Hard Whole Wheat Flour for Bread Baking (November 2026)

The best hard whole wheat flour for bread baking include the Sunrise Flour Mill Heritage Organic Whole Wheat for lofty whole wheat loaves, the One Degree Organics Sprouted Whole Wheat Flour for a mild whole wheat taste, and the Eurasian Legacy Imported Lab-Tested Glyphosate-Free Wheat Flour for high-protein bread dough.

On this page (12 sections)

1. Which best rated hard whole wheat flour is right for bread?
2. 1. Sunrise Flour Mill Heritage Organic Whole Wheat
3. 2. One Degree Organics Sprouted Whole Wheat Flour
4. 3. Eurasian Legacy Imported Lab-Tested Glyphosate-Free Wheat Flour
5. 4. Sunrise Flour Mill Heritage Organic White Flour
6. 5. Grand Teton Yecora Rojo Hard Red Wheat Berries
7. 6. Great River Milling Organic Whole Wheat Flour
8. 7. Homestead Gristmill Stone Ground Whole White Wheat
9. 8. Wheat Montana Prairie Gold 100% Whole Wheat
10. 9. Joseph's Grainery Hard Red Whole Wheat Flour
11. How do you choose the best rated hard whole wheat flour?
12. What is the final pick for the best rated hard whole wheat flour?

The best rated hard whole wheat flour for bread baking is Sunrise Flour Mill Heritage Organic Whole Wheat. Its red hard wheat base, ultra-fine grind and 5 lb size make it the most balanced choice for home bakers who want whole grain structure without buying a large bulk sack.

That balance matters because whole wheat flour can change how dough holds water and how a loaf feels after baking. A fine grind can help the bran blend in more smoothly, while red hard wheat gives the dough a firmer base for breads that need shape.

Hard whole wheat flour works well for structured loaves, but the best choice depends on your routine. Sprouted flour may give you a milder taste, high-protein flour suits sourdough and pizza, and wheat berries are the better route if you own a grain mill.

Package size is part of the decision as well. A 5 lb bag is easier to store and use steadily at home, while larger bags make more sense when you bake often or share a kitchen with other bakers.

Think about the breads you make most before you buy. If you lean toward sandwich loaves and everyday bread, a home-sized bag of whole wheat flour is simpler to manage than a bulk sack.

If you want a flour for blending, a white flour can lighten the texture while the whole wheat flour keeps more of the whole grain character. That approach can suit bakers who like the flavor of whole wheat but want a softer crumb.

Use our guide to which whole wheat flour is healthiest if your main concern is processing or certifications. For a broader explanation of bran, germ and endosperm, see what whole wheat flour is made of.

Those guides can help you read labels more closely before you compare one flour with another. They also make it easier to separate certification, milling and wheat type when you narrow the choice.

The right flour should fit your storage, your recipes and the flavour you want in the finished loaf. A clear match on those points will make the baking easier from the first mixing bowl.

Our picks at a glance

1. 1
   Best for lofty whole wheat loaves

   Sunrise Flour Mill Heritage Organic Whole Wheat

   9.7/10 our score

   See it on Amazon
2. 2
   Best for a mild whole wheat taste

   One Degree Organics Sprouted Whole Wheat Flour

   9.5/10 our score

   See it on Amazon
3. 3
   Best for high-protein bread dough

   Eurasian Legacy Imported Lab-Tested Glyphosate-Free Wheat Flour

   9.5/10 our score

   See it on Amazon

4. 4

   Sunrise Flour Mill Heritage Organic White Flour

   Best for blending with whole wheat
   Check it
5. 5

   Grand Teton Yecora Rojo Hard Red Wheat Berries

   Best for home mill owners
   Check it
6. 6

   Great River Milling Organic Whole Wheat Flour

   Best for bulk bread baking
   Check it
7. 7

   Homestead Gristmill Stone Ground Whole White Wheat

   Best for stone-ground white wheat
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8. 8

   Wheat Montana Prairie Gold 100% Whole Wheat

   Best for a two-bag household supply
   Check it
9. 9

   Joseph's Grainery Hard Red Whole Wheat Flour

   Best for a large fresh-ground supply
   Check it

Which best rated hard whole wheat flour is right for bread?

Sunrise Flour Mill Heritage Organic Whole Wheat is the best all-around pick, while the other flours solve different baking needs. Compare the wheat type, grind, protein information, package size and certification before choosing.

