Learn How to Sift Flour like a professional, even if you don’t own a handheld sifter. Sifting is the key to light-as-air cookies, lump-free cake batters, and all your best pastries.
Over a sheet of parchment paper, foil, or a bowl, add flour (or any dry ingredients) to a fine-mesh strainer and tap the side with one hand. Anything left in the bottom can be pushed through with a spoon.
Flour sifter:
Over a sheet of parchment paper, foil, or a bowl, add flour (or any dry ingredients) to sifter cup. Squeeze handle to activate the blades repeatedly until sifted flour falls out the bottom of the cup.
Whisk or fork:
In a dry bowl, whisk flour or other dry ingredients vigorously until aerated and no visibly clumps remain.
Notes
Storage: Store flour in an airtight storage container in a dark, cool place (such as the back of a pantry shelf). Add oxygen absorbers to the sealed container to prevent oxidation and extend the shelf life of the flour. Adding a bay leaf in the flour container will help keep bugs at bay.
Freezer: Transfer flour to a freezer-safe container. Label, date, and freeze up to 2 years for white flour, 1 year for whole grain flour.