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)

I like the OXO containers. They are spendy, but I've picked up the ones I need a little at a time, on sale. Here is why I like them: I can open and close them with one hand, thanks to the push top. This is handy when I need one hand to stir, or have one hand in the meatloaf mix :) All the square lids fit the square containers, and all the rectangle lids fit the rectangle containers, no matter the volume of the respective shapes. This may seem trivial, but I have come to appreciate it when I'm downsizing the last of the Splenda into a smaller container. I can use the same (labeled) lid on the smaller container, provided I'm using the same shape. (I don't know if I'm explaining this clearly.) Speaking of labeling, I only have to label things that would get easily confused (sugar, Splenda, kosher salt) because the containers are as clear as glass. Some plastic containers are cloudy or semi-opaque, disgusing the contents somewhat. Their shape makes pouring from them very tidy. There are no ridges or bends in the design for the contents to get hung up on. The square/rectangle shapes line up nicely on my pantry shelves and stack nicely too. They are sturdy plastic. Lightweight, but durable. Drawbacks include the fact that they are not dishwasher safe, and their internally complicated lids take a long time to air dry. And they are pricey, as previously mentioned. I have no connection to the OXO company, but I'm a fan. And if OXO wants to send me a container for the endorsement, I wouldn't say no! :)

Whole grain flours are short lived....refrigeration is a must....freezing is even better. How old were they when you bought them? 3 months is a very long time...6 weeld is better. Taste them...old gets bitter and/or rancid tasting. Linda C

laceyvail- It sounds like you have done an excellent job maximizing the space available - no small feat (pun intended :-). We live in a 1,372 sq. ft. home, but the basement makes a big difference compared to your space challenges. My mills (and I have a number of them) would be a priority - even if I had to stash them behind the sofa or a chair along with buckets or #10 cans of grains/seeds/beans, but this is how we've lived for 43-years of marriage. There's a great little book by Cindi Van Bibber "No Wheat Grinder Wheat Recipes". The recipes are made with cooked wheat "base" and you blend it in a high-speed blender (see link below) to make things like cakes, cookies, breads/cereals, main dishes, meat dishes, desserts, salads and side dishes. But that's another appliance there may not be space for in a small abode. But if you have a Vitamix, it can be used to grind grain into flour, and used to make coconut milk or nut milk. I use the pulp left from making coconut milk to make coconut flour and the pulp from almond milk to make almond flour for making gluten-free baked goods. Even a small coffee/spice mill can be used to mill grain, especially the softer grains. When I do Home Food Storage Classes, we always have lively discussions about where to find storage space for enough food for a year. Having lived in a 2-bedroom, 10'X50' mobile home when we were first married and had our first child, I was able to accumulate 6-months worth of food (so we were never "starving" college students), and I learned how to maximize space. Our best friends were Mormons and they taught us the value of food storage - which paid dividends over the years. Creative solutions: -Shallow shelves up the backs and sides of closets, or the space next to the doors on the inside (wide enough for canned goods). -Raising all beds to accommodate storage underneath. -Making a side table for your bedroom or living room out of a steel or plastic trash can topping it with a round piece of plywood a round tablecloth. Add a round sheet of tempered glass or plexiglass on the top of the tablecloth to keep it clean. Store things inside you don't need frequently - such as off-season clothing, holiday decorations, etc. -Build narrow shelves (the depth of quart canning jars works well) beside a window to the wall corner, and cover them floor-to-ceiling with matching or contrasting window coverings, which makes the window look larger while hiding all your canned goods. -Under and behind sofas -Window seats with storage inside. -Bench seat at the end of the bed with storage inside. -Shelves, close to the ceiling, around the perimeter of a room. Cover it with a pretty valance if you don't want the items to be seen. -One clever mother disassembled her children's bed frames and stacked boxes of canned freeze-dried and dried food like powdered milk, grain, seeds, beans, etc. (6 #10 cans per box), and topped the boxes with a simple dust ruffle she made from a sheet, and put the mattress on top. This mother had an incredible food rotation system in order to make it work well. BTW - there is enough space in the footprint of a single bed for enough food for one person for 1-year. With people eating Reese's Puff Cereal made with 27 ingredients, Cheez Whiz - 27 ingredients, Nutri-Grain Strawberry Yogurt Bars - 56 ingredients, Morning Star Farms Chick'n Nuggets - 59 ingredients, KFC Chicken Pot Pie - more than 100 ingredients, and calling it "food", really aren't concerned with nutrition or food quality and what is now being called "death by fork". -Grainlady Here is a link that might be useful: Cindi's Lifestyle Treasures - Books