Wheat type sets the tone of the finished bread. Hard red wheat tends to give a deeper whole grain flavour, while hard white wheat can keep a lighter colour and a gentler taste.

Grind is the next detail to check because it affects how the flour feels in dough. A fine grind can make bran less noticeable, while a stone-ground flour may bring a different texture and handling.

Protein information helps you judge structure in bread, sourdough, pizza dough and bagels. Higher protein flour can support stronger gluten development, but whole wheat still needs care with water and mixing.

Package size should match how quickly you will use the flour. A small bag suits occasional baking, while a bulk bag can reduce repeat buying when bread is a regular part of your week.

Certification and other label claims also deserve a close look. Organic, non-GMO, unbleached and unbromated describe different things, so it helps to read each one on its own terms.

Our score weighs specs, features and buyer feedback against the needs of someone shopping for the best rated hard whole wheat flour. We did not test these products, so the recommendations stay tied to the product information and the baking use each format suggests.

That approach keeps the choice grounded in the details you can compare before buying. It also helps you spot the trade-offs between flavour, structure, storage and price of effort in the kitchen.

A flour that looks strong on paper may still need a small recipe adjustment at home. Start with the water, mixing and rise times you already trust, then change one thing at a time.

The best match is the one that fits your bread style and your pantry space. When those two line up, the flour is more likely to give you steady results loaf after loaf.

1. Sunrise Flour Mill Heritage Organic Whole Wheat

1

Sunrise Flour Mill Heritage Organic Whole Wheat: Best for lofty whole wheat loaves

9.7/10Our score

• 5 lb bag
• Milled from red hard wheat
• Ultra-fine grind
• USDA Organic
• No bleaching

This flour combines red hard wheat with an ultra-fine grind designed for smoother bran integration. Its 5 lb organic format suits home bakers who want structured whole grain bread without buying in bulk.

See it on Amazon

Pros

• Ultra-fine grind
• USDA Organic
• Red hard wheat

Cons

• Smaller quantity than bulk picks

Sunrise Flour Mill Heritage Organic Whole Wheat earns the top spot because it combines several useful traits in one home-sized bag. It is milled from red hard wheat, so it fits bread doughs that need more structure than flour made from soft wheat.

The ultra-fine grind is the main reason to choose it over a coarser whole wheat flour. Finer particles can blend more smoothly into dough, which may make the bran feel less distracting in a loaf.

This flour is USDA Organic, contains no bleaching and uses single-pass milling. Those details matter if you want a whole grain flour with a short, clearly defined processing profile.

The 5 lb size is practical for regular home baking. It is large enough for repeated loaves but easier to store than the 16 lb or 25 lb options below.

Pick this flour when you want the most balanced choice for whole wheat bread. If you prefer a milder taste or need flour for several types of baking, One Degree is the next pick to consider.

2. One Degree Organics Sprouted Whole Wheat Flour

2

One Degree Organics Sprouted Whole Wheat Flour: Best for a mild whole wheat taste

9.5/10Our score

• 80 oz bag
• Sprouted whole wheat
• USDA Organic
• Non-GMO Project Verified
• Glyphosate-Free

Sprouted whole wheat gives this flour a milder, subtly nutty profile for bakers who want whole grain nutrition without an overly strong wheat taste. It also works across breads, pizza dough and everyday baking.

See it on Amazon

Pros

• Sprouted wheat
• Broad baking use
• USDA Organic

Cons

• Sprouted flour may not suit every formula

One Degree Organics Sprouted Whole Wheat Flour is the better choice for bakers who want a gentler whole wheat flavor. The wheat is sprouted before milling, and the product is described as having a mild, subtly nutty taste.

Its 80 oz package is the same general size as a 5 lb bag, so it fits normal home-baking storage. Use it for bread, pizza dough, pancakes, muffins, waffles, cakes and cookies.

The flour is USDA Organic, Non-GMO Project Verified, glyphosate-free, vegan and Kosher. Those certifications and attributes may matter more to you than a specific milling method.

Sprouted whole wheat is not automatically the best fit for every bread formula. If your recipe was developed around standard hard red flour, make gradual changes and watch dough consistency as you mix.

Choose One Degree when flavor and broad kitchen use matter most. For the strongest stated protein range, Eurasian Legacy is a more direct match.

