You should toss it. However, strange observation. I'm incredibly sensitive the the flavor of peroxides. I've had bag of planters peanuts that were too rancid for me to eat, even though the expiration date was well in the future. (Btw one of the reasons Hubs are so tasty is they fry them in a mix including coconut oil, which is very oxidation resistant almost to the point of acting as an "antioxidant", and it helps to preserve the natural flavor of the peanuts) However I was making a lot of pizzas back around 2010/2011 and bought too much whole wheat flour, especially the KA white whole wheat. Some of it I froze, but I still have some that's now almost 3 years old. I do keep it in a snap-closed plastic container. That probably helps. But I still make pancakes using that, and I swear, there's not a bit of rancid taste at all. I've even smelled and tasted the raw flour to be sure. Nothing, zilch, nada. I think maybe the fact it's enclosed as well as the density of the flour limits the degree to which oxygen can get in there: oxidation require an oxygen molecule be around, after all. (Unless I were subjecting it to pure chlorine gas...but that's pretty uncommon in kitchens LOL)

--Whole wheat pastry flour is milled from low-gluten, low-protein, soft wheat varieties. I use soft white wheat for pastry flour, or anywhere I don't need a lot of gluten development. Spelt is another good wholegrain choice when you don't need a lot of gluten development. Spelt has a gluten level that is 5,000 parts per million; compared to wheat which begins at 50,000 parts per million and go up from there. --Technically, "all-purpose" flour was developed commercially for bleached/unbleached flour from a mixture of hard wheat and soft wheat. There's enough hard wheat so it has enough gluten to make yeast breads, and enough soft wheat flour so it makes decent quick breads, pastry or cakes - so it covers "all purposes", but it's NOT the optimum choice of flour for most things, other than soft dinner rolls. We've just developed our flour use from the most common commercial flour available - all-purpose - with occasional moves to Southern all-purpose for biscuits and quick breads, and the even more elusive cake flour for beautiful tender cakes. Even in the world of commercial bleached/unbleached all-purpose flour there are great differences... Northern all-purpose flour (King Arthur and Robin Hood - 11-12) have a higher protein level than National Brands (Gold Medal and Pillsbury 10-12). Southern all-purpose flour (7.5-9.5) is milled from soft wheat, so it's best used for quick breads, biscuits, muffins, pastry, cookies, cakes - foods where you don't want a lot of gluten development. A mix of 3:2 hard wheat to soft white wheat is a great "all-purpose" mixture when you want soft yeast rolls. Otherwise, choosing a mix of hard wheat and soft wheat is less than optimum for other baked goods. --Whole wheat "bread" flour would mean a high protein level milled from hard wheat. Bleached/Unbleached bread flour has a protein level of 13-14. I've milled wheat that was 16% protein and made yeast bread with it, but it takes a lot more kneading to develop the gluten and you find you have tough bread as a result of the high protein level. This also happens when you add too much vital wheat gluten to a recipe, so more (protein/gluten) is not necessarily better. The protein levels of wheat I purchase is generally between 13% and 14% protein, which is more than enough to raise a lofty loaf of bread. If you tend to get short squatty loaves of 100% whole wheat bread, there are other factors you need to address besides protein/gluten levels - such as stop using a (quick mix) direct dough method and switch to a sponge method. A sponge will help soften the bran - the sharp edges of bran can cut the gluten strands. A sponge method also helps develop the gluten without kneading. Adding an acid ingredient (vinegar, lemon juice, ascorbic acid, etc) to the recipe has a positive effect. There is a substance in wheat germ called Gluthione which breaks down the gluten strands. Adding an acid, such as ascorbic acid, counteracts the negative effects of Glutathione. Ascorbic acid helps to prevent the gluten bonds from breaking down and will repair the gluten bonds, so you'll get a high-rising loaf of 100% whole wheat bread. I generally add 1/8 t. ascorbic acid per loaf of bread when making bread that includes wheatgerm (as a single ingredient or from whole wheat flour). -Something we tend to forget, or possibly didn't even know, hard wheat wasn't even available for milling until the late 1870's when the German Mennonites arrived here in Kansas and brought the granddad of all hard winter wheat varieties, Turkey Red, with them from Europe. Prior to the developing of the hard winter varieties of wheat, all flour was milled from soft wheat. The mills liked soft wheat for milling into flour because it was easy to grind in one pass through the mill, and had a much larger extraction of flour. Soft wheat tends to be a plumper seed with more endosperm, while hard winter wheat is small and rather wrinkled with more bran and less endosperm. You can tell the difference between hard and soft wheat when you mill it at home - the hard wheat flour is more coarse and gritty from the bran, while soft wheat renders a very soft, talcum powder feeling flour. --"Bread flour" or high protein flour milled from hard wheat, was available to commercial bakers and they referenced it by calling it "strong" wheat flour. Strong and weak wheats indicate a wheat or flour's baking strength. It wasn't until the advent of the bread machine in the 1980's that high-gluten bread flour became available for home use. Up until that time all-purpose flour, which is a medium-protein level flour, was about the only kind of flour available for home use. If "whole wheat bread flour" is called for, it means use a "regular" whole wheat flour which is milled from hard wheat, instead of "pastry" whole wheat flour, which is milled from soft wheat. -Grainlady

Okay...one more post on this, for the record... I made another pie crust but mixed the two flours equally, this time. At least for this type of shortening pastry crust, I think it's preferrable to use all durum atta (for bottom crust) if using it at all, and crumble and press it. My second pie tasted fine but I had a difficult time with the crust. I'll have to look for that Indian cookbook, though, and try the recipes with the blended flours.

Muffins just came out of the oven and we like them! It is my first time ever to taste Morning Glory Muffins. With my substitutions, they should probably be called Not-Quite Morning Glory Muffins. Not only did I substitute the flour, but I had to substitute the oil too. I’m almost out of canola oil. I had enough coconut oil to get close to 3/4 cup, so I used that and topped it off with a dab of canola oil to equal 3/4 cup. The recipe called for orange zest. I’m out of oranges, so I added 1 Tblsp of Cointreau. I also omitted the nuts. Although I have nuts in the freezer, I don’t really care for them. So now that forlorn little apple that has been setting on the counter longer than I’m willing to admit has been put to good use. btw, it was a substitution also. The recipe calls for Granny Smith, but I used Honeycrisp. Plllog, thanks for the tip, but no unsweetened bran cereal in the house.