paper Bags?
Published on May 16, 2025
Every home baker has experienced it. You peel open that sack of flour and watch helplessly as a mushroom cloud of fine white dust puffs up, only to slowly settle all over the countertop (and the floor … and your hands …). Other foods come in convenient plastic bags, generally with a generous cushion of airspace. So why does flour come in paper bags, as though it’s still the olden days? Next time you embark on a baking project, consider the benefits of that paper bag—and learn how to cut down on mess as you open it.
Why does flour come in paper bags?
There’s actually a very good reason why flour is packaged in paper bags. Paper bags breathe, allowing air to circulate. For many foods, exposure to air is a big negative, because you want to lock moisture inside the food. Think of chips, crackers and cookies, all of which would be dry as sawdust if they were transported in paper. But for different types of flour, air circulation is ideal. Air prevents moisture from building up in the flour, which can cause the flour to spoil, clump or mold.
Of course, there’s another reason to package flour in paper: It’s cheaper! Plus, home cooks have traditionally transferred flour into their own containers, so the paper bags weren’t expected to stand up to storage or wear and tear.
At home, it’s a good idea to store flour in a tightly sealed container, which will prevent pesky bugs from getting into it. It will also cut down on mess when it comes time to measure flour. Plus, it’s a great way to use that cute set of vintage canisters you picked up on the cheap at Goodwill.
How to Open a Bag of Flour the Right Way
You can cut down on dust and spills when opening a bag of flour. The trick is to take it slow. Tearing too fast agitates the flour, causing big puffs of dust.
Many bags of flour are sealed with a stitch: one side will have a single stitch, and the other will have a double stitch. Gently tear open the single stitch, then peel across the top flaps to open the bag. Use a scoop or measuring cup to carefully transfer the first few cups of flour into a storage container before gently pouring out the rest of the bag.
If you really want a zero-mess experience, place the bag of flour on a piece of parchment or waxed paper before opening it. Then you can tip any spilled flour into your container.
In an airtight container, flour will keep for a very long time. Technically, flour does expire, but it should be safe to eat as long as it doesn’t smell or look rancid.
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