3. Eurasian Legacy Imported Lab-Tested Glyphosate-Free Wheat Flour

3

Eurasian Legacy Imported Lab-Tested Glyphosate-Free Wheat Flour: Best for high-protein bread dough

9.5/10Our score

• 3 lb stand-up pouch
• 12–13% protein
• Unbleached
• Non-GMO
• Lab-tested for glyphosate and AMPA

The 12–13% protein level targets strong gluten development for bread, sourdough, pizza and bagels. This is a clean-label, non-GMO flour, but it is not USDA certified organic.

See it on Amazon

Pros

• High protein
• Resealable pouch
• Unbleached

Cons

• Smallest flour package here
• Not USDA certified organic

Eurasian Legacy is the high-protein choice for bread, sourdough, pizza dough and bagels. Its stated 12–13% protein level points to dough that needs strong gluten development and elastic structure.

The flour is unbleached, non-GMO and sold in a resealable 3 lb stand-up pouch. The smaller package works well if you bake less often or want to use a high-protein flour without storing a large bag.

This flour is not USDA certified organic. It is described as independently lab-tested for glyphosate and AMPA, with both below the lab's detection threshold.

The product is sourced from Kazakhstan and packed in the USA. Those details may appeal to shoppers comparing wheat origin and clean-label attributes, but they do not replace checking the flour type required by your recipe.

Pick it when oven spring and high protein are your main goals. Choose Sunrise Heritage Organic Whole Wheat instead if USDA Organic certification and a whole wheat product are more important.

4. Sunrise Flour Mill Heritage Organic White Flour

4

Sunrise Flour Mill Heritage Organic White Flour: Best for blending with whole wheat

9.3/10Our score

• 5 lb bag
• Heritage wheat
• USDA Organic
• Unbleached
• High protein

This is an organic white flour rather than a whole wheat flour, so it fits bakers who want to blend hard whole wheat with a lighter flour. Its high-protein profile supports artisan bread and sourdough recipes.

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Pros

• USDA Organic
• High protein
• Useful for flour blends

Cons

• Not a whole wheat flour by itself

Sunrise Heritage Organic White Flour is not a whole wheat flour, but it can solve a common bread-baking problem: making a whole wheat dough lighter through blending. It is a USDA Organic, unbleached all-purpose flour made from Turkey Red heritage wheat.

The product is described as high protein and suitable for artisan baking and sourdough. That makes it useful beside a hard whole wheat flour when you want to change loaf texture without switching to a completely different baking system.

Its 5 lb size matches the home-baking format of the top pick. Keeping both flours available lets you adjust the whole wheat percentage from loaf to loaf.

Use this flour as a blending partner rather than as your whole grain pick. The key trade-off is simple: it can support a lighter dough, but it does not provide the same whole wheat content on its own.

Choose it if your bread formula needs a white flour component. For a finished whole wheat flour, Sunrise Heritage Organic Whole Wheat is the better match.

5. Grand Teton Yecora Rojo Hard Red Wheat Berries

5

Grand Teton Yecora Rojo Hard Red Wheat Berries: Best for home mill owners

9.2/10Our score

• 15 lb bag
• Organic Yecora Rojo wheat berries
• Hard red spring wheat
• Non-GMO
• Suitable for milling

These hard red wheat berries suit bakers who want to mill flour at home instead of buying a finished bag. The 15 lb quantity also supports repeated baking, while the berries can be cooked whole.

See it on Amazon

Pros

• Large 15 lb quantity
• Organic
• Suitable for home milling

Cons

• Requires a grain mill for flour

Grand Teton Yecora Rojo is the best choice here for bakers who want to mill hard whole wheat flour at home. These are 15 lb organic hard red spring wheat berries, not a finished flour.

The berries can be milled into flour for whole grain breads, bagels, pretzels, pastries and other recipes. They can also be cooked whole like rice or pilaf, giving you another use beyond baking.

Yecora Rojo is described as having a rich, nutty taste with malty tones. That flavor profile suits bakers who want more control over freshness and grain choice.

You will need a grain mill to turn the berries into flour. That extra step adds equipment and preparation time, but it also lets you mill only what you need for a recipe.

Pick these berries if you already own a mill or plan to build a home-milling routine. If you want flour ready to measure, choose one of the finished flour products instead.

6. Great River Milling Organic Whole Wheat Flour

6

Great River Milling Organic Whole Wheat Flour: Best for bulk bread baking

9.0/10Our score

• 25 lb bag
• High protein
• USDA Organic
• Non-GMO
• Unbleached and unbromated

A 25 lb bag makes sense for frequent bread baking, shared kitchens or small production runs. Its high-protein whole wheat format covers sourdough, sandwich loaves, rolls and pizza dough.

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Pros

• Largest finished-flour bag
• High protein
• USDA Organic

Cons

• Needs more storage space

Great River Milling is the best bulk choice for frequent bread baking. The 25 lb bag is designed for high-volume use and suits households, bakeries, restaurants and foodservice kitchens that go through flour quickly.

It is described as high protein and works for sourdough, sandwich loaves, rolls, pizza dough, muffins and rustic baking. That range makes it useful when one bag needs to cover more than a single bread style.

The flour is USDA Organic, Non-GMO, Kosher, unbleached and unbromated. These attributes give you a clear basis for comparing it with conventional whole wheat flour.

Bulk flour asks for better storage planning from the start. A large bag needs a clean, dry place and a container that keeps the flour sealed and easy to scoop.

A wide container with a lid can make daily use much simpler than reaching into the original bag. It also helps you see how much flour you have left before you plan the next bake.

The main trade-off is storage. A 25 lb bag needs more room than a 5 lb bag, so measure your shelf or floor space before you commit.

Choose Great River Milling when you bake often enough to use bulk flour before storage becomes a concern. For occasional baking, a 5 lb bag is easier to handle and keeps freshness concerns lower.

7. Homestead Gristmill Stone Ground Whole White Wheat

7

Homestead Gristmill Stone Ground Whole White Wheat: Best for stone-ground white wheat

8.8/10Our score

• 5 lb bag
• Stone ground with granite stones
• Hard white wheat
• Non-GMO
• No bleaching

Stone-ground hard white wheat gives this flour a different route to whole grain bread than red wheat. It suits bakers who want a lighter whole wheat color and a flour that also works in cakes, pizza dough and muffins.

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Pros

• Stone-ground process
• Hard white wheat
• Broad baking use

Cons

• Hard white wheat flavor differs from red wheat

Homestead Gristmill suits bakers who want stone-ground hard white wheat. The flour is milled with natural granite stones in a single-step process and comes in a 5 lb bag.

Hard white wheat can give whole wheat bread a lighter color and milder flavor than hard red wheat. It also works in cakes, pie crusts, pizza dough, muffins and other baking where a softer wheat profile may fit better.

The flour is non-GMO and made without preservatives, chemicals or bleaching. Homestead Gristmill states a shelf life of up to 8 months in a cool, dry place or up to 2 years when frozen.

Storage therefore matters less if you plan ahead, but the flour still needs protection from heat and moisture. Keep the bag sealed and choose a stable storage location.

Pick it for stone-ground white wheat and broad baking use. Choose the Sunrise red wheat flour if you want the strongest match to the classic hard red whole wheat profile.

8. Wheat Montana Prairie Gold 100% Whole Wheat

8

Wheat Montana Prairie Gold 100% Whole Wheat: Best for a two-bag household supply

8.5/10Our score

• Two 5 lb bags
• Hard white spring wheat
• 100% whole wheat
• Chemical-free
• Non-GMO

Two 5 lb bags give regular home bakers a useful supply without moving to two 5 lb bags. The hard white spring wheat can replace white flour in some recipes while keeping a whole wheat profile.

See it on Amazon

Pros

• Two-bag format
• Hard white wheat
• No added ingredients

Cons

• Less bulk than the 25 lb option

Wheat Montana Prairie Gold is a practical choice for households that want two standard-size bags. The package contains two 5 lb bags of 100% whole wheat flour made from hard white spring wheat.

Hard white wheat can be useful when you want to substitute whole wheat for white flour in some recipes without as strong a wheat color or flavor as hard red wheat. The product has one ingredient: whole wheat.

The flour is grown and milled by Wheat Montana Farms and is described as chemical-free and Non-GMO. Its slow, carefully monitored milling process is intended to protect protein, vitamins and baking quality.

Two separate bags may be easier to manage than one large sack. You can keep one sealed while using the other, which suits bakers who make bread regularly but not every day.

Choose Prairie Gold for a mild hard white wheat profile and a two-bag format. For a larger supply, Joseph's Grainery or Great River Milling makes more sense.

9. Joseph's Grainery Hard Red Whole Wheat Flour

9

Joseph's Grainery Hard Red Whole Wheat Flour: Best for a large fresh-ground supply

8.3/10Our score

• 16 lb bag
• Hard red whole wheat
• Freshly ground
• Non-GMO
• Kosher certified

This 16 lb bag sits between standard home-baking sizes and commercial bulk flour. It suits bread bakers who want hard red wheat, freshly ground flour and a larger supply without moving to 16 lb.

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Pros

• 16 lb quantity
• Hard red wheat
• No additives or preservatives

Cons

• Requires more storage than a 5 lb bag

Joseph's Grainery is the large fresh-ground option for bakers who want hard red whole wheat flour without moving to a 25 lb bag. Its 16 lb size sits between standard home packages and bulk foodservice quantities.

The flour is 100% whole wheat, freshly ground and made without additives or preservatives. It is grown and milled in the USA and is Non-GMO and Kosher certified.

Hard red wheat brings a traditional whole wheat flavor that works especially well in bread. The larger bag suits households making several loaves, but it needs more storage space than the 5 lb picks.

Plan your storage before buying. A sealed container in a cool, dry area can make a large bag easier to use and protect between baking sessions.

Choose Joseph's Grainery when you want a fresh-ground hard red flour supply. Choose Great River Milling if you need the largest quantity or want the stated high-protein format.

How do you choose the best rated hard whole wheat flour?

Choose based on wheat color, milling method, package size and the style of bread you bake most. Hard red wheat brings a deeper flavor, hard white wheat is often milder, and a fine or stone-ground texture changes how the flour feels in dough.

Should you choose hard red or hard white wheat?

Hard red wheat is the better fit for a pronounced whole grain flavor. Sunrise Heritage Organic Whole Wheat, Joseph's Grainery and Grand Teton's Yecora Rojo all center on hard red wheat.

Hard white wheat works better when you want a milder flavor or lighter color. Homestead Gristmill and Wheat Montana Prairie Gold use hard white wheat, while Sunrise Heritage White Flour gives you a white flour option for blending.

Does a finer grind matter in whole wheat bread?

A finer grind can make bran and germ feel less coarse in the dough. Sunrise Flour Mill specifically describes its whole wheat flour as ultra-fine, with smoother bran integration and a texture intended to support loftier baked goods.

That does not mean every recipe will behave the same. Water, mixing time and fermentation still affect the dough, so make changes gradually when switching flour.

Is organic certification important?

Organic certification is useful if you specifically want a certified organic flour. Sunrise Heritage Organic Whole Wheat, One Degree, Great River Milling and Grand Teton's wheat berries are described as organic.

Eurasian Legacy is non-GMO, unbleached and lab-tested for glyphosate and AMPA, but it is not USDA certified organic. Read those labels as different attributes rather than interchangeable terms.

What package size fits your baking routine?

A 3 lb or 5 lb bag works well for occasional baking and limited storage. One Degree, Sunrise and Homestead Gristmill stay in that range, while Eurasian Legacy offers a 3 lb pouch.

Choose 16 lb or 25 lb when you bake often enough to use the flour steadily. Joseph's Grainery offers 16 lb, and Great River Milling offers 25 lb.

Grand Teton's 15 lb wheat berries are the bulk choice for home milling.

Can you use whole wheat flour in a bread maker?

Yes, but the recipe may need a different liquid balance and cycle choice. Read our guide on whether you can use whole wheat flour in a bread maker before switching a white-flour recipe.

Whole wheat flour can absorb water in a different way from white flour, so the dough may feel drier or tighter in the machine. A small change in water can matter more than a change in cycle on the first try.

Bread makers also limit how much you can watch and adjust the dough as it mixes. That makes it wise to start with a recipe that was written for whole wheat or a proven blend.

A bread machine may also benefit from a blend of whole wheat and white flour. Our guide to the best whole wheat flour for bread machines covers that use more directly.

Blending can be a practical middle ground for machine baking. It keeps some whole grain flavour and fibre while helping the loaf rise and slice in a familiar way.

If you use all whole wheat flour, keep your expectations flexible on the first loaf. Check the dough early in the cycle and note the water and rise time for the next attempt.

Room temperature and ingredient temperature can also affect bread machine results. Warm ingredients may help the dough move through the cycle more evenly, especially in a cool kitchen.

Flour storage matters in a machine routine as well. Keep the flour dry and sealed so each bake starts with the same base ingredient.

A simple log of water, flour blend and cycle can save time later. Once you find a setting that works, repeat it before you make bigger changes.

What is the final pick for the best rated hard whole wheat flour?

The best rated hard whole wheat flour for most bread bakers is Sunrise Flour Mill Heritage Organic Whole Wheat. Pick it for an organic red hard wheat flour with an ultra-fine grind and a manageable 5 lb package.

That pick suits bakers who want a whole grain loaf with structure and a smoother texture. The finer grind can help the bran sit more evenly in the dough, which may make the crumb feel less coarse.

It also fits a normal home kitchen without asking for special storage. A 5 lb bag can cover repeated loaves while staying easier to lift, seal and move than a bulk sack.

Choose One Degree for sprouted wheat and a mild flavour, Eurasian Legacy for the stated 12–13% protein range, Great River Milling for 25 lb bulk baking, and Grand Teton if you want to mill Yecora Rojo berries yourself.

Each of those options answers a different need. Sprouted flour leans mild, high-protein flour leans structured, bulk flour leans practical for frequent baking, and berries suit a home mill routine.

The wheat itself also changes the result. Hard red wheat brings a stronger whole wheat character, while hard white wheat can keep the bread lighter in colour and taste.

Blending remains an option if you want to soften the whole wheat profile. A white flour blended with whole wheat can change lift and crumb without giving up the whole grain base you started with.

Storage should be part of the final call. Keep flour sealed in a cool, dry place, and use a container that makes measuring clean and easy.

If you are comparing whole grain labels, read our guide to whole grain flour vs whole wheat flour before you buy.

That guide can help you check whether a label claim matches the flour you actually need. It is worth the read before you commit to a large bag or a new milling routine.

The final pick should match your bread, your pantry and your tolerance for change. When those three work together, the flour choice becomes much simpler and the baking more predictable.

Our top 3 picks at a glance

1. 1
   Best for lofty whole wheat loaves

   Sunrise Flour Mill Heritage Organic Whole Wheat

   9.7/10 our score

   See it on Amazon
2. 2
   Best for a mild whole wheat taste

   One Degree Organics Sprouted Whole Wheat Flour

   9.5/10 our score

   See it on Amazon
3. 3
   Best for high-protein bread dough

   Eurasian Legacy Imported Lab-Tested Glyphosate-Free Wheat Flour

   9.5/10 our score

   See it on Amazon

Frequently asked questions

What is the best rated hard whole wheat flour for bread baking?

Sunrise Flour Mill Heritage Organic Whole Wheat is the strongest overall pick here because it combines red hard wheat, an ultra-fine grind, organic certification and a 5 lb home-baking size.

Choose Great River Milling for 25 lb bulk baking, or Grand Teton wheat berries if you want to mill your own flour.

Is hard whole wheat flour good for bread?

Yes. Hard wheat has more bread-friendly gluten potential than soft wheat, which helps dough hold structure.

Whole wheat flour still includes the bran and germ, so it can handle water differently from white bread flour.

Start with the recipe's hydration, then adjust gradually as the flour absorbs water.

What is the difference between hard red and hard white wheat?

Hard red wheat usually brings a deeper wheat color and stronger, nuttier flavor. Hard white wheat keeps the hard-wheat structure while offering a lighter color and milder taste.

Pick red wheat for a pronounced whole grain profile and white wheat when you want a gentler flavor.

Can you mix hard whole wheat flour with bread flour?

Yes. Mixing hard whole wheat flour with bread flour can make a loaf lighter while keeping some whole grain flavor and fiber.

Begin with a partial substitution, then adjust water and fermentation based on the dough.

A white flour such as Sunrise Heritage Organic White Flour can also work in a blend.

Should hard whole wheat flour be stored in the freezer?

Freezing is a practical choice for larger bags or flour you use slowly. Keep the flour sealed against moisture and odors, and let it return to room temperature before measuring if condensation could be a problem.

A cool, dry pantry can work for flour used often.